I have realized I love cooking. But I really dislike working long hours and working under hectic conditions.

I have realized I love cooking.

But I really dislike working long hours and working under hectic conditions.

Do 8 hours a day cooking jobs even exist?

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  1. 2 months ago
    Anonymous

    Yes they do in more upscale restaurants but it's not your turn. Unless you know someone or have the opportunity to impress the chef there you won't find a job. You should just grill shit on the sidewalk bro'.

    • 2 months ago
      Anonymous

      What about non-restaurant jobs?

      I was thinking about cooling for schools, college, hotels, etc

      • 2 months ago
        Anonymous

        It's even harder to find a job in a school canteen than in a restaurant. I wasn't joking when I told you to barbecue it's the closest to what you want. You dreamin' if you want a full time cook job less than 50+ hours per week and paid decently. Unless you're famous, the/one of the owners, or frick some rich dude old lady/daughter.

      • 2 months ago
        Anonymous

        Huge meme jobs, you will cook slop in a trough and be depressed.

        Yes they do in more upscale restaurants but it's not your turn. Unless you know someone or have the opportunity to impress the chef there you won't find a job. You should just grill shit on the sidewalk bro'.

        >upscale restaurants
        Big cope, everybody on earth knows that high end fine dining is insanely competitive and cracks the whip harder than anywhere else.

        https://i.imgur.com/PGc7agR.jpg

        I have realized I love cooking.

        But I really dislike working long hours and working under hectic conditions.

        Do 8 hours a day cooking jobs even exist?

        If you love cooking, don't work as a cook. The only possible way you will have a decent life doing this is if you can pull off some kind of food truck operation where you set your own hours and conditions but also don't have to do all the bs involved with running a full Restaurant. That is obviously a gamble though and also super competitive because every other fricker has had the exact same idea for the last 20 years straight.

        • 2 months ago
          Anonymous

          >If you love cooking, don't work as a cook.
          This is really the best advice in the thread. As a young lad I wanted to be a chef so bad. I loved (still do) cooking so much. I kind of lucked out on my first job as a dishwasher in a pretty high end place. Had a really mean chef that made me call him chef and took a liking to me and I moved up quickly to prep then sous-chef. After a couple years it finally broke me. The final straw was I finally got around to asking what my chef made, it was less than a construction worker. This was a place that was serving $50 plates. The servers took home 2-3 more times than our head chef. Even the bartender was making more.

          I quit the next week and haven't looked back. I still cook all the time for my loved ones and still love it while making much more money with much less stress. One day I may start a food cart or hole-in-the-wall if I manage to have more money, but for now I'm happy cooking for friends.

    • 2 months ago
      Anonymous

      I work at a restaurant that opens at 5 and closes at 10 or 11 if it's Fru/Sat, I come in at 4 and average 6-7.5 hours a day. Mom and Pop, upscale for the area, you really just have to shop around.

      Not necessarily true either, luck has a lot to do with moving up before your time, not even mentioning it doesn't have to be a nice place. When I worked chain restaurants I had 60-70 hour weeks working 6 days a week, now I work 4 days and get 25-30 hr a week (I could ask for more if I wanted). How did I get this job? I applied as a cook, they told me they only needed a dishwasher right now, and I stuck around.

      What about non-restaurant jobs?

      I was thinking about cooling for schools, college, hotels, etc

      Better schedule but things aren't as down and dirty, they expect you to know more or keep staff stacked to keep people out

      Huge meme jobs, you will cook slop in a trough and be depressed.
      [...]
      >upscale restaurants
      Big cope, everybody on earth knows that high end fine dining is insanely competitive and cracks the whip harder than anywhere else.
      [...]
      If you love cooking, don't work as a cook. The only possible way you will have a decent life doing this is if you can pull off some kind of food truck operation where you set your own hours and conditions but also don't have to do all the bs involved with running a full Restaurant. That is obviously a gamble though and also super competitive because every other fricker has had the exact same idea for the last 20 years straight.

      >If you love cooking, don't work as a cook
      Agreed, don't make a career out of it

      • 2 months ago
        Anonymous

        >How did I get this job? I applied as a cook, they told me they only needed a dishwasher right now, and I stuck around.
        Anthony Bourdain talked about this one of the last shows they did in the NY area, they talked about how all of the line cooks were immigrants from south of the border, why? Because when kitchens needed dishwashers the only guys that would do it were from El Salvador, Mexico etc, they stick around, do a good job, gain trust, what have you and then they move on to the line
        White or black guys show up, want to start cooking on day 1, get told no, and then they just frick off

        • 2 months ago
          Anonymous

          >White or black guys show up, want to start cooking on day 1, get told no, and then they just frick off
          It's strange how that works:
          "I would like to do my job."
          "No."
          "Frick you, I'll go work somewhere else."

        • 2 months ago
          Anonymous

          That's very true, dishwashers usually get promoted if they speak enough english and /or have good work ethic, I'm here in TX and it's much the same. I had a shitty job at an old folks home at the time anyway, so I said frick it and they started bumping my pay monthly and then put me where I wanted when some other staff quit. First day, swarthy Honduran man (only other man on entree) tells me "Just stay the frick out of my way." Literal 6 x 20 kitchen space with fridges lining so there was maybe 3.5 or 4 ft between. Stayed on, business moved to a different building, I get paid well and theyre very flexible.
          Stick to it if you mean it, also this

          Look for jobs at private clubs or golf courses op. if you can snag morning shifts there you will get close to what you want. 8 hours a day 5 days a week time and time and a half for overtime. Cheers.

        • 1 month ago
          Anonymous

          >work this shit job for shit pay with shit hours and maybe we'll put you in a better position your actually qualified for in 6 months
          you're a sucker if you fall for this shit. I've seen tons of guys who get stuck working for years in the same shit position and think it's going to pay off because the boss "values their commitment" just for the first guy who knew somebody higher up to immediately get a better job as soon as he's brought on.

  2. 2 months ago
    Anonymous

    Yeah but there at places that are essentially cafeteria lady tier. Colleges, hospitals, nursing homes and the like.

  3. 2 months ago
    Anonymous

    Look for jobs at private clubs or golf courses op. if you can snag morning shifts there you will get close to what you want. 8 hours a day 5 days a week time and time and a half for overtime. Cheers.

    • 2 months ago
      Anonymous

      I work at trumps golf course in ny, I don't leave later than 9

  4. 2 months ago
    Anonymous

    I was dishwasher from Mexico. Me start as dishwasher but me get promote to sous chef when I start murdering other cooks. I told them it was me. I told them they would be next if they no let me cook.

  5. 2 months ago
    Anonymous

    Cafeterias. Hospital. Uni. W.e. Goodluck getting uber creative tho. You're usually hindered by your shit tier clientele.

  6. 2 months ago
    Anonymous

    There's and Indian restaurant in my town that is only open 5pm til 10pm five days a week. I imagine there'd be prep and clean up, but I was parked out the front of it yesterday at about 3pm and all the lights were off with no sign of anyone inside. Those hours would be great.

    • 2 months ago
      Anonymous

      Yeah, 3-4pm is when you catch a nap, they'll have been working from early morning up until that point.

  7. 2 months ago
    Anonymous

    Private chef for rich folk

  8. 2 months ago
    Anonymous

    >Find a job doing what you love, and you'll never work a day in your life.
    Careers in cooking seem to be some of the notable exceptions to this adage.
    Make a large family and you can spend every day cooking for them.

  9. 2 months ago
    Anonymous

    I remember when shows like Top Chef started getting popular, we would have 2-3 people coming in a week with dreams of "becoming a chef".
    >Okay the hours are Tue-Sat 8 am to 10 pm, we will start you in the dish pit. Can you start today?
    Every one of them noped the frick out.

  10. 2 months ago
    Anonymous

    then dont go into the service industrie it will destroy your love for cooking

  11. 2 months ago
    Anonymous

    Start your own street truck if you're ethnic or ethnic-passing

  12. 2 months ago
    Anonymous

    Yes. My SIL works as the 'chef' in an upscale corporate cafeteria. She cooks for the boss-types and for corporatefunctions. Not 9-5, but 7-3 is more or less the same.

  13. 2 months ago
    Anonymous

    This has big "I love video games so I'm going to college to be a game developer!" vibes.
    You'll end up working in a call center and everyone will call you a moron.

  14. 2 months ago
    Anonymous

    So when I was asking here many years ago people told me that the dishwasher to cook to chef pathway was one that you could do
    I decided that instead of trying to become a chef I'd go to university
    Now I have a lot of debt and have graduated without a job people say that the dishwasher to cook to chef pathway no longer exists anymore and everyone is expecting people to show up with culinary school degrees unless they're applying to diners/chain restaurants
    What is the truth?

    • 1 month ago
      Anonymous

      You were going to be a dishwasher forever either way but now you can tell yourself that it's because Society scammed you with the college meme instead of because you were moronic enough to voluntarily be a food service lifer.

  15. 2 months ago
    Anonymous

    If you replace 'cooking' with 'raping' this thread takes a completely different vibe... fricked up OP

  16. 2 months ago
    Anonymous

    How would one go about getting a job as a mess attendant on a research vessel with no experience

    • 2 months ago
      Anonymous

      You have to know a guy.

  17. 2 months ago
    Anonymous

    Yeah. You open your own restaurant and have all your employees do all the prep and clean up, then you get to do w.e. cooking you want.

  18. 2 months ago
    Anonymous

    Long time ago, when I was still figuring out what to do with my life, I was at the college doing upgrading courses when I went into the library and saw this book of testimonies from professional chefs in the industry
    Good book, but main takeaway was, “if you enjoy cooking and take it seriously, you will never have a ‘day off’. You’ll be prepping for service next week.”
    I love too many other things, painting, hiking, board games with friends. And to give it all up to work in the service industry, I just couldn’t do it
    Cooking for me now is just a hobby I take seriously. Cooking for groups of friends, or making nice meals for family. When I go out I’ve been asked if I work in the service sector by the staff cause of comments I say about the food or drinks. But no, I’m fine with it being a deeply enjoyable hobby, and that’s it

  19. 1 month ago
    Anonymous

    I work as a cook for a catering company that is contracted by a tech company. If you live in a big city with either a Meta, Google, Apple, or Microsoft campus then you can get a normal hour, M-F shift. Also much easier work than normal kitchen labor, good benefits, holidays off and paid.

    • 1 month ago
      Anonymous

      At the tech company I worked at in California Bay Area, the head chefs were salaried employees who got full benefits and stock.

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