Day in the life
A Day in the Life of a Chef
What chefs actually do from the start of a shift to the end: the tasks, tools, schedule and realities of the job.
Check deliveries for quality and temperature and update the inventory. From there, the day usually includes plan menus and develop recipes, order and receive food and supplies, and supervise, train and schedule kitchen staff. Chefs often work evenings, weekends and holidays, with 50 or more hours a week common in restaurants. Institutional kitchens may have more regular hours.
Hour by hour: a typical shift
No two days are identical, but this timeline reflects a realistic day for a chef working full time.
- Check deliveries for quality and temperature and update the inventory.
- Review prep lists with sous chefs and taste sauces.
- Test a new seasonal dish and calculate its plate cost.
- Hold a pre-shift meeting on specials and allergens.
- Expedite tickets during dinner service.
- Help break down stations and check the walk-in cooler.
- Place tomorrow’s orders and review labor.
Where chefs work
Chefs work in hot, noisy, fast-paced kitchens in restaurants, hotels, hospitals, schools and catering companies. The job involves long hours on your feet, sharp tools and hot equipment.
Hours and schedule
Chefs often work evenings, weekends and holidays, with 50 or more hours a week common in restaurants. Institutional kitchens may have more regular hours.
Tasks you’ll do most often
- Plan menus and develop recipes
- Order and receive food and supplies
- Supervise, train and schedule kitchen staff
- Cook and expedite during service
- Control food costs and reduce waste
- Enforce food safety and sanitation
- Maintain kitchen equipment and inventory
Tools you’ll use every day
- Chef’s knives and cutlery
- Ranges, ovens and grills
- Combi ovens and sous vide
- Thermometers
- Inventory and recipe costing software
- POS and kitchen display systems
The best and hardest parts of the job
What people like
- Creative work with food
- Leadership without a required degree
- Every city has jobs
- Path to owning a restaurant
What’s hard
- Long hours, nights and weekends
- Hot, stressful kitchens
- Physically demanding
- Tight margins and cost pressure
You’ll likely thrive if…
- I love cooking and creating dishes
- I thrive under pressure
- I can lead a team
- I don’t mind nights and weekends
- I care about details and consistency
- I might want my own restaurant
Not sure? Take the free Chef fit quiz or the Career Match Quiz.
Staying safe on the job
- Use knife safety and keep blades sharp
- Prevent burns with dry towels and clear communication
- Keep floors clean and dry to prevent slips
- Follow food safety temperatures and allergen procedures