The four-day work week: the solution to the current chef shortage?
Working four days and having three days off sounds like a dream come true for many. But in an industry where the hours are increasing rather than decreasing and consumer demands are at an all-time high, the concept seems to be nearly impossible.
According to the ABS, the average work week for a chef is estimated at 46 hours. But the reality tells a different story; those working within the industry have claimed to have worked weeks that have exceeded over 70 hours – 24 hours over the estimate.
The long hours in the hot, sweaty kitchen are leaving chefs often feeling tired, frustrated and over worked. So, it shouldn’t come as a surprise that the chef shortage in Australia is at an all time high.
While chefs continue to work through the tough, demanding conditions, some are attempting to change the way operations are run to combat the staffing crisis. And the first angel of solution is changing the culture within the kitchen.
For years, chefs have been taught the head down and work mentality. The theory that there is no time to stop and eat (even drink) and to keep moving has been drilled into them from the beginning of their working career.
And while the traditional military style kitchens still exist today, not only in Australia but abroad, many chefs are trying to change that mentality for the better. With the rise in mental health conditions and the thousands of chef jobs that simply can’t be filled, there has never been a better time to introduce change.
As an attempt to fix the broken, high ranking chefs and venue owners across Australia are beginning to follow corporate businesses and introduce a four-day, 46-48 hours working week for staff members. By executing this format, there are hopes it will provide an attractiveness to the industry and pull in new recruits, while also retaining current staff with the reduction of burn-out and health problems.
“Cooks are humans, not machines”
– Attica owner, Ben Shewry
Melbourne’s famous Attica restaurant was one of the first Australian restaurants to change its rostering format back in 2018 as they worked towards putting staff culture and health at the forefront of the business. “We took a major leap forward in the development of our culture by putting the young men and women who work in our kitchens on a 48 hour weekly roster. 4 days on, 3 days off,” Attica owner Ben Shewry explained.
“Are the old ways of flogging yourself and having no life outside of the kitchen, right? In my opinion no,” the renowned chef continued. He then expressed businesses needed to start thinking of “cooks as humans, not machines”.
12th December 2019
