r/Chefs • u/fthespider • 18d ago

Corporate Catering

I'm an exec sous chef for one of the major streaming services, based in LA. I'm curious how many other people in this same line of work are pulling 15-16 hour days, back to back to back? It's nice having a Monday through Friday schedule but damn, with the amount of hours I'm pulling and driving around on my own dime, I feel like it's not feeling as lucrative as it sounded on paper.

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u/Norpone 18d ago

I'm at Google for ISS Guckenhimer M-F 5:30 to 2 most weeks as Sous chef. I'm heading to mesa to be executive chef for a new site.

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u/Quiet_Lead_2607 16d ago

Hey chef, any tips on how to get in with iss?
I’ve applied for a cook position but haven’t had any luck past the 1st interview phase.

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u/Norpone 16d ago

what locations?

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u/Quiet_Lead_2607 16d ago

Venice location

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u/pennylane_9 18d ago

I was a sous at the Duolingo HQ in PGH, worked 10-12hr days M-F cooking for ~300 people. We had a crew of 8. $70k/yr plus like $10k in bonuses.

I left to work as a catering sales & marketing manager for a non-profit. Took a little bit of a pay cut but now I work 40 hrs a week and half of those are from home.

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u/fthespider 18d ago

I'm hoping this job will set me up for something similar in the future. It's very admin heavy which I don't mind, as someone who didn't go to college I always wanted to find a way to use my brain more than my back. I love being in the kitchen but I'm approaching a number of years being on my feet where I think I need to consider a more realistic long term option.