A Modern Recipe for Career-Life Balance

May 29

Nick invites readers to submit their toughest questions about job hunting and hiring. He will select the best for this column.

Question

I’ve had more and more work piled on me until I’m a bundle of nerves. I’m a chef. I like my job a lot and the pay is good. Unlike a lot of jobs, being a chef is a lifestyle. It means long hours and I’m okay with that. But, I have now inherited more work than I can handle. I’ve absorbed the workloads of two people who left. I’m only one person and can only do so much in a 16-hour day! (Isn’t a workday supposed to be eight hours?) My family is suffering and my friends are worried about me. Help! This is the career I want, but how do I put balance back into my work and personal life?

Nick’s Reply

Chefs often work long shifts, starting early in the morning and finishing late at night. The demanding nature of your job requires you to be present during peak hours, including weekends and holidays. These irregular working hours can disrupt personal routines and make it challenging to spend time with family and friends. And, as you’ve found, over-work compounds the problem.

In order to create a balance, you must adjust the “weight” of both sides of the scale. This means less weight on the job side and more on the “life” side. Let’s start with how to make your job manageable, then we’ll talk about how to improve your life.

Manage the work, manage your boss

The sign of a good chef (or any kind of worker, really) is dealing with the demands of the job, not taking on the functions of other workers yourself.

When your boss lays on more work, at first it feels like an opportunity for you to show how capable and dedicated you are. But what starts out as a chance to prove yourself, it soon turns into your boss expecting you to do more than you actually possibly can.

To manage your work, you must tactfully manage your employer.

Even people with a good work ethic must sometimes tell management, “This is too much!” This goes for dishwashers, serving staff, chefs, and everyone in between.

Part of your job is to tell your boss the truth: The work you do requires more manpower. As long as you accept more work, your employer will continue to heap it on. It’s their fault for expecting so much, but it’s your fault for letting them think you can handle it.

How to prepare a plan and approach your boss:

The work that needs to be done
A clear idea of manpower, time, and tools required to do it
An estimate of the benefits of adding staff and the right tools or methods
The tasks you need to delegate to others
The tasks you want to retain for yourself (16 hours days are not allowed)
How this will pay off for your employer

Don’t tell your boss you’re having a problem. Explain that you have a plan to organize the work to prevent serious problems. Show your plan, including the requirements for additional staff. No complaints; just the facts—and a sound plan to offer to your manager. It’s your responsibility as the chef to explain what needs to be done to handle the work effectively—without 16-hour days.

How your employer responds will reveal a lot. Some prefer to kill an employee with work rather than invest in running a sound operation. If this describes your employer, be prepared to start looking for a new one. I hope your employer is ethical and understanding. You owe it to yourself to have a job that’s reasonable.

A recipe for personal balance

So, what does achieving balance require on the “life” side? I’m glad you really love your work. Finding balance doesn’t mean losing the fire for the craft—it just makes it burn brighter. Famous chefs often face intense schedules, but many have found ways to maintain work-life balance while excelling in their craft. You can, too.

When you discuss your work plan with your boss, explain how balance will pay off to the business, too.

You need more hours off. Time away from the kitchen will allow you to find inspiration in new experiences, leading to innovative dishes.
You need rest. Long hours are demanding, but proper rest ensures sustained stamina throughout shifts. This will reduce stress and errors in the kitchen.
Change it up. Reducing work hours creates time for exercise, meditation, or hobbies to recharge—and helps you stay healthy so you are more apt to be at work.
Create boundaries. While the job is immersive, having designated time for personal life helps prevent burnout and keeps the peace at home.

To manage your job, you must take steps to manage your work and your employer’s expectations. To find balance, you must find ways to devote more time and energy to your personal life. And that’s the recipe for success!