Chef Burnout is Real – Here’s How to Stay in the Game

Mental health, boundaries, and smarter scheduling for the long haul.

The clatter, the heat, the pressure — being a chef isn’t just a job. It’s a full-body, full-heart, full-mental-commitment lifestyle. It’s also one of the most intense careers out there.

Long hours. High stress. Tight margins. Perfection expected on every plate. And somewhere between the double shifts, split breaks, and never-ending dockets… burnout creeps in.

Let’s call it what it is: Chef burnout is real.And if we want great chefs to stay in the game, we’ve got to talk about how to survive it.

What Does Burnout Look Like in the Kitchen?

It's not just physical exhaustion. It’s:

• Dreading a service that used to excite you

• Snapping at team members for small things

• Making sloppy mistakes you wouldn’t usually make

• Losing your appetite — for food, and for the work

• Feeling like you’re surviving, not cooking

Burnout is silent, until it isn’t. And in this industry, pushing through the pain has been worn like a badge of honour for too long.

Mental Health Isn’t Weakness — It’s Maintenance

Great chefs sharpen their knives. Great teams sharpen their systems. So why not your mind?

Your mental health is a tool — and it needs upkeep like everything else. That doesn’t mean you need a therapist tomorrow (although that might help), but it does mean paying attention.

• Are you always angry?

• Are you wired but exhausted?

• Are you sleeping, but never rested?

If your brain feels fried, it probably is. And that’s a signal — not a failure.

Draw a Line: Boundaries in a No-Boundaries Industry

This industry loves to blur the lines. “One more shift.” “Cover this guy.” “Can you just jump on for a few hours?”

But burnout thrives where boundaries are missing.

Start small:

• One day off is sacred – no calls, no texts, no favours.

• Say no without guilt – especially when your body’s telling you it needs rest.

• Clock off mentally – don’t take the whole kitchen home in your head.

Remember: Sustainable kitchens are built by sustainable humans.

Smarter Scheduling = Longer Careers

There’s a difference between being busy and being effective. Chefs are legendary for running on adrenaline — but adrenaline isn’t a long-term strategy.

Here’s what smarter scheduling looks like:

• Roster real breaks into prep and service — not just “eat when you can.”

• Rotate high-pressure roles to avoid constant pass-duty stress.

• Use your quieter services to reset the team, not push harder.

Chefs who lead with awareness build stronger crews — and they last longer, too.

Talk About It — Out Loud

The hardest part of burnout is how silent it can feel. Everyone looks busy. No one wants to be the “weak link.”

But more and more chefs are opening up — and it’s changing kitchens for the better.

• Talk to your team

• Talk to your boss

• Talk to your mates

• Talk to someone who gets it

Burnout thrives in the dark. Shine a light on it, and it starts to loosen its grip.

Being a chef is a calling. It’s fire and flavour and adrenaline and pride. But you’re not a machine — and you’re not meant to burn forever.

Looking after yourself isn’t soft. It’s smart. Because staying in the game means learning how to pace the fire — not get consumed by it.

So check in with yourself. Set your limits. And remember — great food needs a great chef behind it. One who’s still standing, still strong, and still loves the work.