The Burlington restaurant at the Devonshire Arms Hotal and Spa has changed the structure of chefs’ work week in response to the upcoming departure of head chef Paul Evans, as well as industry wide concerns about work/life balance among workers. Recent studies have shown that kitchen workers regularly work more than 50 hours per week. The new schedule will cap workers at 48 over four days and require an additional four assistant chefts to complete the schedule.
Read more: The Burlington Restaurant switches to four-day working week
