You can leverage that experience very successfully later on. Talent does rise to the top. Foley advises job-seekers to get their foot in the door. If you know what you want to do, go get a job there. If you're good, you'll move up.
Good employees are hard to find.
Those who are hot are moving up. How fast they progress hinges on the cook's abilities and where he or she is working. On average, line cooks advance to salaried positions in one to four years, says Bloomstrand. Even in top posts, employees may settle for a lower salary just to secure the title and some experience on their resume. This is a great break for him to get into the executive chef role.