Advice with culinary career and trying to be a Sous Chef
I'm very new to posting anything to culinary pages and am not sure the best way to ask this. I guess starting off just for some general info I've worked in varying restaurant and food businesses over the past 10 years. It's been on and off with also chipping away at school for STEM subjects. I've had less than a handful of employers tell me I was overqualified for standard prep cook and line cook positions and over the years been asked why I haven't moved into management. I started wondering myself this year, so I tried my hand at Sous Chef positions at different restaurants in the past few weeks. I recently did my first stage and it was really eye-opening. To be honest I was a bit scared even though the work was fulfilling. Everyone was passionate. I don't know if there's an overall baseline expected across the entire industry, but I could tell I had a lot to learn in terms of technical/practical knowledge and skill. I was wondering basically for people that moved from standard individual roles to more leader-ship and multi-faced roles such as Sous Chefs, what was it like for you? How did you prepare yourself before and/or after moving into such positions?