u/Historical-Data3504

I’m 27 and currently working as a CDP on an hourly rate. I work overtime pretty much every day, and with OT I average around **$84k a year**.
I was recently offered a **Sous Chef position at $74k salary**. The benefits are basically the same as what I already have—health insurance, 401(k), etc.—so financially, I’d actually be taking about a **$10k pay cut**.
The main benefit I see is getting Sous Chef experience, developing my leadership/management skills, and having the title on my résumé for future opportunities.
For chefs who have made a similar move: **Would you take the pay cut for the title and experience? Did becoming a Sous Chef help your career enough to make it worth it?**
I’m trying to think long-term, but I also don’t want to take on more responsibility, potentially work even more hours, and make less money without a meaningful payoff later.
Would appreciate advice from anyone who’s been in this position.

I’m 27 and currently working as a CDP on an hourly rate. I work overtime pretty much every day, and with OT I average around **$84k a year**.
I was recently offered a **Sous Chef position at $74k salary**. The benefits are basically the same as what I already have—health insurance, 401(k), etc.—so financially, I’d actually be taking about a **$10k pay cut**.
The main benefit I see is getting Sous Chef experience, developing my leadership/management skills, and having the title on my résumé for future opportunities.
For chefs who have made a similar move: **Would you take the pay cut for the title and experience? Did becoming a Sous Chef help your career enough to make it worth it?**
I’m trying to think long-term, but I also don’t want to take on more responsibility, potentially work even more hours, and make less money without a meaningful payoff later.
Would appreciate advice from anyone who’s been in this position.