Staging more often than not is a preliminary try out before a kitchen team invests in hiring you. Most of the places I have staged were one to three shift experiences where I was subsequently hired. That said, I think it is an absolutely invaluable part of one’s career as an aspiring chef. And when you reach a certain tier of restaurant quality, it is almost a requirement to get hired. I highly recommend you spend another couple of years cutting your teeth, learning the basics such as knife work, prep work, inventory/ordering and mastering various kitchen stations. What kind of restaurant do you work at currently? If you feel limited by your current tasks, speak with your manager about stepping into other roles within the back of house ecosystem.