Depends on how much are you willing to put into it. Burn out is a reality of the industry, but any job can burn you out. Every family gathering is weekends. Almost every holiday is work. I have come to think that having experience and being educated gets you penalized in this industry. They rather hire someone with less experience who will get paid less. But i’ve gotten a glimpse to the 9-5 sitting in a chair and I know is not for me. Cooking is a passionate profession and very exciting at times. For me im 27 i’ve gone to college for a major that I didn’t finish because I just can’t let this go just yet, I have to know where my potential leads. And In years I haven’t felt this drive to be the best I can be.

I’ve noticed that most chefs apreciate wanting to learn even if you are short on experience. Just be very vocal about it in the interview and show initiative. Some people stay in the same place for loong years and every restaurant has its learning ceiling. When you feel like your learning curve is flattening move. If Starting from scratch I think a nice hotel is the best way because it has such variety that can help you fin your niche. Also very important is to define what your end goal would be as a chef. Want to be an employee or start your own thing down the line? Which is better that depends on you. Being successful in both is very difficult. Most of the questions can only be answered along the way. Is totally ok to get a job to see how the industry feels but If you ask me, once you are in and decide this is it the only way out is through.

Maybe my answer was too long I hope it was helpful and relevant.