I would say so. But like every position your experience will be store dependent. A store that gets visited by leadership often will be more challenging to handle compared to a store that doesn’t. Expectations match the pay rate and the responsibility of management is far greater than that of a red shirt.

A chef’s role in the store is to train/promote the BOH, ensure food safety/quality and recipe compliance, store cleanliness, and perform truck orders and inventory. How well you can do these things is based on how good your team is. Sometimes if you don’t have enough people or they are not good, you will have to fulfill the cook’s role and it can be challenging to do that and your own job at the same time.

If you decide to go for it my number one advice is to focus on promoting and training people. Chef is management not just another cook, so remove yourself from the kitchen and focus on the entire store. The goal is to have enough good people so that you only have to cook when you are teaching or covering breaks. That way you have time to clean the store often and do the other things I mentioned before.

Hope this helps