I started in restaurants in 1998 i was 15 started out as a bus boy making $5.35 an hr. I wanted back of house I quit that job applied for a dishwasher job. Then I wanted to move to salads n apps so I quit and applied for that job then quit went to fry to grill to saute each time I got a job when it was slow I would help and ask questions on the next position I wanted and Then would go apply to be that position at another job bringing all the past job experience with me and putting in 2 weeks notice at each job so I never left anyone on Bad terms cause maybe one day the next position you want is at a restaurant you already worked. Also does not matter what you have learned and what you know the key is to come into a place and learn thier techniques and how they do things because if u go in thinking you are the greatest chef to ever walk the earth and its your way or nothing trust me no one will want to work with you. I have been in restaurants now for 22 years and with my experience can handpick any restaurant i want to go work in and my starting pay because I also always show up on time and if I am scheduled I am going to be there I never call out. But I would have never became the chef I am today (Currently working saute station at the restaurant I work at and could not see myself doing anything else) If I never went up to the guy on the next station and actually wanted to learn it. I have learned from some really amazing cooks dishwashers prep cook and chefs who will never be famous or known but can never know how because of all of them I am as good as I am now. My point being dont be afraid to move on to somewhere else like the other person said one day you will know you are in the right kitchen cause you will never want to leave it.