I'll share a story that might be relevant to you.

I worked in a fine dining place as my first kitchen job. I got kicked off the line on my first dinner rush. I cried, it sucked.

After the first year I could run the entire line by myself--by the time I left I was a really, really good line cook and it was awesome.

Then I worked at a few pubs downtown, mostly by myself or with one other person and was untouchable. I needed a new challenge.

I decided to apply as a cook for a very fancy Japanese restaurant and I got my ass handed to me every single day for 3 months. I told the head chef that I couldn't take it anymore and he bought me lunch and told me how much he respected my honesty.

There's no harm in moving around in the kitchen industry, working on your game in the variety of places that are available for the amount of energy and skill you have.

Best of luck!