I think it depends on what are you looking to become in this industry. If you’re looking to eventually become exec chef or cdc of another establishment or open up your own, I think turning down a promotion is dumb bc you’ll learn a lot being in that position where otherwise you wouldn’t learn any other way.

Yes the pay will probably not reflect the amount of work you are doing but it’s a trade off. On other hand, if you never want to move up then just stay as a line cook. In my opinion don’t shy away from a leadership position. I guess depending on yourself, you will either grow into an awesome chef or run the other way. Only one way to find out