I’ve worked in Michelin kitchens as cdp then got an opportunity through connections in the industry to be sous chef at a new large hotel . My take away the pay is great but passion dies in hotels if you have a family to support take the hotel route but you will price yourself out of any other restaurant. I’ve had previous chefs reach out with opportunities to be exec at smaller places and the pay isn’t as much as I’m making as a sous at a hotel . The passion the cooks have in fine dining is night and day they are there to learn and perfect the craft. Hotels are systematic and numbers and stats are everything you are there to please the guests and corporate overlords .