0Hi there i jsut recently started working a sous chef for an upscale bar that had been sharing a kitchen with a popular Italian restaurant in my city. im twenty one and ive been cooking and working in the back of a restaurant since i was 15. when day while working at the italian restaurant the owner/exec asked if id be interested in helping him with new prject he was working on. so he bought a trailer and packed it full of nice equipment. me and the head chef have been busting our asses making food that is nothing less than flawless. we have another line cook who cant even boil wter. its just us three and we do everything(cook, prep, clean, wash dishes, etc...) right now im making about 11 an hour and im giving it 120% everyday working my fingers to the bone. when its just me and the line cook ill sometimes havee to take over his station casue he doesnt know what hes doing, which tends to make things pretty hard when the tickets are piling up, the front of the house sees this and think im the one to blame for food coming out slowly we are trying to get someone to replace our current line cook but weve had no luck finding a new cook. being a 21 year old i dont really get much respect from the GM or anyone from the front of the house they think im jsut a 21 year old who doesnt know his shit. ive worked hard the last 6 years to learn what i know now, but ive just hit a wall and i feel over wrkred for the amount im making and under appreciated being young. is there anyone out there that might be able to give me a little advice on what i should do/ should be doing should i stay there and see where it takes me or should i explore my options and test my luck somewhere else any advice would be greatly appreciated.