So currently I am a culinary student, but I' work in a hospital as a dietary host (work with patients on diets and delivering food). One of my four bosses decided that since I am a culinary student, I could cross train and take the spot of one of their cooks during the weekend. So I'm pretty much am an under-glorified garde manger/cold food prep cook, which I have been doing for about a month and a half. The work is very boring as all the food that I (and frankly the whole kitchen) use is pre-made or pre-cooked. I know that I sound like I'm just wining, but I don't feel that I'm using my full potential and, thus, I'm getting bored with my job. Even the people I work with do not (I mean it seriously) do not know how to cook. An employee was making a batch of vanilla pudding (from a powder) and it slightly lumped. I told my kitchen floor manager that using a large-holed chinoise or a strainer might fix it. She looked at me like I was some weird French Pentecostal speaking in tongues. lol Another example would be burnt chicken that was served to the hospital patients; some very mad elderly patients!!! Our new Hilton hotel in town has been job searching for cooks/chefs for about 4 months and they ***desperately*** need two or three cooks asap (they even posted the jobs on facebook!). My culinary friend that just got a job there told me that she had told the chef about my works and he seemed very interested in me. He was just hired a few months ago and he is going to revise the whole menu after Christmas. I went in for a for an interview about a month ago and rocked it out. The chef de cuisine (who is good friends with Ree Drummond - author of pioneer woman) and his kitchen manager liked me and my resume, so they told me to finish my app and send it in the next day. I did and I haven't caught any word. I even went into the hotel manager and she said that the kitchen manager would call me asap. I really want this job. I'm really grateful for the job I already have, but this job I interviewed for is a huge next step in my career (with a nice big fat pay raise). I know for a fact that I and another kid from my culinary school were the only people that interviewed for this job (very small town!), so why isn't the chef jumping all over me? What should I do?