I have been a line cook for 5 years and have worked in some of the best restaurants in my area. I have no culinary school. Just recently my chef put in his two weeks out of no where. I've been this chefs sous chef for about a year now. I know how to do his job. The owner came up to me and asked me if I would be willing to take his place and be the kitchen manager id be getting the same pay he was getting but keep in mind I am only 20 years old and I have 2 other job offers to be line cooks at two other high volume restaurants and I could also just follow my chef and continue to be his sous chef. Do you guys have any advice for a first time kitchen manager? My biggest concern is getting the respect from my coworkers because of my young age.