So, I'm going to throw down my input. Being 27 years old, working the line for 4 years now.... I can give you some insight that's more at our experience level.
I went to culinary school for a A.S. Certificate. I plan to get my masters in Hospitality.... but that's got nothing to do with being a chef or line dog. That's a personal goal. So, here's what I think you need to do.....
There's a lot of books out there, start looking.
Professional Cooking, Professional Chef, Flavor Bible(GO BUY IT NOW!), French Laundry cook book, Primal Cuts, Off the Hooks, Herbs and Spices.... I can go on all day. I have a huge collection of books. Some are crappy written books by somebody who shouldn't be a food writer... some are really good finds in thrift stores. Don't be scared, and just look at books. Find out what interests you in these books. Barns & Nobles has a selection where you can preview what you're about to buy.
Experience,
Here's the reality of life. None of these chefs will teach you this. This is something you need to learn on your own. No one was teaching me how to work a saute station, or how to sharpen my knife. I learned the hard way. Lots of reading, watching other people work, asking to help/learn, and just forcing myself into these things I wanted to learn. My father was a chef, he taught me 3 things in life. Every sentence starts with "Yes Chef", "Yes Chef, I'll have that Steak for you in 2mins chef." <--- This is how you talk to the chef, always! Never ever forget that. The second thing he taught me was how to pan flip. Told me, stand over the sink with a pan full of rice and keep pan flipping til I can do it without making a mess. It helps build your wrists up and teaches you how to pay attention when your doing that. I've watched cooks cover a stove with food by being sloppy... and good chefs will fire you over it. Also, don't bang the damn pan on the stove. You're not bam bam! Pick the up off the eye then pan toss fast, and place it back down without making a loud noise. Expensive pans are no joke. Chefs will throw something at you if you dent their pans. The third and most valuable lesson my father ever taught me, how to use a knife. Handed me a cheap walmart knife and said good luck. I had to figure out how to hone it, sharpen it, care for it, and not get cut. This is a extremely important thing to learn. I can actually hone with the knife facing me. Too many people are scared to cut their fingers doing that. If you know how to hold both pieces of equipment that knife and rod will never slip.
Now, down to the point...
Go make a feedly account: Add feeds like ACF, Serious Eats, Eaters, and other food blogs. Google and hunt for good blogs to follow about food. Find good youtube channels to follow, go read cook books. Who cares if it wasn't james beard awarded.... Just absorb everything you can about this industry because no one will do it for you. Also, cook! Buy equipment for home use and just cook all the time! Try recipes, tweak recipes, take notes on what things you did differently. Buy pens, sharpies, and sticky notes. You're gonna need them. Best of all, when you show up to work.
ALWAYS, plain black non-slip shoes, black socks, black pants, white t-shirt, Sharpie, Pen, Highlighter(i prefer yellow), Tweezers in your knife roll (You may need them for basic tasks even) next to your Instant Read Thermometer, and best of all. FUCKING TELL YOURSELF YOU'RE GOING TO ROCK THAT RESTAURANT LIKE YOU'VE BEEN OWNING IT FOR THE PAST 6 YEARS, even though it's your first few weeks.
I may be a new member, another cook trying to sling advice but read closely and remember dude. I was a teacher's aid for all my college classes(cause I already knew the stuff they tried to teach me), and I got a trial with Bouchon Bistro in Yountville, CA. I worked in Alaska for a 3 Diamond Resort... and no matter where i go, I don't talk about how i own it. Cause a great chef told me once, SHUT UP! Quit talking about how good or crappy you are. Just own it, Own it like you've owned it your whole life! Be fast, keep your head down, and own your station. When you start a project, you finish it! When you are brave enough to try and move stations, listen and watch every single detail of what the next guy has to teach you. Then Do his job 10x better than him.