Not that I am ungrateful for my experience here but I want something more. My department (banquets) allows me plenty of learning opportunities. But to be honest, unless we're doing a plate-up it's still feels like institutional cooking. I want the rush of working a line and "hooking up" nice plates. Unfortunately I can't get anyone to look at my CV in town. What can I do? I have honestly put in applications in every hotel on the strip, just not every restaurant. Maybe I am not qualified, yet. Honestly (I really value the opinions of the CT'ers) though, would you hire someone (me) who presented these qualifications? Obviously I want to be a chef some day but I have to start as a cook and all I am seeking at this time is a position as a line cook in an upscale establishment. (Edited to better clarify my jobs) Catering Cook (2003 - present) Prepare volume and plated entrees for various catered events. Sous Chef - Banquets (2002) Assist in cost control and staff scheduling. Work grill/saute station. Banquet Cook - Caesar's Palace(2000 - 2001) Volume cooking for catered events. Prep Cook / Cook's Helper - Caesar's Palace(1998 - 1999) Grill & Saute Station in main kitchen.