I have a slight dilemma on my hands right now. I helped open a restaurant in my hometown as the grill cook. After a couple years, this place really convinced me that cooking would be my career path. I then went to a culinary school that was not in my hometown but, I was in and out of the same restaurant throughout my school career. While in school I worked up to kitchen manager, then moved into catering. Now, I have graduated and have been offered an executive chef position of a small wood-fired oven restaurant opening in another, smaller town. This job is sounding pretty interesting but it is away from home. Now, yesterday the executive chef resigned from the original restaurant and the sous was moved to exec. I'm being offered the sous job. Both jobs pay almost the same and they both have pros and cons. I realize the decision is ultimately mine but, I'm just looking to see what some of you might do in my shoes.