I have been recently working for this new brazilian steakhouse and things are not going so well in the kitchen. Ive been working with the executive chef for a while and I thought I had a understanding of his leadership and exp. in the kitchen. Im no executive chef or even sous chef but I can see all the problems in the kitchen. Food is not the best quality at all, there are way, way to many shortcuts and premade foods, the system is all over the place, 95% of the recipes are from the internet and havent been fine tuned or even tried. I see all these problems occuring and know I can help and make a difference. Im like the assistant to the executive chef and usually do all his paperwork and head of the line cook station. I need help on what to do because I get alot of pressure and shit for taking on some of the executive chefs respsonsibilities. They dumped them on me and I get shit for not being top chef and i still get paid like a line cook. What should I do.