hello, i am a current Lead Saute at a steakhouse. Ive been cooking for 3 years. Ive worked every station on the line. Ive worked eggs & omelets & diners & typically will always be 2nd best to lead or kitchen manager when it comes to eggs & omelets. I had a lead cook at ihop tell me when he was quitting that he would leave me in charge to run the kitchen but i didnt want to bc i was getting paid exactly as same as lead. I had a KM at another spot tell me that when he retires he wouldnt mind leaving me as KM(salaried) he would call me his 2nd best cook next to the Lead. Ive worked pasta, saute. Ive worked broil at a fast food spot for a year (my 1st cook job) i never went to culinary school. I get paid $18/hr. I am the highest paid on the line. Everyone else gets paid 14 or less. Ik that bc i do(i dont ever ask or speak about pay with other cooks trust me) noone knows how much i make besides the chefs. Even wifh $18 an hour i top 37 hrs when busy & like 30-33 when slow. I have to pay parking $12 a day plus commute 40 miles a day to work & 40 back home. I want to become sous. I have already asked one of the sous. He said " 1 never knows untill they actually become sous" the Exec. Has been there for 20 plus years. There is 4 sous. The exec. Sous left before the covid pandemic. But rn i dont think theyre looking for a new sous since were limited cap. But even with $18/hr its hard to get by bills. I pick up 3-4 extra gigs with instawork every week. I love cooking so much i even do it on my off time. But im so close to picking up union ironwork to get by & leave this industry. I am good at my job i train my guys i get good feedback & work well with my guys they listen to me i have been there for almost a year. I feel like sous will never come. If i make sous i WILL stay in the industry. I need more money like today. I need advice. Also ive worked FAST FOOD BROIL not steakhouse broil. When its slow i hop on broil to learn but i hardly get the chance. Im not 100 on broil like i am on saute. All the other stations are self explanatory(i only work saute there) i can do sushi, pantry, shuck oysters. But i need to master broil. I am good at expo on my station. I speak spanish too. Any advice in regards to becoming sous thank you. Btw im 20 years old turning 21 next month.