Right now I work for a major airport... we've just built a huge building to prep for all these new local restaurants we're opening up. I currently supervise about 30 cooks. I've been doing this about a year. Current job has a stable work environment, decent pay, vacation/sick days and dental and medical (albeit crappy medical). Best case scenario for me is I get bumped up a few bucks an hour there. Not a whole lot of opportunity for advancement on the near horizon. I essentially roam the kitchen all day telling people what they are doing wrong or right and jump in when necessary. It's very mundane and not much of a challenge. I'm unsure at this point if it is helping my career. However, on the opposite side, I'd like to use my current position to springboard to head chef of a smaller restaurant operation. This means longer hours with a less consistent schedule, no benefits and a potentially less stable schedule/work environment. However, I will always have the chef title under my belt, I'd be my own boss (within reason), have a great outlet for creativity, and probably be paid slightly better than what I'm getting paid now. Should I stay or should I go now? What's best for my career? Help! Secondary question: How many of you sacrificed what you wanted to do and building up experience for your resume and personal skills for a job that didn't mean much to you but was stable and paid the bills? I'm unmarried and have no kids, but my girlfriend and I are getting serious and I do need to pay the bills right now and ensure I'm on track financially. But I love to cook and it is difficult for me to stand by and continue not being creative and just go through the motions.