I have a situation at work that is annoying me to no end and I am unsure of what to do. I wanted to see what other professionals thought of this situation. As some of you may know I was hired in Aug. of last year as a sous chef to work for a university by a corporate entity. A good friend of mine told me about the position and probably helped get me hired. At first everything was great, but about halfway through the semester it is revealed to all the "sous" chefs (about 6 at the time" that in reality we weren't really sous chefs. Well, at least not as far as the company was concerned. Under the company's structure we were actually classified as "lead cooks". However we were assured that this did not change anything as far as pay or how we were to be viewed by the cooks or the university. This 'development" stung and I was more than ticked off but I was willing to put up with it due to the fact that I was still given responsibilities and duties of a sous chef. However I was a little concerned that if I ever wanted to move to another job my title would not be backed up by what an actual sous chef does. Well, the situation only keeps getting worse. Due to several circumstances we are now down to 3 active "sous" chefs. Now they have defined our roles as working a station where ever there is need. In other words they now see us as the ultimate plug and play floaters. They have also been taking away responsibilities from us. I mean I know it is nice to have "less to do" but at the same time I feel as if my role and title have been diminished. I am seriously not happy about this. However I have talked to a manager friend of mine and he said that everything is in flux right now and they are still trying to figure things out and define roles. I am unsure of what to do. I have been there less than a year, but part of me want to look for a different job. Another part wants to stick around and see just how everything plays out. I am also concerned that any job I apply for will turn me down due to lack of experience (less than a year as a "sous" chef) or because I have not actually been doing what a real sous chef would do. I certainly don't want to go back to being a cook, especially because I don't think I will get paid what I am getting now. I think I have gotten to point in my career where I am past being a line cook. Would any of you with the title of sous or executive chef go back to being a cook? I am just not sure what to do at this point.