My first thought reading your post was, I've been doing this for 10 years, and I do the same thing. I stand and cut veggies for hours, and the like, and unfortunately that is life in this business.
I don't know what kind of relationship you have with your Exec. Chef, but I have always gone to mine with such issues.
In the meantime, I always look for books that can lend me some knowledge.
Hope this helps you out a little!
