funny, its the other way around here - you first get a job and then you get sent to school.
Im with greg with the "go to the resort" advice. several reasons render this choice logical:
1) Resorts generally have a larger staff base and therefore have more opportunities to learn specialised skills not available in SME type restaurants which use a more generalist approach to food ops
2) A foot in the door as it would be, can prove usefull later on in your career with potential contacts
3) Most resorts have international operations as opposed to a localised restaurant location
4) Having a broad clientele exposes you to more styles of cooking (i.e. local and international cuisines etc)
Dont dismiss resorts as a source of experience - there is much to gain from working in one. Just remember, a resort is a condensed version of a city, with a great many opportunities waiting without the need for multiple interviews for each and every job. Dont get me wrong, there would be possible disadvantages (cabin fever, etc), but if you look at the positives rather than the negatives, you will gain.
"Nothing quite like the feeling of something newl"