Tiss, I agree and disagree with you. When I took my first sous job I wasn't really sure I was ready for it, but I wanted to push myself and take on more responsibility. But, I was very confident in my cooking abilities and my skills as a cook. I was already the roundsman, worked banquets, and even filled in in pastries when they really needed it. But I wasn't sure I was ready to manage people yet. Well, I am glad I did take the job. It was hard, I stumbled a lot, but I got through it. I made a lot of mistakes and because of that, after 1 yr., I left there because I felt that I wasn't taken seriously by the cooks. Fortunately, I excelled in my next position and those following. I have, since then, turned down Exec. jobs, because I felt I wasn't ready. And I am glad did. I have worked hard and studied under a couple of great chefs, and with the knowledge I have gained in the past two years, feel I am now ready to become an Exec. Sure, I could have taken the offer 2 years ago, but I feel I would have only been a decent Exec. Now I feel I will be a GOOD Exec. What it comes down to is this: Take a real good, objective look at your abilities. Do you excell in the position you are in now? Are you bored because your position doesn't challenge you? How do your peers and employers view you and your work? Remember, be objective, distance yourself from your work. It's a very hard thing to do. But ultimately you are the only one who can answer the question: Am I ready to take the next step. If you truly think so then go for it. If not, then work harder, spend time absorbing all you can, and give yourself another 6 mos. or a year. As far as pay is concerned if an cook wanted to take on his/her first sous job and asked for $40,000 most chefs I know would laugh hysterically. Most inexperienced sous can count on making $25,000-29,000. If working under a "great" chef it could even be lower. There are those few jobs that will offer great money, but most of them tend to be in corporate or institutional dining or in very high volume places. If that is in line with your goals then go for it. I have also found that the "crazy" money tends to be in really screwed up places that can't keep chefs around for 1 reason or another (this is based solely on my own personal experience). Keep high hopes but be realistic about what you will make. Remember it never hurts to ask. Start high and work your way down. Chefs and owners will always try to get you for the lowest possible amount. On the other hand, don't price yourself out of a great opportunity. Good luck.