My 10 cents.Pills,
In my experience, 90% of culinary school graduates I have hired turned out to be arrogant, know it alls with little practical experience. You see, the kitchen is no unlike any other place of work. For instance, my brother-in-law, who is a lawyer, complains that when he hires law school graduates right out of school, they tend to be.... arrogant, know it alls. Like the law profession, the kitchen demands long hours, for people with exceedingly high expectations, and - even if no one will admit it - a desire to cull the weak.
This is not to say that there are not chefs who are supportive and encouraging, indeed, almost every chef is looking for the perfect student: the one who locks in with him/her and allows the chef the comfort of knowing they can either retire, or expand their operation with confidence.
I think most of your questions have been answered, however I want to give your daughter some advice. Here is the most important thing: ASSUME NOTHING. Let me give you an example.
I recently enrolled to go back to school for a masters degree, as such I could not keep my full time chef position. So, I went to a restaurant near my school and asked for a position. The chef asked what kind of work I was looking for, and I said I would do anything. Frankly, I have always liked when applicants said that to me, particularly if they state that they will dive in and do dishes if needed. So, I said just that, "Heck, I'll do dishes if you need, I just need work while I am in school." Well the chef looked at my resume and was confused. I had to clarify that I only needed work while in school. He took me on as a prep cook. It helps that I really enjoy prep work. Now, here is the point: I have been an executive chef, executive sous-chef, sous-chef etc.... but every single thing he asked me to do, the first time I took a small sample over to him, held it out to him and said, "chef?" I never ask twice, but I always know that I have given him what he wants, exactly.
More advice, simple and perfect is WAY better than poorly executed attempts at greatness. What will impress any chef is if she shows up, works hard, clean, fast and with technical proficiency. Frankly, they know they are hiring a student directly out of culinary school, so they know darn well what they are getting. The chef probably hopes for a pastry chef he/she can mold and teach, with the benefit being that she is not going to get paid what a pastry chef with 20 years experience would.
And one final thing, and please understand that I am not suggesting that anyone should PLAN on burning an employer, but.... The kitchen world is fast and promotion is quickly possible for the person who markets themselves. If she gets the job - and she should because they know exactly who they are trying out (culinary school recent grad...) - if she sticks with it for a year the chef will give her a good recommendation, provided she has earned it, and perhaps she can parley that into a junior position with a large hotel. That junior position will more than likely pay more than the senior position in FLA. (Provided she lands something with someone like... the Ritz -- wouldn't that be nice?) and will allow her to move up within their organization. She could travel, see the world and all while working with benefits. So, tell her to think ahead, plan out a career map of where she wants to be in 5 years and 10 years. Then analyze how the job in FLA will help her get there. This is her first job out of school, pay does not matter. What matters is how she can use it as a stepping stone.
Then the next thing you know, your little girl who flew away to see the grand world, returns a world class pastry chef and takes the position of Executive Pastry Chef at The Brown Hotel in Louisville! Now, there is the dream. It is not an unreasonable one either.
PS. If she gets that job at The Brown Hotel, I expect a Hot Brown on the house... yummmm my favorite.