I am a big proponent of hotels/casinos, bigger budgets, many outlets, co-workers from all over the world. Doing good work in lower positions can get you noticed by higher ups. In my personal experience I've gone from line cook, to sous chef, to a pastry chef in a fine dining restaurant simply by working hard, expanding my portfolio, as well as a little bit of networking. At a stint in a Key West resort I got to work with each chef who each taught me their tricks of the trade, hot to get a crusty, baked on, charred grill spotless in under a minute, how to cook scrambled eggs for 300 people (no brown), how to destroy mounds of prep work and cook circles around any executive chef (very handy). Gotta sell yourself! On a job interview no hiring manager can dispute a portfolio and pictures of previous work. Recommendations from previous chefs will help also. I have done a number of private functions (for free) for them in the past and got to connect with them on a more personal level and playing field as opposed to boss and employee. We DO notice people who have promise and are here for more than just a paycheck. We also notice the "celebrity types," ego so large they can't fit through the walk-in.
Another plus, hotel/casinos have databases of jobs where as free standing restaurants are basically staffed by friends of friends.
What books are you reading? Many books written by Michelin starred chefs can give you insight into what the fine dining world is like. Everything from the bottoms of your saute pans to the color scheme of the dining room is under scrutiny.