I have worked in about 6 different kitchens in the same number of years.
Every kitchen is a different jungle, and you have to expect that - and learn how to survive (and hopefully flourish).
If you really love to cook, and the kitchen you are in loves to cook (theres the rub), it will be all worth while in the end.
I just made Sous Chef after being on the line for 3 years. It took a lot of long hours, and working under three different Head Chef's.
When things get tough, you need to be tougher.
The Kitchen will always reflect the Head Chef - so choose your kitchen carefully.