Where should I go next?

Hey all, just looking for you all to share your thoughts on something.

I've been working in kitchens for almost five years now.  I landed myself a nice sous position a year ago at a brewpub in PA, that does some pretty cool stuff.  Local foods, etc., and I have thus far enjoyed the freedom the position gives me to do what I want in regards to specials and running the line as expediter, learning more about the ins and outs of food costs, inventory, hiring and firing, all that good stuff.

I never went to culinary school (something I almost daily wonder if I should do), and this job felt like a reward for slaving away and working my way up in kitchens, doing all the shit work and paying my dues.  I don't think I'm anything special, I got into this line of work late at age 24, and am completely aware that in the grand scheme of things, 4 or 5 years of work experience is pretty unimpressive.  At the same time though, one of the reasons I picked this business is that I love the challenge of constantly being on your toes, making shit happen, and being good at what I do.  My borderline ADD self thrives in the kitchen, and what I don't have in terms of experience I try my hardest to make up for with work ethic.

So my dilemma is this:  I work under a chef who is clueless in a lot of ways.  He's a horrible manager, and I can't figure out if he's burnt out or if he never had "it" in the first place.  At this point he's working fewer hours than everybody that works in the kitchen, disappears for 2 hours on Saturday afternoons to get high, and is pretty much depending entirely on his staff for menu ideas and specials, which is a huge part of what we do using fresh ingredients.  The list of things he does wrong goes on and on, and aside from going to the ownership, I'm not sure what I'm supposed to do.

Now, this is small town America, businesses work differently out here, and it's generally a bit more laid back, but just looking at the numbers on this place, I think the guy is on the verge of running it into the ground, and the ownership and investors seem to have no idea it's going on.  I feel trapped and that with my lack of education or a bunch of high end restaurants on my resume, I can't exactly go out and find a job that affords me all the perks this one does.  I know this is all part of what you have to go through to make it in this industry, but should I just bail and take the pay cut?  Should I talk to the owner?  Confront my boss?

Sorry for the long post, I hate the drama and soap-opera b.s. that this has come down to, but I've really not been in a situation like this before.  Thanks in advance for any advice.

To the above poster:  I'm not lacking in self-confidence, I'm just very aware that I got into the game late, and I am by no means a prodigy.  Honestly, I don't think I want to be.  I do this job because I like the work, I have no illusions or desires to be a famous chef or a celebrity.  I never really said culinary school is a waste of time, I just don't think it's for me.  I believe there are many roads to get where I want to go, and culinary school may be one of them, but I sure like being debt-free, and learning things on my own.  My plan since starting my current job was to spend two years in a management position, then decide on school.  I'm hoping that I can turn this experience into an opening at a restaurant where I can round out my skills, and hopefully make my own business a reality.  I've been doing nothing but learning and networking since day one of work as a fry cook at a chain restaurant.  I just happen to know that all the talent and hard-work in the world can mean nothing if you're unlucky or don't know how to be in the right place at the right time.

To all, I've been around the block, this isn't my first rodeo.  This place is sort of unique in terms of restaurants.  Small place in the middle of a one stoplight town in PA, most people have to drive 30 minutes to get there, and we're actually doing really well.  Costs are not bad, we sell tons of food, and the brewery = tons of profit.  The chef has been there since the place opened, and the owner is practically buddies with the guy.  It's as if he's totally blind to how lazy this guy is.  It's noticed by pretty much everyone but the people that matter.  I don't think it's a sinking ship and I don't really have any machinations on taking the man's job.  I've worked for some real bastards in this industry and out, and am usually a big enough asshole myself to deal with other assholes.

I am very much not a shy person.  I'm quite blunt, and pretty intense, this guy is just a different animal altogether.  He's ingratiating and passive-aggressive, so there's never anything coming close to a confrontation.  You can talk to the guy all day in a respectful way and he'll nod his head and agree, but he never actually changes.  I know I should probably just move on, but I was hoping to log some decent time at this place.  At this point I'm kind of acting as the executive chef.  Orders, specials, inventory, I'm doing it all and love the work.  When I talk to my staff, I hear "yes sir", when the ACTUAL chef says something, there's nothing but silence.  I have managed to earn the respect of my colleagues, and grown as a professional, I am just looking for a way to deal with this in a professional manner.

I suppose the most professional way I can react is to just deal with it and keep my head down.  Unfortunately I've never really been that kind of guy.