You say you want to get your start but your first sentence answers your question. You are on a journey. You are in culinary school and already working as a line cook. You have already started. Do not disparage where you are now or be in such a rush to get somewhere else.
Now is the time to begin developing good habits, master the basics. Good cooking and being a great chef doesn't involve someone seeing greatness in you. No matter where you work, good habits apply. Are you punctual? Are you mastering your mise-en-place, keeping your station clean, making sure the plates you produce are the best they can be? Can you keep your cool when the line gets busy? Do you do your part to make sure the food is handled properly, whether portioning, wrapping, rotating, storing? Do you treat your coworkers with respect? Do you grouse or complain alot? When your supervisor speaks to you, are you listening respectfully?
A kitchen is tough only because of the intense self discipline every one needs to develop. If you develop great habits, your reputation will speak for itself. When you follow Crosi's advice and get a stage somewhere, ask the chef for a review of your performance and be ready to accept an honest opinion, not what you hoped to hear. Opportunites will present themselves. Your job is to make sure you are ready to make the most of them.