So, I have been in the food industry for 8 years now.. and none of it has been particularly glorious work, however, I have a greater sense of urgency and endurance than most of the culinary hot shots that I've worked with in the past. The closest I've ever come to working in a full service restaurant was as a grill and prep cook at a high volume Mongolian grill. However, I do have 4 years of lower management/supervisory experience. The only reason I have not moved into salary is because I was a full time college student up until this spring. Due to issues with financial aid, I am not able to go anywhere above maybe a community college on my allowance, but I really do love this industry. I just would like to work in a more challenging environment.
Would it be wise to just try to get an entry level kitchen-helper/dishwasher position with a from-scratch kitchen and attempt to move up from there? Would it be possible to convince a chef of my abilities to grow based solely off of performance? I used to be servsafe certified through another job, would it make a difference if I got this renewed on my own?