Advice for young aspiring cooks
Try to stay at least a year at each job otherwise you will be perceived as damaged goods by future employers and no one will hire you because you can't stay put.
You won't learn much real cooking where you are at, but the experience in a high volume corporate environment will help you later on down the road in your career.
Frankly, looking at resumes I would rather see that you only stayed a few months at Red Lobster than to stick it out for too long. Anything you can learn that is particularly unique from such a place can probably be learned in a couple months and everything else can probably be learned in a better way at another kitchen. You can have short stints on your resume, just don't make it a recurring habit.
Where you work in your early days will invariably shape the way you work later on in your career. Use this chance to work at a place where your fellow cooks are driving you forward as much as you are driving yourself.