Good you took it. I believe a good life lesson is when opportunity presents it's self you should absolutely take it. You never know when the next one will come. The restaurant business is a business of chances anyway with an un seeable future most of the time.
I can't tell you how many times I have started a new better job and thought "how did I get here?" "Can I do this job?" "Do I have enough experience?" Short answer is you never know until you try, and it usually works out . It's been 16 years since I graduated culinary school and still every job I take those thoughts still come into my head. Absolut worst case scenario is you get fired or admit that you are over your head and quit. Big deal. So you take all the lessons and money (executive chef money, not line cook money!) you earned and move on to the next restaurant better than you were before.
I agree with paying your dues but anyone on here who thinks you need to be a line cook for 5 years and then a sous for 5 years then exec sous before finally one day when you have PAID YOUR DUES you apply for an exec job, at that point you are probably a jaded broke chef who is already tired of the kitchen at that point?
Soak up as much information as you can, be honest, work hard, DON'T complain, be humble, and be happy you got a SERIOUSLY LUCKY BREAK to move up the ladder fast. Like the old saying "FAKE IT UNTIL YOU MAKE IT" People really do that and a lot of them become very successful.
For the most part, most people who try this will fail. I am not most people, me even posting about this and trying to absorb the info puts me in 22 percentile of cooks and then add my skill set and other characteristics that are relevant in this field I also have... So far I am killing it.... this may not last. My last menu,...which is the dinner menu will make or break me. However, my restaurant menu also posed a problem because of our doughnuts...we have a 4 slot fryer with 4 baskets... one of our most popular dishes, not even desserts required another basket to drown the balls. The fryer has a limit of how many they can do and now is restaurant week and we are giving them normal portions and the guest is already asking for to go boxes halfway through the 2nd out of the third entree. so we reduce, take off prices the menu, use the smaller plate. its about adapting...
I agree, we also pay minimum wage for EVERYONE in the kitchen except sous and head chef