Well... that sucks.
I´ve been int he industry for about 4 years and i´ve worked in 3 kitchens (currently on my fourth). I have also done gigs all around and before working in BOH i worked FOH.
So i know a bad kitchen when i see one.
In your position i wouldnt suffer. I wouldnt want my name attached to a place like that. We do some sacrifices for our resume, but sometimes you have to think "is it worth it".
What is this place going to do for your resume, are you learning something, is the chef you work for good...?
I once worked at a very busy restaurant. Putting out literally 100-200 covers just during lunch.
It was busy, but everything we were making was lacking quality, organization, etc.
The stove was terrible, the fridge was so small everything just stayed cramped, flat top was overused to do even some of the simpler things. Fryer always filled with black burnt oil, GOSH IT WAS TERRIBLE.
I was 18 at the time (with some experience in BOH and alot of FOH experience), and even then i knew i could work somewhere that had more organization and hygiene.
So i worked 2 days and then i quit. I pulled literally 2 18 hour shifts back to back and when i got home and slept less then 4 hours and had to go back to work, i realized it wasn´t worth it at all.
Communicated the chef and didn´t go back.
Today if im walking on the sidewalk and i will end up passing in front the restaurant i switch sides and cross the streets just to not even have to look at the managers face. Not of embarrassment but out of shame. I can´t believe i went through the stress of working in a place like that.
2 days felt like hell.
One week later i got a better job, at a very nice italian restaurant. The enviroment was calm, even though we were putting out 100 covers a night and we were small on staff the food was still better quality and the hygiene and organization was better.
Sad part was the equipment was old, and the oven was 100 years old....
Aside from that, the experience was well worth the time i put in to working at a place that to this day i still have an open door to go back to if i need it.
When working in the industry there are certain things we tolerate and certain things that deep down inside we reject and can´t stand. I have a really big fuss over organization and hygiene. Thats something i really like when working BOH. Even when its hectic i try to keep organized and clean, so so does the brigade, when i have a breather i start organizing my station and my brigades stations to make the job easier.
I can´t stand dirty things anywhere...
I can´t stand someone knowing its dirty and still using it. Like using a dirty cutting board stained with blood to cut veg (yes i have seen this).
So yeah, i´m not a chef, i´m just a line cook, but i have standards. I will never work at a place that i consider less then the previous place i have worked at. I always strive to work somewhere better or somewhere where i will feel better or i can learn.
Its not being stuck up, but its just being sincere with yourself. I have worked in some bad places and having that experience and those memories today i wouldnt ever work in a place equivalent.
So, no work in a place where you feel proud to work at. A place where you can learn, grow, and produce at least decent food in a decent manner.
It´s just food, but the relationship of a cook with another person is so intimate. You feed another human being, what you produce enters another persons body, so why not produce something correctly, that tastes good and makes someone feel good.