Devorah, I personally haven’t worked in a kitchen in years but from what I remember getting to that Head Chef or Executive Chef level is hard unless you basically have to come very highly recommended or have an award winning track record of reputable job experience and recognition. Another option is opening your own restaurant but who has the cash for that, right. You should look into management positions with all that restaurant experience. I’m sure you’ve mastered working well under pressure, meeting time sensitive goals, leading people, and providing excellent customer service. I don’t think there’s a management opportunity in any industry out there that wouldn’t be very interested in adding you to their team. The key is to be able to interpret all that experience and skill into your resume in a way that makes sense for employers in other areas. Go online or check out a career resource center in your town for professional services that can help you make that happen.