I am asking for advice on when to set a bar for a job and when enough is enough. First off I do not believe in titles in the kitchen. I scrub, do pots and pans, sweep, mop, put deliveries away, sign checks, do the schedule, enforce operating procedures, educate cooks, manage the kitchen, and there is nothing I do not do, even for front of the house operations. I write menus, I design beautiful plates, I do food cost to the T. I open & close. I am a chef de cuisine? I am not the chef/owner of the establishment, nor do I receive any accommodation to any representation of the work I do, but writing menus and giving my ideas for someone else to be using and taking credit for all while prepping all the fine touches and going over every station meticulously to be of great standards is driving me insane, almost literally. I am asking for any advice on a career move with or without this situation. I want to save money and build my own empire, and am writing my ideal business model, but I am just not there yet. May I ask for advice on a salary of what to expect if you were to put out fine dining 12 course menus, catering and a volume restaurant of $4,000,0000/annually? I am currently $20,000 below the average in my general area for my position and we are now one of the best restaurants in the city. How do I even ask for an amount that large to bring me up to par with my colleagues in a similar standard of living? I am thinking about stepping down into just a bread/pastry and small prep position in the same restaurant for the same pay to conserve my own ideas and inspirations for my future endeavors of opening my own restaurant and not give anymore menus to this chef that cannot come up with something other than hotel banquet food. My hours would be 55-65 hours a week compared to 100-120 a week now. I am not sure if there would be resentment in the ranks (high and low). I have a year left in the city I am in and then I MAY be moving on with my wife's career. Looking for advice in the mean time from professionals that may have been in a similar situation. Thank you