Hello everyone! I have a bit of a decision to make. I am currently the lead line cook at the restaurant for which i work. It is a reputable restaurant here in Boston and I have learned many things including some of the managerial side (opening/closing responsibilities, ordering, staff management, etc.). That being said, I recently put in my one month notice with the intentions of moving on to a higher caliber restaurant (Michelin quality in a town with no guide) and starting from the bottom again to learn what I can from a kitchen of this level. I am well aware of the increased hours and decreased pay that I am in for, and I am ready for it. However, my Chef and GM have offered me a raise and Jr. Sous title if I were to remain with them through the end of the year. The idea being that I could help them get through the busy season and they would have some wages cleared as soon as January comes and business slows way down. At which point, I would focus on the move to the different restaurant.
My question is this: Do those of you with staffing and hiring experience feel as though having the title on my resume would give a significant boost when being looked at by the elite kitchens? It wouldn't change my desire to start in at the bottom and work my way up again, but if it helps my resume get bumped to the top or gives me even a slight increase in starting pay, it might be worth the 4 months of time that I would be putting off the transition. I have some other thoughts and concerns, but this is probably the most significant one to me. Thanks in advance for any advice!