When it comes down to it you have to prove yourself in the kitchen, but often times it's the title earned at a previous job that gives you that opportunity. As somebody else said, your contacts are your best asset when looking for a job. Since having a champion isn't always possible, prestige helps too - enter the title. You are likely to have a potential employer's ear longer with an intro of sous vs line.
If You have an offer on the table, and you want it, take it. Don't burn bridges.
If you don't, take the title and the money and work on lining out some opportunities to meet some of your potential chefs... perhaps see the kitchens. Tell them you Have aspirations, see if you can pick up some work on your days off.