Hi, /ck/. Long-time lurker here, I find myself needing some advice.

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Hi, /ck/. Long-time lurker here, I find myself needing some advice.
Here's the greentext :
>three months ago
>finishing med imaging studies
>don't want to do that anymore
>find a job as a commis at a small place
>shit pay but cooking ain't hard
>liked it a lot

The place is particular in several aspects, the boss wanted to go gastronomic and advertises as such, but no-one on the staff has any experience whatsoever, BoH of FoH. The boss is a lazy, kind of dumb, completely oblivious alcoholic, and we as nine underpaid, undertrained cooks and waiters (Ages 18-26) had almost complete autonomy and responsibility over the place.
This may sound terrible, but we get really good ratings and the customers as well as the staff consistently tell me I'm great at this.
Kitchen-wise, we usually worked as 2 cooks and a dishwasher, serving 20-35 meals per night, everything home-made from fresh ingredients, desserts included. Stuff like duck magret, scallops, beef tataki, pavlovas, everything with fancily presented and made with love.

So I'm thinking, with 3 months of experience and a lot of home cooking behind me, about looking for a job that pays more than minimum wage in this field.
Professionnal cooks of /ck/, what am I in for ? Do you have any advice ?