In my experience, dish tends to stay just dish.

Take the casual cook role, that's what I did. Use your time to study and make mistakes in a low pressure environment.

Recognize that your coworkers may not have your skills or standards and that's OK.

Go to thrift stores and buy cookbooks and study them. I'm not talking like Betty Crocker or whatever but like CIA, Pepin, Child, Keller, Chang, Pierre-White, or Adria.

Google Beard-winning restaurants in your city and visit all of them. You don't have to buy much. Maybe an app or a drink. Just try to see what makes them special.

Talk with chefs about their story and inspiration.

Learn piquito Español de cocina.

Don't be too hard on yourself or others. Just be attentive and learn from your mistakes. When you're ready go ahead and jump into a bigger role that suits your skills.