I've done everything. Cashier, Waiter, FOH Manager, Kitchen Manager, GM, AM, Line Cook, Prep Cook... I've done everything.
The last five years were strictly management, with more of that in Kitchen than most everything else. So I ended my restaurant career as Kitchen Manager, my favorite position.
I'm no longer active. I had to find employment in other fields as the kitchen was not going to put my Kid through college. There were many reasons for this, and I may have been able to find a job that could, but I went with long term stability in the hotel industry as of almost 2 years ago.
I miss it sometimes. It's stressful and most of what I know, so I have a tendency to inflect artificial stress elsewhere in order to produce higher results from myself.
Never forget, Kitchen work, especially line work, which I love, is extremely stressful and most owners I know live modestly on modest means.