different kitchens have different hierarchies. in very large institutional kitchens it may go something like this:

kitchen hand -> line cook -> chef de partie -> sous chef -> executive sous chef -> executive chef -> master chef -> F&B director

in a large restaurant there will be less layers. once you reach a sous chef you could branch out to different aspects such as menu planning, marketing, procurement, etc.

a sous chef/executive sous chef can earn around $7-11k and the top chef in the organisation (i.e. no other culinary report above you) can command $10-20k. when you get to this level chances are you are managing a few kitchens and not just one.

a chef's job can be rewarding but be prepared to put in long hours and shifts and weekend/public holidays.