Well in any serious restaurant, you start as a prep then move up to being a line cook. And yes being a line cook is slavery!!

Not everyone gets to be a chef (top dawg)
sous chef (second top dawg. the one who actually keeps the place from falling apart)

at 14 she has some time... Have her help out in the kitchen with the prep work. Learn good solid knife handling skill will go a long way and will give you a head start.