Question: Am I in over my head accepting this position with very little training and no culinary school? If anyone who has been a sous chef could share some experiences I would greatly appreciate it.

Background Info: Hello, I recently got a job as a Sous Chef in a restaurant and it’s been about three weeks now. The head chef has told me he’s going to give me two months to see what I am capable of. I have been cooking since a really young age because it is what I am most passionate about. I also help my aunt with her restaurant and catering business whenever I am available (typically over the summer since I used to be a student). When I am with my aunt I typically wake up at 4:00am to assist with buying ingredients and stay until the restaurant closes at 5pm. I really feel that I get the full experience whenever I do that. When I work as a sous in the new restaurant I stay from 12-8pm or 12-10pm and at times it feels like I am watching the chef make everything while I prep guacamole or various sauces.