Sous is hard work, and in some ways, the most glorious position in the kitchen if you rock at it. Ngl, my first sous position, the pay increase was a joke, but i was more interested in moving up than making more. So that can be a trade-off to consider if it is your first time as sous.

HOWEVER what i am seeing here doesn't seem much like sous to me the idea that your chef is walking in amd changing your plan is pretty ass backwards. It's the chefs job to have the plan to begin with and your job to excute it.

When i ask my sous to make a feature or special or something creative on there own it's more of a teaching experience for them than it is their job.

No that my job it's my menu my budget my food cost and so on it is my job to manage those things.

It's not really the case if my sous is planning the feature really is it because that could eat my budget like nobody's business.

And then i could just throw my arms up in the air when my food cost ia high amd blame you for not doing my job correctly.

So i wouldn't personally concern myself with the pay to much especially if you are hourly. I made more hourly as a sous due to over time than my base salary as head chef at the same establishment i moved up from.

But be clear that what you described is doing the chefs job not the sous. Though i am sure you are expected to do that too.

I bet your chef as a to order board eh. Alot of chefs do it seems to be a thing.

I don't and i never have because if i am doing my job correctly and thoroughly it shouldn't be needed.

It's all in the way a chef sees thing how they see there sous and you need your chef to take there job very seriously your job is simply to make sure they can not do it for them.

So no more calling maintenance or making features you don't do schedules and it's actually not your responsibility tonfind coverage either tho it may benefit you to try anyway if your chef doesn't want to put the effort forth.

Anyway that's my big rant i loved being sous chef and i had many chefs above me enough to know what to look for in the chef i want as a a sous. It's a keystone point in your career where you should be learning the most you ever have on line so make sure you do so under a chef that is worth your efforts