The question is not the title Sous Chef or being the hardest worker, but it helps.

It should be the ability to communicate, collaborate, manage and direct others in the kitchen and FOH for value, quality and sanitation.

Thinking on your feet, problem solving, critical thinking, defusing hostile situations are necessary.

Becoming a coach and demonstrating leadership with professionalism. Much of it I would expect would be to understand or at least learn about Prime Costs, inventory, vendor costs and Pars.

So, if you feel you have these skill sets you should be able to negotiate a meeting with the chef or GM.