I guess the question is, " What KIND of Sous Chef do you want to be? " If you're only after the title, it's like love and war:--anything goes. Like boosehound says, any eejit can be one, you just need a poofy white hat and the title...
If you want to EARN the title, have staff ask you the questions instead of the Chef, then you need to realize and live by two things.
As a Supervisor (Sous) you have to know just as much or more about cooking than the people you supervise, or you can't teach them anything. Like boosehound said, he would show up the eejit Sous when ever he could, earning the Sous no respect. But also if your staff screw up, you have to know that they're screwing up, preferably in time to correct the mistake. This means your cooking knowledge, (the 14 cooking methods), originizational skills, communication skills, how you move about in the kitchen skills, and general attitude have to be on par or higher than your staff. If you don't, you have a mess: a blind leading the blind scenerio.
Cooking and management are skills. They have to be developed, no one's born with them. Developing the skills will take time. The more energy and creativeness you put into learning and using them, the less time it takes. How much time? Now, for instance in Europe a cook's apprenticeship is typically 3 years, his/her first and and probably 2, and 3rd jobs will still be as a cook, so maybe 2 or three years after the apprencticeship.
You can always go the easy route, take a 1 yr or even 3 mth course, and demand a Sous or higher position upon graduating without ever having worked in a professional kitchen beforehand. There are people and gullible employers like that, but no Chef or owner who's serious about his trade will hire anyone like that, and these are the people you want to work for. The people who get the job and postion that way won't learn anything, and are basically an eejit in a poofy white hat, muddying up the reputation of a Sous and Chef title.