so here's the skinny--
I've been cooking on and off for about 15 years, was out of the kitchen for five, but working as a server at the best restaurant I'd ever worked. A line position came open, and I jumped at it. I struggled, having not honed my knives or skills for five years or better, but rocked it out in the end.
Recently, I was promoted to Sous. I was just hitting my stride on the line, now I have twice as much responsibility and double the hours. I have never been the most productive or strongest line cook in the kitchen, but I have other skills that lend themselves to leadership.
My dilemma is this: I find myself struggling when I DO work a station. I am not working clean, I am easily overwhelmed, and constantly need help. I am afraid of losing the trust and respect of my chef and my peers, in addition to being exhausted.
How can i keep myself from becoming overwhelmed, stay focused, and not lose my job?