Sous is the French word for under, so as you can see you are second in command in the kitchen, you have worked hard to gain this position and will be given the same respect as a head chef, and are in charge when they are not there. You will have input into menus and be responsible for some financial areas of the kitchen, such as wage control.
To effectively manage your kitchen team, to design menus that supass expectations, be financially responsible, develop your team. You have worked very hard to run your own kitchen it is time to make your mark on the culinary road. Just remember that being at the top of your game is no reason to stop learning and trying new things.