Are there different qualifications or responsibilities for an AM or PM sous chef? Does one usually carry more challenges than the other? What would you assume the typical daily schedule (arrival time and going home) be for a restaurant that is open 11-10pm? Im currently the only sous chef for the new concept i am working at, but they plan to hire another and run AM/PM schedules for the two. I would MUCH rather have AM but before i hint or try to ask the Chef for "dibs" i wanted to know the differences.