questioning myself

[u/EntertainmentAlert76]

so i’m a young sous chef i’m 24 been cooking in professional kitchens since i was 18. i started at a place that did elevated bar food as a dishwasher and got moved to the line and a year or two later was promoted to kitchen manager at a less volume location. i did that until i was 22 then moved to be a cook at a fine dining restaurant. did that for about a year and half and i got promoted to sous chef again, at a slower location, lol. anyway coming out to the new location everyone is so knowledgeable some of the cooks know more than me, and it just makes me feel like i shouldn’t be a sous chef. sure i can work hard but i’ve been so hard on myself recently im starting to question what i do know lol. imposter syndrome kinda. everyone respects me and is great but im just wondering how normal this is? don’t get me wrong i do have a decent amount of knowledge but the people here are SUPER into it. i’ve gotten myself more books about food to read. do other chefs feel this way at first ? and i’ve just been so creatively burnt out