> Sous-chefs are in charge of making sure all kitchen equipment is in working order. [...] Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties.
In the body of a document titled "Mise en Place Writing," I do believe the author meant exactly that chefs[1] are the ones making sure all forms of preparation are completed, even if it means working the prep station.
In fact, I'd go so far as to say I'm certain this particular author checked a resource like a list of culinary terms or restaurant terminology[2] during a "pre-writing" phase like "Research" before using those words at all.
[0]: https://en.wikipedia.org/wiki/Sous-chef
[1]: "A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation" emphasis added by me, https://en.wikipedia.org/wiki/Chef
[2] https://en.wikipedia.org/wiki/List_of_restaurant_terminology