If that was directed at me, ChefRoss, I did say AKM, not KM. My experience mirrors taht of Grande; I've seen the terms KM and Chef as well as AKM/Sous Chef used pretty interchangeably. Higher end places usually adopt the brigade terms but IMO the name isn't a huge issue.
"Right To Work" is the same kind of euphemism as "Patriot Act"; it mostly protects the rights of an employer to terminate anyone they want. In the US there are a few basic federal labor laws but mostly they're about safety, etc. In much of the US employees are considered "at will" meaning they can quit anytime they want for any or no reason or be fired the same. Even so there are some things that 'technically' you can't fire someone for; generally something like being a...
Things are very different in the States, foodpump. Where I live you can fire someone for any or no reason. You don't like their tie, it's Wednesday, etc. Only stuff like racism is exempted but hard to prove.
At any rate, I'm saying as a last resort. Insubordination is cause everywhere I have worked.
I think we sometimes obsess too much over job titles. A Sous and an AKM are the same thing IMO. It's traditional for nicer places to pay lip service to the French brigade system but who follows it completely today? I suppose in general terms I would agree that a Sous would perhaps be expected to have a little higher level of culinary knowledge while an AKM could possibly be more of a manager, but that is just a generalization.
I'm glad you're on the mend! I suppose it depends a bit on the nature of the health issues but there are workarounds for most things. A good buddy of mine had some severe, life-threatening stuff hit him and he managed to ease back into the kitchen. Just don't overdo it!