Ok so I am currently an Assistant Kitchen Manager at a sports bar but not really treated as one. I was told by the GM and AM that I need to get the thought of the title of AKM out of my head and just cook. Which we actually don't really cook but reaheat the burgers and chicken to order and cook the pasta in the microwave. I just applied for a Sous Chef position a week ago and have been offered the position, and have accepted. My question is what is your definition of a AKM vs a Sous Chef.