One of my duties as AKM is doing the schedule and while I'm trying to get everyone on a steady rotation I've been told by the KM that our labour costs are horrible so we have to cut hours. That is fine but I have some issues around that. I have to give full time hours to the KS who is a mega slacker while I have to cut hours for some cooks who are really good workers. The KS was appointed by the one owner who does not see much of what goes on in the kitchen and the owner who does is less than pleased and both the KM and I have said that he was not our first choice for someone to be in charge in our absence. (the KS is the kind of guy who likes to position himself so the owners see the little work he does and he is a good talker) The other thing with the KS is that he is also the opener so if I cut his shifts either the KM or I have to open so with him I am stuck between a rock and a hard place. (time to train some openers, I know...) So this is what I am working with.. 4 people Monday-Thursday (the one owner will be in the kitchen Thursdays as a floater and he is my extra if we get killed but I need to talk to him about that so I may have 5 in on Thurdsay), 5 Friday and 6 on Saturday and Sunday. That means that people in their downtime have to haul a** and get the prep list done and there is no room for slackers. I need the strongest people in on the weekends as that is our busiest time, and the weaker ones will be for the slower days. I think I have my bases covered but if you guys have any suggestions I'd love to hear them.. oh. and as for slackers including the KS.. what do you do with them?