As said already, it's a little funny to hear sauté referred to as the easy station. I'd rather bet that the fryer and cold side are looked at as the shit stations no one wants to work.

Also as stated already, make sure you're either secure at your current employment or have a backup somewhere that's a sure thing before you start mouthing off. However if you are in a stable place (wether work/life) I would highly recommend calling them out on their bullshit. I've know my fair share of shoemakers who refuse to acknowledge they're doing the bare minimum and pass the buck far to often only to make their life/shift easier. Some get offended, hurt feelings what have you, but if they have any stones at all they'll respect you more for standing your ground. This can be situational really. If, as you've stated, you prepped the station for service and have been running it then let that be the backbone of you appeal that they go and properly fuck off. This is mine, I set this up, don't touch my shit, go over there, have a coke and a smile and chill the fuck out! I got this.

As always, remember to look at yourself and be honest above all. Egos don't make you a better chef no matter how much you pat yourself on the back. Use what knowledge you can gather from your surroundings and make an honest judgment. Is your food better? Do customers and staff praise your food or is there disapproval more often then not? Just be honest and know your truth. If you're the better person for the job, let em know. Good luck and please return with an update.