If given free rein to change something at a previous job, I would insist that all employees be trained properly. At most of my jobs, I was trained like a monkey, to just do the job and not to strive for anything greater. There was no learning other than how to make one version of one singular recipe. I feel like this is an easy change to make, but most chefs don’t have the time or energy (understandably) to train their employees in this manner. However, when they also tell me that culinary school is unnecessary because you can learn it all on the job, I feel this is misrepresenting the facts. Not all cooks have the drive (or at least know where to begin) to learn everything they need on their own, even if they know what they want.
To check if the chefs are training their hires properly, I would ask the cooks to make me something of their own, to riff on an existing recipe at that restaurant or think of and execute a recipe for a component that would complement a current on-menu dish. I believe Michael Ruhlman was correct in that chefs need to know the appropriate ratios, not just one recipe. This is something I have struggled with in the industry because I learned it this year instead of three years ago when I started out.