It will depend on the establishment/company you work for. If they truly cared about putting out a quality product, then those in charge, the managers and chefs would instill that into their employees. I've worked for larger companies that put out quality food by people who actually care, by those that might not of been classically trained but had great work ethic and attention to detail. I've also worked for large companies where the food was far from stellar, by staff who had no drive to work with quality ingredients, learn new techniques, or even rise through the ranks. You'll even run into this scenario at restaurants and smaller establishments. The 'perfect' kitchen to work in is quite elusive, but they do exist. Getting food out and fulfilling tickets in a timely matter is of course important, but so should the quality of the food and how it's presented. If this mentality is the minority in your kitchen and you truly care about food and cooking, then I would advise looking into other employment opportunities. I would also recommend moving this topic to the 'Professional Chefs' forum if possible, you'll probably get more responses from our peers working in industry kitchens.