Training Instructor (Vocational Training Instructor - Culinary)

01Basic Requirements

Education: Undergraduate and Graduate Education: Major study -- education or a subject area related to the position to be filled. OR Specialized Experience: Experience that demonstrated a practical knowledge of the subject area of the position and of the methods and techniques of instruction. Examples of qualifying specialized experience include: Teaching or instructing in an adult education program, secondary school, college, military installation, or industrial establishment in the appropriate field(s).

Supervising or administering a training program. Development or review of training/course materials, aids, devices, etc., and evaluation of training results. Work in the occupation or subject-matter field of the position to be filled that required training or instructing others on a regular basis.

AND In addition to meeting the Basic Requirements, applicants must have the following: Education: Ph.D. or equivalent doctoral degree OR three full years of progressively higher level graduate education leading to such a degree OR LL.M., if related. Undergraduate and Graduate Education: Major study - education or a subject area related to the position to be filled. OR Experience: You must have at least one year of specialized experience equivalent in difficulty and complexity to the next lower grade level.

To be creditable, this experience must have equipped the applicant with the particular qualifications to perform successfully the duties of the position, and demonstrated a practical knowledge of the subject area of the position, and of the methods and techniques of instruction. Some examples of this qualifying experience could be: Experience in teaching with full and primary responsibility for classroom instruction. Experience in supervising or administering a training program.

Work in the occupation or subject-matter field of the position to be filled that required training or instructing others on a regular basis. OR Combination of Education and Experience: A combination of education and experience. This experience must have equipped you with the qualifications to perform the major duties of this position as described above. AND Selective Placement Factor: Applicants applying for this position MUST also possess the following Selective Factor.

In the event that you do not possess the Selective Factor, you will be found ineligible for the position. Certification Requirements: a. The applicant must possess and maintain a valid industry-recognized culinary or food service credential (e.g., ServSafe Food Protection Manager Certification, American Culinary Federation (ACF) certification, National Restaurant Association certification, or equivalent). AND Work Experience: a.

Minimum of three (3) years of verifiable experience, held within the past five (5) years, in the culinary arts or food service field, including one or more of the following areas: commercial food preparation, institutional or large-scale food service operations, restaurant kitchen operations, food safety and sanitation, inventory and food storage management, or basic menu planning and food production.

Experience must demonstrate increasing levels of responsibility, including oversight of food preparation, kitchen operations, inventory control, food cost management, or supervision of staff. AND Teaching Experience: a.

Minimum of one (1) year of experience in developing and delivering instructional activities and lesson plans for students pursuing a career pathway in culinary arts or food service operations, incorporating competency-based training, food safety standards, and hands-on skills development aligned with workforce expectations.

NOTE: All applicants MUST clearly address the Selective Factor in their resume and, if applicable, upload any required documentation (i.e., licensure, certification, or transcripts) at the time you apply. If applicable, credit will be given for paid and unpaid experience. To receive proper credit, you must show the actual time (such as the number of hours worked per week) spent in activities. Your eligibility for consideration will be based on your responses to the questions in the application.

Serves as a training instructor in a vocational or occupational training program in the Education Department of a Federal Bureau of Prisons (BOP) correctional facility and may also serve as a program coordinator for other vocational/occupational training programs. Selects and/or develops curriculums which focus on the appropriate vocational training area. This position has direct responsibility for the delivery of classroom training for vocational and apprenticeship courses in the field/trade of Culinary.

Develops a curriculum design and record-keeping system to organize and track student progress through identified course work. Ensures the training program(s) are implemented and delivered in compliance with Bureau policies, Department of Labor, and Bureau of Apprenticeship and Training regulations, and the standards established by other certifying agencies and organizations.

Serve as apprenticeship program coordinator with responsibility for coordinating the various occupational training programs and classes, as well as responsibilities which include development, review and evaluation of the vocational trades program. Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution.

The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.