Training Instructor (Vocational Training Instructor - Culinary)

Bureau of Prisons / Federal Prison System; Greenville (IL); On-site; USD 52,000 - 76,000; Full time

Job summary

The Bureau of Prisons in Greenville, IL seeks corrections education professionals to teach and develop curriculum for inmate reentry and related programs. The role emphasizes practical instruction, program supervision, and creation of learning materials aligned with standardized curricula.

Candidates should have graduate-level education in education or a related field, plus demonstrated teaching experience in adult or correctional settings.

Qualifications

• Experience in developing curriculum and individualized learning plans.
• Experience in assisting in developing programs and providing instruction to learners in correctional or related settings.
• Experience following standardized curricula and lesson plans to meet learner needs.

Responsibilities

• Develop and review training materials, aids, and materials and evaluate results.
• Supervise or administer a training program in a correctional or similar environment.
• Deliver instructional activities and lesson plans for students pursuing a career pathway in culinary arts or related fields.

Skills

Teaching experience

Curriculum development

Instructional design

Education

Master's degree in Education or related field

Ph.D. or equivalent doctoral degree

Two years of graduate education leading to a degree

Job description

Corrections professionals who foster a humane and secure environment and ensure public safety by preparing individuals for successful reentry into our communities.

To be considered for the position, you must meet the following qualification requirements:

Basic Requirements:

Education:

Undergraduate and Graduate Education: Major study -- education or a subject area related to the position to be filled.

OR

Specialized Experience:

GL-09 and GS-11:

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:

GL-09:

A Master's or equivalent graduate degree OR two full years of progressively higher level graduate education leading to such a degree OR LL.B OR J.D., if related.

GS-11:

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:

GL-09 and GS-11:

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:

GL-09:

• Experience in developing curriculum and individualized learning plans for higher levels of learning.
• Experience in assisting in developing programs and providing instruction to students from significantly varying backgrounds in a correctional setting.
• Experience in following standardized curricula and lesson plans to meet the needs of students.

GS-11:

• 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:

GL-09 and GS-11: 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:

GL-09 and GS-11:

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.

GL-09:

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 two years of verifiable experience, held within the past four years, in the culinary arts or food service field, including working in 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 include hands-on application of culinary techniques and food preparation methods in a commercial, institutional, or production-based environment; safe operation of kitchen equipment; and adherence to applicable safety and sanitation regulations (e.g., food safety standards, Hazard Analysis Critical Control Point (HACCP) principles, or equivalent). Experience must demonstrate working knowledge and applied skills sufficient to independently perform and instruct others in culinary practices, supporting instruction leading to an industry recognized credential.

GS-11:

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 years of verifiable experience, held within the past five 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 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.