Training Instructor (Vocational Training Instructor - Culinary)

US Bureau of Prisons/Federal Prison System; Greenville (IL); On-site; USD 52,000 - 82,000; Full time

Job summary

US Bureau of Prisons/Federal Prison System seeks qualified educators to develop and deliver culinary instruction within a correctional setting. Candidates should have experience creating curricula and individualized learning plans for adult learners and support program effectiveness through assessment and adaptation.

The role emphasizes teaching in a secure environment, meeting federal education standards, and ensuring hands-on food preparation techniques align with safety regulations.

Qualifications

• 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 diverse backgrounds in a correctional setting.
• Experience in following standardized curricula and lesson plans to meet learners' needs.
• Hands-on application of culinary techniques in commercial/ institutional settings; knowledge of food safety and sanitation.

Skills

Curriculum development

Instructional leadership

Adult education

Training program management

Education

Master's degree or equivalent

Ph.D. or doctoral degree

Undergraduate/Graduate Education in education or related

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 (2) years of verifiable experience, held within the past four (4) 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 (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.**