Training Instructor (Vocational Training Instructor - Culinary

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., Serv Safe 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., Serv Safe 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…