Food Service Enhancement Instructor

Cayuse Holdings•Ft Carson, CO

23d•$27 - $27•Hybrid

About The Position

The Food Service Enhancement Instructor serves as a training specialist and instructor for Military Occupational Specialty (MOS) 92G Culinary Specialist courses for entry-level military students. Responsible for the analysis, design, and development of comprehensive instructional materials, including interactive media instruction, lesson plans, courseware, Programs of Instruction (POIs), individual student assessment plans, grading rubrics, and course management plans. Supports both initial entry and in-house refresher technical training for assigned training personnel. Plans, directs, and coordinates training in all POI subject areas, ensuring compliance with applicable policies, standards, and regulations. Oversees and implements operational changes to training activities as directed by leadership and maintains continual communication on progress, issues, and risk areas. This role will performs a wide range of administrative and technical duties associated with basic and advanced phases of MOS 92G training. Instructs complete courses covering basic, advanced, and applied theoretical principles and techniques of culinary processes. Provides operational support to training development personnel and is accountable for the accuracy, currency, and effectiveness of all training products and materials supporting MOS 92G instruction. Monitors training programs, evaluates instructional effectiveness, and assists staff and faculty with academic issues, remediation needs, and curriculum improvements. This position aligns with Cayuse’s core values of Innovation, Excellence, Collaboration, Adaptability, and Integrity by fostering technical solutions that meet customer needs, promoting teamwork, and prioritizing quality in deliverables.

Requirements

At least 2 years of formal culinary training or equivalent professional culinary work experience.
Knowledge of the Army Food Management Information System (AFMIS) or similar food service management systems.
Familiarity with Department of Defense or similar institutional data sources used to support logistical planning and Programs of Instruction (POIs).
Public Trust Clearance is required.
Must be able to pass a background check.
May require additional background checks as required by projects and/or clients at any time during employment.
Must possess problem-solving skills.
Exceptional communication skills, both oral and written
Ability to respond effectively to customers with a sense of urgency.
Proficient in Microsoft and Adobe toolsets, including Excel, Word, PowerPoint, Acrobat, etc.
Highly motivated with the ability to handle and manage multiple tasks at any one time.
Ability to forge new relationships, individual and teaming in nature.
Must be a Self-starter, that can work independently and as part of a team.

Nice To Haves

Prior experience as a Military Occupational Specialty (MOS) 92Y Unit Supply Specialist or equivalent logistics/supply role.
Completion of a formal instructor qualification course such as the Army Basic Instructor Course (ABIC) or equivalent.
Possession of Skill Qualification Identifier (SQI 8) or comparable instructor/trainer designation.

Responsibilities

Deliver MOS 92G culinary training in basic and advanced cooking and food preparation techniques, employing train-the-trainer principles to build instructional capability within the organization.
Oversee and execute pre-course meal and product preparation, as well as post-course clean-up and closeout activities.
Instruct students in meat fabrication, pastry preparation, nutrition, soups, sauces, and related culinary disciplines.
Provide training and preparation for ServSafe Food Handler certification or equivalent food safety qualifications.
Facilitate course material delivery, including lectures, demonstrations, practical exercises, and guided discussions.
Assist with the development, preparation, administration, and grading of practical exercises, evaluations, and final examinations.
Track and document the progress, performance, and attendance of a minimum of 20 students per course, maintaining accurate training records.
Conduct daily inventories of classroom, kitchen, and training equipment before and after class to ensure accountability and readiness.
Manage, requisition, and oversee purchasing of food and training supplies required for each course while adhering to budget and accountability requirements.
Other duties as assigned.