Entry Level Military Cook Jobs (NOW HIRING)

Overview

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.

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.

Qualifications

• 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.

Minimum Skills Required:

• 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.

Desired Qualifications:

• Prior experience as a MOS 92G Culinary Arts Specialist / Tactical Feeding Specialist.
• 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.

Reports to: Program Manager

Working Conditions

• Work performed primarily in a professional office, classroom, and training kitchen environment.
• Must be physically and mentally able to perform instructional and culinary duties for extended periods, including standing, bending, lifting light-to-moderate loads, and operating kitchen equipment as required.
• Ability to use a computer and other office productivity tools with sufficient speed to meet the demands of this position.
• Must be able to establish a productive and professional workspace.
• Must be able to sit for long periods of time looking at computer screen.
• May be asked to work a flexible schedule which may include holidays.
• May be asked to travel for business or professional development purposes.
• May be asked to work hours outside of normal business hours.

Other Duties: Please note this job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Cayuse is an Equal Opportunity Employer. All employment decisions are based on merit, qualifications, skills, and abilities. All qualified applicants will receive consideration for employment in accordance with any applicable federal, state, or local law.