Culinary Training Program Developer III

Working/Functional Title

Culinary Training Program Developer

Position Summary

 Culinary Services, a department within Student Life and Engagement, seeks an experienced Training Program Developer to analyze, design, facilitate and oversee the instructional development of staff training programs, seminars; workshops and related projects, specializing in training development and implementation. Evaluates training needs for all units within Culinary Services department including key jobs and roles to determine knowledge and skills necessary for high performance. Evaluates culinary processes and workflows. Develops, coordinates, and trains instructors on the use, development and evaluation of multimedia interactive instruction and/or other instructional programs. Consult with administrators, faculty, staff and others on instructional needs and projected educational programs and technologies, instructional programs, and tools to determine if they meet specification of instructional design theories and operate to accomplish optimal results. Creates and prepares on-boarding documentation, and articles for in-house and external publication.

•  Deliver hands-on training in basic and advanced culinary skills, including knife handling, kitchen equipment using, cleaning, and maintaining, cooking methods, and recipe execution.
• Facilitate onboarding sessions for new culinary staff, ensuring they understand kitchen expectations, food safety procedures, and food quality standards.
• Collaborate with chefs and supervisors to identify training needs based on performance gaps, service needs and departmental goals.
• Develop instructional materials such as SOPs, checklists, visual guides, and quick-reference tools.
• Support staff in completing online learning modules and compliance training (e.g., ServSafe).
• Conduct on-the-job coaching to reinforce skills and provide real-time feedback.
• Monitor and document training progress; maintain accurate training records.
• Stay current with food trends, kitchen equipment, and industry best practices.
• Model professional kitchen behavior and foster a respectful, inclusive learning environment.

Minimum Requirements

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Educational Systems Development, Instructional Technology Systems, Instructional Science, Culinary Arts, or a related field; Three to five years of related and progressively more responsible or expansive work experience in the design, development, and presentation of instructional programs using software or tools related to the educational programs being conducted. Experience in culinary base skills training including foundational techniques in food preparation, safety, and kitchen operations, particularly in contexts where instructional design supports culinary education or workforce development in the food service industry; or an equivalent combination of education and experience.

Desired Qualifications

• Minimum 3–5 years of experience in professional kitchens, preferably in high-volume or institutional settings.
• Previous experience in training or mentoring others in a kitchen environment.
• ServSafe Manager certification (or ability to obtain within 90 days).

Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Required Application Materials

Cover letter and resume

Work Hours

STANDARD 8-5

Website

HTTPS://JOBS.RHS.MSU.EDU/

Bidding eligibility ends July 1, 2025 at 11:55 P.M.