Cafeteria Cook-Managers - 2026-2027

Cafeteria Cook-Managers - 2026-2027 Dracut Public Schools - 3.2 Dracut, MA Job Details Full-time $20 an hour 1 day ago Qualifications Nutrition Record keeping Food safety management Quality assurance within food and beverage industry Operations management Customer service Safety standards in production Cooking Processing cash transactions Production inventory management Mid-level Menu planning Sanitation procedures HACCP Production planning Plating Kitchen staff training Materials management in food and beverage Food ordering Crew management POS systems Production scheduling Production records Overseeing training Full Job Description The Dracut Public Schools Food Service Department is seeking two full-time Cafeteria Cook-Managers for the upcoming 2026-2027 school year. In addition to the above hourly rate of pay, Cook-Managers receive a stipend in the amount of $7,206 per year.

The Cook/Manager is responsible for overseeing daily kitchen operations within a school food service program. This role includes food preparation, staff supervision, compliance with nutrition, safety and cleanliness regulations, inventory management, and the delivery of high-quality meal service to students and staff.

Plan, prepare, and serve nutritious meals in accordance with USDA and school district guidelines Oversee daily kitchen operations, including food production schedules and service efficiency Supervise, train, and support kitchen staff; assign daily tasks and ensure accountability Maintain strict adherence to food safety, sanitation, and health regulations (HACCP) Manage inventory, order food and suppliesEnsure proper portioning, meal presentation, and quality standards Maintain accurate production records, temperature logs, and required documentation Collaborate with administration on menus, special dietary needs, and program improvements Provide excellent customer service to students, staff, and the school community Handle cash management and point-of-sale systems (if applicable) Follow directions from the Food Service Director/Assistant Director