The average college foodservice director

Males dominant university foodservice management.

We surveyed those individuals who are in charge of college foodservice operations and asked them to tell us about themselves. Colleges were the least likely segment to have a management role occupied by someone 60 years or older. Colleges are also the most likely segment to have a male in the director’s chair.

Sex
66% are male
34% are female

Education
97% have a high school diploma
61% have an associate degree
30% have a bachelor’s degree
20% have a culinary degree
16% have a graduate degree
2% have some other degree
1% have none of the above

Race/Ethnicity
92% are Caucasian (non-Hispanic)
4% are African-American (non-Hispanic)
3% are Asian/Pacific Islanders
1% are Latino or Hispanic

Age
5% are under 30
21% are between 30 and 44
64% are between 45 and 59
10% are 60 or older

Title
38% are a foodservice director/director of foodservice
21% are a foodservice supervisor/manager
15% are a chef/executive chef
13% are an assistant director
7% are an associate foodservice director
5% are a director of dining services/culinary services
1% are a dietary manager/certified dietary manager/director of dietary

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

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