The average school foodservice director

Foodservice director most common title for school foodservice management.

We surveyed those individuals who are in charge of school foodservice operations and asked them to tell us about themselves. Foodservice management professionals in schools were significantly more likely than other segments to have the title of foodservice director/director of foodservice (69%). This segment’s manager’s chair is more often filled by a female than male.

Sex
68% are female
32% are male

Education
96% have a high school diploma
50% have an associate degree
33% have a bachelor’s degree
19% have a graduate degree
17% have a culinary degree
1% have none of the above

Race/Ethnicity
94% are Caucasian (non-Hispanic)
2% are African-American (non-Hispanic)
2% are Asian/Pacific Islanders
1% are Latino or Hispanic
1% are Native American

Age
2% are under 30
20% are between 30 and 44
64% are between 45 and 59
16% are 60 or older

Title
69% are a foodservice director/director of foodservice
11% are a foodservice supervisor/manager
11% are a director of food and nutrition services
4% are an assistant director
3% are a director of dining services/culinary services
1% are a chef/executive chef
1% are a dietary manager/certified dietary manager/director of dietary

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources