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
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources