How much does a Food Services Director - Higher Ed. make in Denver, CO? The average Food Services Director - Higher Ed. salary in Denver, CO is $103,646 as of February 26, 2024, but the range typically falls between $85,137 and $124,117. Salary ranges can vary widely depending on many important factors, including education, certifications, additional skills, the number of years you have spent in your profession. With more online, real-time compensation data than any other website, Salary.com helps you determine your exact pay target. 

Food Services Director - Higher Ed. Salaries by Percentile
Percentile Salary Location Last Updated
10th Percentile Food Services Director - Higher Ed. Salary $68,285 Denver,CO February 26, 2024
25th Percentile Food Services Director - Higher Ed. Salary $85,137 Denver,CO February 26, 2024
50th Percentile Food Services Director - Higher Ed. Salary $103,646 Denver,CO February 26, 2024
75th Percentile Food Services Director - Higher Ed. Salary $124,117 Denver,CO February 26, 2024
90th Percentile Food Services Director - Higher Ed. Salary $142,754 Denver,CO February 26, 2024
25% $85,137 10% $68,285 90% $142,754 75% $124,117 $103,646 50%(Median) Didn’t find job title? Click
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Check out Food Services Director - Higher Ed. jobs in Denver, Colorado

Food Service Worker-$19-$20/hr

San Gorgonio Memorial Hospital - Banning, CA

Food Services Director - 2508

Guardian Management - Beaverton, OR

Hotel Food and Beverage Director

InnVentures Hotel Mgmt Co - Bellevue, WA

Director Of Food And Beverage

Grand Naniloa Hotel Hilo - a DoubleTree by Hilton - Hilo, HI

What skills does a Food Services Director - Higher Ed. need?

Each competency has five to ten behavioral assertions that can be observed, each with a corresponding performance level (from one to five) that is required for a particular job.

1.

Customer Service: Customer service is the provision of service to customers before, during and after a purchase. The perception of success of such interactions is dependent on employees "who can adjust themselves to the personality of the guest". Customer service concerns the priority an organization assigns to customer service relative to components such as product innovation and pricing. In this sense, an organization that values good customer service may spend more money in training employees than the average organization or may proactively interview customers for feedback. From the point of view of an overall sales process engineering effort, customer service plays an important role in an organization's ability to generate income and revenue. From that perspective, customer service should be included as part of an overall approach to systematic improvement. One good customer service experience can change the entire perception a customer holds towards the organization.

2.

Catering: Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.

3.

Infection control: Infection control is the discipline concerned with preventing nosocomial or healthcare-associated infection, a practical (rather than academic) sub-discipline of epidemiology. It is an essential, though often underrecognized and undersupported, part of the infrastructure of health care. Infection control and hospital epidemiology are akin to public health practice, practiced within the confines of a particular health-care delivery system rather than directed at society as a whole. Anti-infective agents include antibiotics, antibacterials, antifungals, antivirals and antiprotozoals. Infection control addresses factors related to the spread of infections within the healthcare setting (whether patient-to-patient, from patients to staff and from staff to patients, or among-staff), including prevention (via hand hygiene/hand washing, cleaning/disinfection/sterilization, vaccination, surveillance), monitoring/investigation of demonstrated or suspected spread of infection within a particular health-care setting (surveillance and outbreak investigation), and management (interruption of outbreaks). It is on this basis that the common title being adopted within health care is "infection prevention and control."

Customer Service 3.39%
Catering 1.59%
Infection control 0.86%
Others 94.16%

Job Description for Food Services Director - Higher Ed.

Food Services Director - Higher Ed. directs and oversees all aspects of institutional food service and resources. Develops and maintains food service policies for all dining halls. Being a Food Services Director - Higher Ed. manages work schedules to ensure appropriate staffing levels and is responsible for purchasing supplies. May also plan and coordinate special theme events. Additionally, Food Services Director - Higher Ed. typically requires a bachelor's degree. Typically reports to a senior institutional officer. The Food Services Director - Higher Ed. typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Food Services Director - Higher Ed. typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)... View full job description

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Job Openings for Food Services Director - Higher Ed. in Denver, CO
Those that have already made the climb...
Mary Lou Burke Afonso, Chief Operating Officer, North America Center Operations
Bright Horizons Family Solutions Inc. provides early education and childcare, back-up care, educational advisory, and other workplace solutions services for employers and families. The company operates through three segments: Full Service Center-Based Child Care, Back-Up Care, and Educational Advisory and Other Service... More
Fiscal Year Ended in 2022
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Food Services Director - Higher Ed. salary varies from city to city. Compared with national average salary of Food Services Director - Higher Ed., the highest Food Services Director - Higher Ed. salary is in San Francisco, CA, where the Food Services Director - Higher Ed. salary is 25.0% above. The lowest Food Services Director - Higher Ed. salary is in Miami, FL, where the Food Services Director - Higher Ed. salary is 2.9% lower than national average salary.

City, State Compared to national average
City, State San Francisco, CA Compared to national average
+ 25.0%
City, State Washington, DC Compared to national average
+ 11.3%
City, State Miami, FL Compared to national average
-2.9%
City, State Chicago, IL Compared to national average
+ 5.5%
City, State Boston, MA Compared to national average
+ 12.7%
City, State New York, NY Compared to national average
+ 17.5%
City, State Dallas, TX Compared to national average
-0.7%

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Understand the total compensation opportunity for a Food Services Director - Higher Ed., base salary plus other pay elements

Average Base Salary

Core compensation

 
 
 
85137
124117
103646

Average Total Cash Compensation

Includes base and annual incentives

 
 
 
85137
124117
103646
These charts show the average base salary (core compensation), as well as the average total cash compensation for the job of Food Services Director - Higher Ed. in Denver, CO. The base salary for Food Services Director - Higher Ed. ranges from $85,137 to $124,117 with the average base salary of $103,646. The total cash compensation, which includes base, and annual incentives, can vary anywhere from $85,137 to $124,117 with the average total cash compensation of $103,646.
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85137
124117

 

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About Denver, Colorado    Denver is in the center of the Front Range Urban Corridor, between the Rocky Mountains to the west and the High Plains to the east. Denver's topograph....More

Denver, Colorado  area prices were up 0.4% from a year ago    View the Cost of Living in Denver, Colorado

Food Services Director - Higher Ed. Salary in popular cities: Colorado SpringsAuroraFort Collins

Skills associated with Food Services Director - Higher Ed.: Menu Planning, Manage Staff Scheduling, Event Planning and Management, Food Safety Procedures ...More

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