Chief Dietitian

681.076 kr. (DKK)/yr

327,44 kr. (DKK)/hr

39.162 kr. (DKK)/yr

The average chief dietitian gross salary in Esbjerg, Denmark is 681.076 kr. or an equivalent hourly rate of 327 kr.. This is 5% lower (-35.532 kr.) than the average chief dietitian salary in Denmark. In addition, they earn an average bonus of 39.162 kr.. Salary estimates based on salary survey data collected directly from employers and anonymous employees in Esbjerg, Denmark. An entry level chief dietitian (1-3 years of experience) earns an average salary of 477.664 kr.. On the other end, a senior level chief dietitian (8+ years of experience) earns an average salary of 844.566 kr..

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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752.553 kr. (DKK)

10 %

Based on our compensation data, the estimated salary potential for Chief Dietitian will increase 10 % over 5 years.

Education data not available for this job

Esbjerg, Denmark

The cost of living in Esbjerg, Denmark is 3% less than the average cost of living in Denmark. Cost of living is calculated based on accumulating the cost of food, transportation, health services, rent, utilities, taxes, and miscellaneous.

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Esbjerg (Danish: [ˈesˌpjɛɐ̯ˀ] , West Jutish dialect: [ˈɛspʲæa̯]) is a seaport city and seat of Esbjerg Municipality on the west coast of the Jutland peninsula in southwest Denmark. By road, it is 71 kilometres (44 mi) west of Kolding and 164 kilometres (102 mi) southwest of Aarhus. With an urban population of 71,921 (1 January 2023) it is the fifth-largest city in Denmark, and the largest in West Jutland. Before a decision was made to establish a harbour (now the second largest in Denmark) at Esbjerg...

Sourced from Wikipedia
Directs activities of institution department providing quality food service and nutritional care. Administers, plans, and oversees activities of department providing quality food service. Establishes policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. Read More

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ERI’s compensation data are based on salary surveys conducted and researched by ERI. Cost of labor data in the Assessor Series are based on actual housing sales data from commercially available sources, plus rental rates, gasoline prices, consumables, medical care premium costs, property taxes, effective income tax rates, etc.

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