The demand for top talent has never been greater and organizations today, regardless of industry or location, seek experienced, credible leaders with the vision and skills to design winning strategies and motivate others. If you are such an individual and are seeking new opportunities, JDRQUEST is at your service.

We believe that candidates are clients too, and we treat you as such.  Our goal is always to bring parties together for the mutual benefit of all.

Please register your information with us. Our objective is to have just the basic information about you so that we can contact you privately and confidentially when we are engaged in a project that is a close match for your professional skills and experience. We will not share this information with anyone until we have been in touch with you and mutual interest has been established.

Current Positions

 

Executive Retail Chef II, Princeton University – Princeton, New Jersey.
The Executive Retail Chef II position requires an experienced individual who is a natural leader with a strong administrative and culinary background and the ability to lead, inspire, and develop a strong kitchen team.  The Executive Retail Chef II will provide proactive leadership, overall direction, and operational management to the Retail food service department.  The Executive Retail Chef II will work closely with the Associate Director of Retail Operations and leadership team in planning, implementing, and supporting new food concepts and programs within all Retail operations while maintaining composure through fast-paced and demanding operations and events.  The position will be responsible for the research, testing, development, documenting, training, monitoring, evaluating, and implementing necessary adjustments to innovative new dishes, concepts, and/or food programs.  This position will play a key role in new facility design and roll out, menu creation, food cost, and establishing and maintaining culinary standards as they relate to plate design and managing the operations within budget.  The perfect candidate is creative and passionate about their craft, and ensures fulfillment of our commitment to provide students, faculty, and staff with excellence in quality and customer service.
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Principal Duties and Responsibilities:
Culinary (50%)
· Oversees all aspects of planning and managing menus for all Retail units. Responsible for food purchasing, production and presentation, while providing continual positive leadership to motivate and engage the team
· Must maintain quality control on all Food and Beverage menu items and pricing, ensuring the highest level of guest satisfaction.  This includes assisting in curation, ordering, and inventory in all areas as applicable, or overseeing any delegation of ordering processes
· Supports and takes a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up and coming food and beverage trends
· Ability to create globally inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions
· Listens to customer suggestions and evaluates customer preferences, making menu adjustments as necessary
· Initiates and develops new recipe concepts incorporating department culinary principles and by conducting research on global cooking trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community
· Maintains department standards for accuracy of recipes
· Tests new products as they come on the market to determine feasibility of service and evaluates new recipes
· Responsible for creative vision of F&B as a department, working alongside of Design and Marketing as needed in an effort to advance the outlets
· Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change
· Works in collaboration with students, faculty, and culinary staff to plan menus and develop activity-based concepts to build community
· Ability to develop, nurture, and foster client relationships
· Ability to restructure menu concepts to reflect market shifts and maintain food cost
· Completes inventory and recommend products to be ordered
· Attend and contribute to the Campus Dining Culinary Council Meetings

Team Management (20%)
· Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent
· Provides guidance and feedback to culinary staff.  Supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to University policies and procedures.  Administers performance appraisals, counsels and disciplines employees as required
· Trains staff on the use of kitchen equipment; takes lead within unit to train on advanced cooking and display techniques and concepts
· Oversees training, coaching, and development of culinary personnel and Retail Food Service Workers
· Provides continual positive leadership to motivate and engage the team
· Responsible for the hiring process of production associates, proper onboarding, training, and performance appraisals
· Ensures efficient and effective staffing levels.  Provides guidance and feedback to culinary staff
· Oversee the training for the opening of all new programs and concepts in all Retail dining operations
· Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
· Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance

Food & Work Place Safety (25%)
· Maintains high level of food safety and sanitation standards.  Provides training to include safe and proper equipment handling and supervision to all staff for these standards.  Maintains quality/clean facilities through regular inspections of dining facilities
· Ensures compliance with all state, local, and university food safety, work place safety, and HACCP policies and procedures.  Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs
· Assists students and guests with food allergies and special needs

Other (5%)
· Monitors systems for controlling costs
· Develop budgets in tandem with the Finance Team, ensuring the operations are able to meet or exceed them in both topline and bottom line performance
· Supports and takes a leadership position in the department’s sustainability and wellness initiatives
· Work with other departments to enhance and support Campus relationships, community building and programing by providing the highest quality of service
· Supports Campus Dining events as needed

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:
· Culinary Arts Degree from an accredited institution or equivalent technical experience
· A minimum of 4-6 years’ of progressive food service production management experience in a Retail program
· Previous multi-unit retail experience preferred
· Knowledge of the health department’s rules and regulations including HACCP and ServSafe
· Ability to lead and develop a Management team and culinary employees
· Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines
· The candidate will require a keen eye for detail, being highly organized, and having exceptional people-management skills
· Knowledge of culinary techniques: hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet presentations
· The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently
· Excellent interpersonal and communication skills with the ability to interact with a diverse population
· Basic knowledge of computerized food production systems
· Knowledge and experience with the use and maintenance requirements of kitchen equipment including but not limited to ovens, mixers, slicers, smokers, grills, and kettles
· Knowledge and experience writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls
· Required to work nights and weekends
· Basic proficiency in Word, Excel, and Outlook, and food ordering systems
· Valid Driver’s License
· Essential Personnel, https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/

Physical Requirements:
· Stand or walk up to 2 hours at one time for a total of 6-8 hours per day
· Sit for no more than 2 hours during an 8 hour day
· Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
· Lift or carry up to 50 pounds occasionally (less than 33% of the workday)
· Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday)
· Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday)
· Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day)
· Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height
· Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.)
· Possess physical agility, full range of motion, and ability to maintain balance

PREFERRED KNOWLEDGE, SKILLS & EXPERIENCE:
· Experience with Food Pro
· Knowledge of Local, State, and Federal Nutritional guidelines
· In addition to French, Italian, and American, experience with Latin, Asian, and other inspired cuisines

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Associate Director of Retail Operations, Princeton University – Princeton, New Jersey.
The Associate Director of Retail Operations requires an experienced and passionate leader with a strong understanding of food & beverage operational controls, budgeting, payroll, and forecasting. The Associate Director of Retail will manage and have oversight of Campus Dining Retail Operations. Responsibilities will include oversight of Frist Campus Dining Center, Campus Cafes, Athletic Concessions, all catering within Frist Campus Dining, and the Frist Campus Center Culinary Team. The candidate will require a keen eye for detail, be highly organized, and have exceptional people-management skills, with a proven ability to lead and develop a management team and employees. The Associate Director of Retail Operations successfully leads, develops, and motivates team members, commands a positive presence in all venues, and understands the expectations of contributing to the retention of guests, team members, and maximizing profitability.
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Managing all Retail Operations (40%)
· Develop and collaborate with the Executive Retail Chef II and culinary retail leaders the menus and concepts located within the Frist Campus Center dining operation and all retail satellites, athletic concessions, food truck, and Paper Tiger Catering
· Review concepts and menu design and make recommendations for modifications based on campus and industry trends in all Retail operations
· Monitor financial performance of all retail operations and make recommendations on pricing for all menus and retail products
· Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue, and ensure a competitive position in the market
· Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change
· Recruit and select talented leaders and team members who will enhance the Campus Dining culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands
· Utilize interpersonal and communication skills to lead, influence, and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example

Team Management (30%)
· Oversee the hiring and scheduling for all positions in all Retail operations
· Work effectively and collaboratively with team members and the union leadership to ensure effective delivery of services to the campus community
· Develop training programs for front line associates in retail operations during break periods
· Identify the developmental needs of managers and union employees to provide opportunities for growth and development to maximize talent
· Oversee the development and discipline for all team members in Retail operations
· Holds team accountable to steps of service to deliver great guest service
· Ensures team members have the tools necessary to complete their jobs
· Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes
· Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance
· Establish and maintain open, collaborative relationships, and ensure direct reports do the same
· Ensure regular, ongoing communication occurs (e.g. daily meetings, divisional/departmental meetings)
· Build and maintain an organizational culture that maximizes employee engagement and attracts top talent
· Ensure proper controls are in place and policies are established and followed by all team members

Food & Work Place Safety (25%)
· Maintains a high level of food safety and sanitation standards. Provides training (to include safe and proper equipment handling) and supervision to all staff for these standards. Maintains quality facilities through regular inspections of dining facilities
· Ensures compliance with all state, local, and university food safety, workplace safety, and HACCP policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs
· Assists guests with food allergies and special needs

Other (5%)
· Monitors systems for controlling costs
· Supports and takes leadership in the department’s sustainability and wellness initiatives
· Supports Campus Dining events as needed
· Collaborates with colleagues in Campus Venue Services on day-to-day operations and large scale events
· Provide, develop, train, and maintain a professional workforce

ESSENTIAL QUALIFICATIONS:
Minimum Required Knowledge, Skills & Experience:
· Minimum qualifications include a bachelor’s degree in hospitality, food science or other related field, or a culinary degree.
· Minimum of 8-10 years in progressive leadership/management roles in the food service industry is required.
· The ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
· Excellent interpersonal and communication skills with the ability to interact with a diverse population.
· Strong organizational and problem-solving skills, attention to detail, and the ability to meet firm production deadlines.
· Basic knowledge of computerized food production systems.
· Knowledge and experience with the use and maintenance requirements of kitchen equipment.
· Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.
· Ability to develop and implement training programs for employees to promote quality services.
· Knowledge and experience with writing budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
· Based on business needs and the Athletics home game calendar of events, ability to work a flexible schedule, AM, PM, weekends, and/or holidays.
· Basic proficiency in Word, Excel, Outlook, and food ordering systems.
· Valid Driver’s License.
· Essential Personnel, https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/

Physical Requirements:
· Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
· Sit for no more than 2 hours during an 8 hour day;
· Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
· Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
· Push or pull using forces up to 50 pounds occasionally (less than 33% of the workday);
· Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 – 66% of the workday);
· Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the workday);
· Lift up to 30 pounds in a range of motions from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;
· Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc.);
· Possess physical agility, full range of motion, and ability to maintain balance.

PREFERRED QUALIFICATIONS:
· Experience with FoodPro.
· Knowledge of Local, State, and Federal Nutritional guidelines.
· Experience working in a unionized environment.
· Knowledge and ability to learn health department’s rules and regulations including HACCP and ServSafe.
· Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet presentations

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Director of Operational Excellence/Director of Operations, Princeton University – Princeton, New Jersey.
The Director of Operational Excellence/Director of Operations is a member of the senior management team providing leadership, expertise, and oversight of the food-service equipment and dining facilities within Campus Dining. This position will lead to the development of capital and operational project delivery for Campus Dining by designing and managing efficient, effective, and collaborative processes to align internal and external project participants. He/she will provide data and strategic direction to senior administration related to financial reporting and budget projections, capital investment, and resource allocations, return on investment, procurement and request for proposal (RFP) information and investments in technology. Reporting directly to the AVP Campus Dining, the Director will work collaboratively with residential, retail and catering senior management, the Executive Director of Finance and Technology Administration, the Vice Provost for Space Planning and staff in various offices throughout the University including Facilities, the Office of Capital Projects, Environmental Health & Safety, Risk Management, University Services IT and the Office of Information Technology.
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Princeton University Campus Dining seeks an accomplished and collaborative leader for the position of Director of Operational Excellence/Director of Operations. Reporting to the Assistant Vice President of Campus Dining, the Director of Operational Excellence/Director of Operations will be responsible for managing capital projects, as the client, and work collaboratively with the facilities department from inception and design phases through commissioning and closeout period. This position will establish a strategic and integrated approach in the implementation of the Campus Vision for the Future of Dining.

Responsibilities include direct oversight of all capital projects, quality assurance standards, procurement, finance, technology, waste management, and business process life cycle. The position will oversee Campus Dining’s finance and procurement teams, comprised of approximately 8 staff members. These teams are responsible for optimizing Campus Dining’s resource allocation through effective and efficient purchasing of goods and services and accurate budgeting, financial transacting, reporting and monitoring.

PRINCIPLE DUTIES AND RESPONSIBILITIES:
Capital and Operations Projects: 25%Quality Assurance Standards and Processes: 20%
· Collaborate with the Office of Finance and Treasury and facilities to develop an equipment inventory list and ensure maintenance of all departmental assets at each operating location.
· Determine life cycles and standard processes to identify equipment needs, evaluate repair versus replacement/renovations and cost proposals for funding plans.
· Oversee all repairs, renovations, and replacements of capital equipment.
· Ensure compliance with all state, local, and university food safety, work place safety, fleet safety, and HACCP policies and procedures. Ensure a safe work environment through addressing safety concerns to eliminate hazards; investigate and report incidents by enforcing safety work rules and procedures.
· In collaboration with campus partners, ensure that standards are established for a safe work environment, through effective and consistent training, management and enforcement of safe work practices. Along with the Director of Residential Dining and the Director of Retail & Catering Operations, resolve safety issues and investigate all accidents.
· Ensure all regulatory inspections and repairs (approximately 200 work orders monthly) are completed at prescribed schedules and fully documented.
· Chair the Quality Assurance and Quality Control (QA/QC) Committee working along with the Director of Residential Dining and the Director of Retail & Catering Operations.
· Conduct investigations and resolve safety issues in partnership with campus colleagues and Campus Dining staff.
· Develop facilities management safety and sanitation strategy and implement change as needed. Partner with Director of Residential Dining and the Director of Retail & Catering Operations to ensure all Campus Dining venues adhere to safety standards by developing a schedule and conducting regular inspections of all dining facilities.
· Ensure continuity of established quality assurance schedules, preventative maintenance, and maintenance proposals that support the long-term goals of Campus Dining.
· Conduct field operations assessment with a hands-on approach, ensuring compliance and monitoring standard operating procedures.
· Set standards for sustainable food service operations in terms of equipment, energy, water use, and waste management.

Finance and Technology: 20%
· Provide leadership and oversight for Campus Dining’s financial management. Ensure direction is strategic in nature and aligns with University Services and Campus Dining core values and guiding principles.
· Ensure that Campus Dining operates in an environment with adequate internal controls.
· Provide direction to the finance management team in the development of Campus Dining’s annual operating budget, all budgets for capital investments and all proforma analysis.
· Develop and implement processes to ensure that senior management is informed on a regular basis of the units’ approved projects.
· Advise senior management, regarding budget performance (both operating and capital budget), make recommendations and propose solutions to related issues.
· Actively participate in the University Services data analytics initiative, providing information and insight into data, its location and the visualizations.
· Ensure that all technology systems support the operational needs of Campus Dining.
· Working closely with Director of Residential, Director of Retail and Catering, and the Director of University Services IT, identify and propose innovative ideas related to technological solutions, upgrades or changes. Evaluate alternatives, develop proposals and plan for the change. Facilitate implementation of a planned technological solution.
· In collaboration with University Services IT and the Office of Information Technology ensure that all systems are adequately maintained, and upgrades performed, as needed.
· Supervise Campus Dining’s finance and procurement teams.
· Administer annual performance appraisals; counsel and mentor employees as required. Recommend annual merit increase as appropriate.
· Provide staff with training opportunities.

Procurement: 20%
· Provide leadership and oversight for Campus Dining’s procurement in alignment with Campus Vision for the future of dining.
· Oversee compliance with vendor management, contract management, and risk mitigation related to contracts. Ensure compliance with University procurement policies.
· Provides direction on the RFP process.
· Assist in negotiations for significant Campus Dining contracts.
· Supervise Campus Dining’s finance and procurement teams.
· Administer annual performance appraisals; counsel and mentor employees as required. Recommend annual merit increase as appropriate.
· Provide staff with training opportunities.

Emergency Preparedness: 10%
· Leads emergency preparedness efforts on behalf of Campus Dining. Campus Dining provides essential services to students, faculty, staff, and the Princeton community during emergencies.
· Ensures Continuity of Operations Plan (COOP) are up to date as needed (at least annually) and kept current in the database.
· Ensure University protocols, policies, and procedures are followed during emergencies.

Other Duties: 5%
· Participate in department initiatives and projects that are aligned with the Campus Vision for the Future of Dining.
· Member of the Princeton Sustainability Committee.
· Work to meet the Campus Vision for the Future of Dining and its core values and guiding principles with enthusiasm and a spirit of cooperation.
· Other duties, as assigned

CORE COMPETENCIES
· Integrity and Trust
· Creativity (Innovation Management)
· Managing Diversity
· Motivating Others (Building Effective Teams)
· Conflict Management (Composure)
· Business Acumen
· Customer Focus
· Influence without formal authority

ESSENTIAL QUALIFICATIONS:
· Bachelor degree required
· Undergraduate degree in engineering, planning, environmental science, bachelor’s in food management, or related field.
· Minimum of 10 years’ experience including planning and design management and implementation of capital programs.
· Knowledge of health department’s rules and regulations including HACCP, OSHA, ServSafe, and other federal, state, and local laws/codes.
· Experience in consumer goods, food service operations, or multi-restaurant management.
· Proven ability to lead projects
· Knowledge of the maintenance requirements of the equipment.
· Ability to develop and implement training programs for employees to promote quality assurance.
· Knowledge and experience with capital planning, developing budgets, analyzing financial information, and strategic planning.
· Ability to work independently with a high level of accuracy, manage multiple priorities, and delegate tasks efficiently.
· Strong organizational and problem-solving skills, attention to detail, and the ability to work in a timely manner, meet deadlines and act decisively.
· Must be a self-starter who demonstrates initiative and a drive for results.
· Demonstrated ability to be effective at listening, understanding, and clarifying concerns and issues raised by various constituents and to work effectively with others.
· Excellent interpersonal and relationship-building skills including sensitivity to the wants, needs, and concerns of all constituents and the ability to interact with a diverse population.
· Diplomacy and negotiating ability necessary for successful resolution of issues.
· Strong technology skills and proficiency with personal computers, business applications, project management, and Microsoft Office software.
· Strong written and oral communication skills, including the ability to present complex information in a useful and understandable fashion to diverse audiences.
· Flexibility with scheduling. Based on business needs, the ability to work a flexible schedule, AM, PM, weekends, and/or holidays.
· Ability to work with and advise senior management.
· Demonstrated commitment to diversity and inclusion and a track record of creating diverse, inclusive, and a welcoming professional working environment.
· Must be able to function in an essential personnel role, which may include an extended on-campus presence during local, regional, or national emergencies. (https://www.princeton.edu/hr/policies/conditions/5.0/5.0.4/)
· Valid Driver’s License.

PREFERRED QUALIFICATIONS:
· Bachelors in Engineering
· Food management with hospitality industry experience
· Knowledge of Energy Star kitchen equipment.
· Knowledge of technology-based solutions to effectively manage multimillion-dollar assets.
· Experience within higher education.
· ServSafe Certification.
· Experience working in a unionized environment.
· Knowledge of new and emerging technologies in the areas of sustainability, environmental safety, food systems, and climate change.
Knowledge of procurement best practices

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Director of Catering, Campus Dining, Vanderbilt University – Nashville, Tennessee.
As a key member of the Campus Dining Team, Director of Catering assumes a strategic role in the overall planning and management of Campus Dining’s Catering Department. The Director of Catering provides Catering with expertise in event and hospitality management, customer management, culinary trends, and overall program development. Reporting directly to the Executive Director Dining Services, the Director of Catering will oversee the event planning responsibilities of the department and work alongside the culinary and operations teams to build internal relationships and knowledge.
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The Director of Catering will be responsible for the daily interaction with customers and all of their catering needs (creating event sheets, menu proposal writing, vendor management, invoicing/ payments and event follow-up, and relationship building). This position manages the overall customer event planning process, ensuring all changes are communicated accurately and timely to the Catering and Events team. This position leads the department and staff by example, with respect and an orientation of servant-leadership. This includes the development of a customer-centered department where excellence is the standard and teamwork is enhanced.

The Director is responsible for assisting with the execution of daily catered events as needed, including but not limited to; Chancellor receptions, private high-level receptions, seated dinners, buffet lunches and dinners, continental breakfasts, breakfast buffets, and coffee breaks.

About the Catering Department:
Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Campus Dining, we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer.

Key Functions and Expected Performance:
· Ensure new customer relationships are being cultivated and relationships with current customers are maintained (develop client base, follow-up on leads, meet with customers face to face, perform a walkthrough of event space
· Create proposals, event orders for events and coordinate events – working closely with the Catering and Events team to monitor event schedule; maintain event changes and ensure event order details and calendar appointments and changes are communicated to the entire catering team.
· Work with vendors to place orders for lighting, linens and décor for events.
· Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction before and during their event.
· Researches catering/food trends and recommends strategies to promote continued change, growth or expansion of Vanderbilt Catering.
· Maintains appropriate documentation of events to ensure compliance with Vanderbilt Catering policies and procedures.
· Manages group or interpersonal conflict situations and escalates issues when appropriate.

Customer Relations Management:
· Be present during normal business hours and after hour events as necessary (including high level events and peak times).
· Create awareness of group dining in all internal campus dining departments, communicating information in a timely manner to facilitate efficient purchasing, scheduling and staffing.
· Resolve problems and answer customer/vendor inquiries concerning event activities.
· Work closely with Catering Director to implement customer survey feedback program.

Financial Management:
· Provide weekly updates on events confirmed during the week and lead weekly catering meetings to review event orders.
· Create and maintain invoices, event files, billing/accounting files and department card purchases
· Invoice both internal and external customers for events

Caterease and Oracle Management:
· Build and maintain the Caterease data with regards to customers, locations, vendors, staffing and any other aspect related to events management
· Work with Business Services to ensure billing in Oracle is accurate and matches Caterease data

Departmental Support:
· Continuously meet with Catering team members to review event details.
· Work closely with Catering Operations Manager to outline workload and continuously review event orders.
· Coordinate events for campus dining and unit specific special events.
· Communicate ideas, suggestions and inquiries to Director of Catering
· Plan and schedule work priorities in accordance with departmental goals, objectives and deadlines
· Attend all scheduled meetings and continuously work to build cross-departmental relationships

Supervisory Relationships:
This position reports administratively and functionally to the Executive Director Dining Services. This position works in a team driven environment and manages a Catering and Events Manager.

Education and Certifications:
· Bachelor’s Degree is necessary.
· Bachelor’s Degree in Hotel/Restaurant Management or a related field is preferred.

Experience and Skills:
· Two years offsite catering, restaurants, or specialty events planning experience is strongly preferred.
· Strong time management and multi-tasking and organizational skills
· Strong verbal communication skills and good business and commercial acumen
· The ability to work and communicate with a diverse group of clients and colleagues
· Assertive, professional and positive approach with a proven ability to develop and lead in a team environment
· Financial, budgeting experience preferred
· Ability to work independently and maintain a positive attitude within a busy, stressful environment

Key Characteristics of Successful Leaders at Vanderbilt University
Accountability and Execution

· Holds everyone in the workgroup accountable for accomplishing the outcomes of the unit.
· Let’s the buck stop with them; owns the outcomes for the work units and doesn’t throw subordinates under the bus if things go wrong.
· Practices what they preach; doesn’t set expectations of others that they don’t live up to themselves.
· Pitches in to help the team when it really needs help.

Coaching and Developing Staff/Nurturing a Team
· Ensures that team members have the tools and resources to do their jobs.
· Praises publicly and is genuinely appreciative of the accomplishments of members of the team.
· Criticizes privately and focuses more on how to do it better next time than how it went wrong this time.
· Willingly shares expertise with team members; actively coaches.
· Is clear with deliverables and outcomes needed but allows members of the team to tackle problems in the way they see fit, without micromanaging every process.
· Cares about their employees as people, not just resources.
· Makes Vanderbilt a fun place to work. Enhances comradery, builds trust and invites members of the work group to be their authentic selves.
· Addresses problems among the workgroup quickly when they arise rather than letting them fester.

Decision Making
· Makes decisions, even in the face of incomplete information, rather than avoiding making decisions.
· Seeks first to understand before making decisions. Doesn’t shoot first and ask questions later.
· Solicits input from a diverse group of individuals including members of the work group, other stakeholders and critics, when faced with complex challenges, before making a decision.

Personal Learning
· Thinks creatively when tackling a challenge; questions the status quo in search of better ways. Looks for insights and assesses risks.
· Is willing to course correct if things aren’t going as planned, even after decisions have been made and communicated.
· Welcomes inquiry and recognizes mistakes as learning opportunities.
· Is willing to learn from their direct reports.

Setting and Communicating Strategy and Direction
· Shares a clear vision for the work of the unit and is clear about outcomes are expected.
· Provides clear guidance and direction, doesn’t change direction with the wind. Communicates in ways that are clear and succinct, rather than confusing or ambiguous.
· Communicates early and often, even as information is evolving.
Champions the work unit’s causes and makes compelling business cases for its needs.

Review of resumes will commence immediately and continue until the position is filled.

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Director of Dining Services, Williams College – Williamstown, Massachusetts.
The Director of Dining Services (Director) is the chief steward of a complex food service enterprise that is guided by principles of quality, community, diversity, sustainability, holistic wellbeing, and safety. They will lead a large and diverse collection of units that touch all aspects of student and campus community life at this academically rigorous, residential liberal arts college. Reporting directly to the Vice President for Campus Life, the Director will be an experienced, student-centered visionary with substantial professional experience in all aspects of running a multi-disciplinary enterprise in a highly demanding environment.

The Director will have highly developed and effective relational skills, with a natural ability and passion for working closely with students, staff, and faculty across campus. They will bring substantial demonstrated experience in working effectively and affirmatively with a broadly diverse customer base and staff. To that end, the College has a strong preference for candidates with significant experience in complex higher education dining service enterprises.

The Director will inherit a self-operated program with an operating budget of over $12 million, and a staff of approximately 120 full- and part-time staff who are led by a seasoned senior management team. The College is seeking a leader who has the ability to mentor this team effectively to achieve even greater results in the coming years in the areas of fiscal management and robust business practices, culinary creativity and authenticity, and sustainable food procurement and waste reduction strategies. Highly qualified candidates will present a strong track record of expertise in complex fiscal system management and results-oriented budget stewardship.

Two aspects of the broad diversity of the Williams community have special bearing on the complexity of the department’s work: the diverse racial/ethnic/international backgrounds of our students, faculty and staff and the socio-economic diversity of our student body. The College’s various dining operations provide multiple physical hubs for the building and sustaining of community 19 hours per day during the academic year, and in service of a significant Conferences and events program over the summer. In this way, the Director and their team are responsible for the physical and developmental well-being and academic success of all students.
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Position Responsibilities:

Key Responsibilities:
· Leading the Dining Services staff and operations in all aspects of providing high-quality foodservice for the campus community.
· Taking primary responsibility for developing and managing the Dining Services budget; analyzing and interpreting financial data including forecasting, benchmarking, and regular financial reports; holding management accountable for fiscal outcomes.
· Leading the ongoing evolution of building the Dining program with an emphasis on quality, community, diversity, sustainability, holistic wellbeing, and food safety.
· Taking primary responsibility for developing and monitoring progress of the department’s operations and strategic planning.
· Establishing and overseeing departmental purchasing and procurement guidelines.
· Establishing a departmental culture of exceptional customer service.
· Establishing and maintaining effective collaborative relationships with colleagues at all levels of the College.
· Taking primary responsibility for adhering to all appropriate health and safety regulations.
· Participating in multi-pronged Community Life divisional strategies that promote student success at Williams.

Minimum Qualifications
· Bachelor’s degree in hospitality, food and nutrition, business, or an equivalent combination of experience and credentialing.
· Minimum of eight years of experience in a multi-unit food service enterprise with increasing levels of management responsibility.

Preferred Qualifications
· Master’s Degree in a relevant field.
· Experience leading a collegiate food service dining program.
· Training and/or certification in nutritional science and principles.
· Training or certification in sanitation and/or food safety.

Successful candidates must possess the following:
· Demonstrated successful supervisory, leadership, management, and team-building skills.
· Strong decision-making ability, organizational, budgetary, and fiscal management skills.
· Experience working with food management inventory and point-of-sale systems.
· Possess excellent interpersonal skills including oral and written communication and presentation skills.
· Demonstrated ability to establish and maintain effective working relationships with staff, customers and individuals from diverse backgrounds.

Williams is committed to enriching its educational experience and its culture through the diversity of its faculty and staff. Our expectation is that the successful candidate will excel at working in a community that is broadly diverse with regard to race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion. Applicants should highlight relevant experience with building, working with, and supporting a broadly diverse and inclusive community.

Beyond meeting fully its legal obligations for non-discrimination, Williams is committed to building a diverse and inclusive community where members from all backgrounds can live, learn, and thrive.

Employment at Williams is contingent on the verification of background information submitted by the applicant, including the completion of a criminal record check, and education when applicable.

Review of resumes will commence immediately and continue until the position is filled.

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com

Executive Chef, University Catering, University of Notre Dame – Notre Dame, Indiana
The primary objective of the University Catering Executive Chef is to create and maintain a food identity equal to the demands of our highly distinguished clients and student base alike. This position is a working and supervisory management position. This position empowers the University Catering Executive Chef to make on the spot management decisions as they relate to the appearance and quality of all food products, the security of our perishable and equipment assets, and the productivity and quality of work performed by all kitchen employees. The University Catering Executive Chef is expected to both lead and participate in decisions and discussions that have operational and financial implications.

As the culinary leader, the Catering Chef will serve as a member of the Council of Chefs and oversee daily operations of Catering inclusive of the following: Concept and menu creation, purchasing specifications, receiving, storage, inventory, production, clean up, event re-cap and all associated documentation.

Staffing, training, general leadership, food and environmental safety and sanitation, as well as meeting financial obligations as set forth by yearly budgets are all components of this dynamic position.
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Position Responsibilities:

Key Responsibilities:
· Operational Success: Promotes and fosters a culture of cooperation, continuous improvement, sustainability and healthy nutritional practices.
· Human Resources Management: Recruits, hires, trains and supervises NDH culinary managers, sous chefs and garde manger and ensures that all are following human resource policies and practices, are acting consistent with the University’s core values.
· Safety and Sanitation
· Food Production Quality
· Recipe and Menu Development

Financial Accountability:
· Fosters, monitors, and ensures a culture of financial accountability throughout the entire CCE operation in conjunction with the Senior Executive Chef.
· Develops accurate, annual and monthly budgets and quarterly forecasts. Ensures business transactions are properly controlled and recorded, including sales, purchases and inventory.
· Provides input into department goals, strategies, and prioritization of resources and actively supports effective positive working relationships within all of Campus Dining and with University students, departments, faculty/staff and guests.

Minimum Qualifications
· Bachelor’s Degree (4 years) in Hospitality, Food Service, Management, Culinary Management or related field in culinary principles and management.
· 5 to 6 years’ experience.
· Understanding of and strong commitment to the role of community dining in support of the University’s residential mission.
· Strong ability to manage and promote a safe work environment.
· Exceptional verbal and written communication and interpersonal skills necessary to interact effectively with a diverse group that includes students, staff, faculty, parents, and the public.
· Effective planning, organizing, and time management skills.
· Ability to anticipate and solve problems. Experience in staff management within the context of a diverse and inclusive environment.

Preferred Qualifications
· SERVSAFE, Aller-Train and National Restaurant Association Sanitation certification (must be obtained within 3 months of hire).
· Certified Executive Chef (C.E.C.) designation (must be obtained within 1 year of hire).
· Working knowledge of university dining program business systems (CBORD, FMS, LeanPath, NetNutrition, Banner, etc.), budget development process, sound accounting practices applied to purchasing and inventory, cost control methods and strategies for food, labor, and other operating expense, and profit & loss responsibilities.

Resumes should be directed to Erika Sarcinelli: erika@jdrquest.com
For further information regarding this position please contact Josh Reich: josh@jdrquest.com