The right fit, the first time.

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.

Dining Operations Administrator, University of Vermont

This position provides oversight for UVM Dining’s operations and the contracted relationship with the University’s primary food service provider, which provides the residential student dining program, catering services, retail dining operations, concessions, and beverage vending.

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Associate Director Dining, Dartmouth College

This position oversees the execution of Dartmouth College’s dining program and acts as a key leader in the strategic planning and management of 13 revenue centers with sales in excess of $34 million, 300+ associates, operations open 24 hours per day and a diverse menu offering. Provides direct management of a leadership team comprised of retail, catering, concessions, culinary production, religious considerations, dietary accessibility, and an all-you-care to eat dining hall managerial and supervisory staff. Assists the Director in planning, food safety compliance, human resource management, fiscal management and internal matters, as well as College initiatives. Assists in the prioritization of activities, capital planning, and monitoring of venues to ensure compliance with established policies and procedures, with a strong emphasis on the development of staff competencies and workplace culture in support of our 7 DEI Principles.

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Executive Director of Dining and Culinary Experiences, Tulane University

This position oversees Tulane’s Dining Services at all campuses and serves as the primary liaison between all university departments and the third-party dining contractor that manages the program. The executive director is the university’s primary contract manager, working closely with the contractor to provide the campus community with vibrant and progressive dining options that will reflect positively on Tulane’s premiere academic reputation and the rich culinary traditions of New Orleans. Providing high-quality food offerings that meet the diverse needs of the university community is paramount.

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Executive Chef, Williams College

The Executive Chef collaborates with Operations Managers, Unit Managers, Supervisors, and First Cooks to develop, create, test and implement menus, offerings and culinary programming. Serves as the supervising manager of the Mission Park Production Kitchen, Bakery, and Inventory Assistants.

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Assistant Director, Culinary Services-Cold Spring Harbor Laboratory

The Assistant Director, Culinary Services plans, directs, develops, and coordinates the activities of the Culinary Dining, Kitchen & Purchasing Services groups. The position oversees and interacts with all software and business systems involved with Culinary services, provides cost and expense data as needed to develop and comply with annual budgets for all service locations.

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Executive Chef, Yale University

Our Catering Executive Chef will provide onsite culinary expertise for all catering events and will manage culinary operations to meet production, presentation, and service standards. Events will range from coffee-service to upscale galas. This is an exciting opportunity for an energetic, entrepreneurial culinary professional. 

The Catering Executive Chef will ensure the successful execution of all catering events by creative menu development, production planning, training, oversite, and logistical planning. As the executive Chef you will manage a team of chefs and support staff, build client relations, and create memorable, creative and food forward events.

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