With his hands-on experience, Gordon understands not only the productivity, profitability and earnings goals of the retail industry, but also the need to create a work environment that stimulates communication, creativity and teamwork – knowledge of vital importance to his clients seeking to hire top candidates in today’s competitive marketplace.

Prior to launching Quest Talent Solutions, Gordon served as Regional Vice President for Southeastern Grocers, providing leadership and strategic direction to more than 90 stores in 7 districts. Previously he was with Kangaroo Express/The Pantry, where he moved quickly from a Regional VP to the SVP of Operations over 1500 stores and was involved in the M&A transaction when the company was sold to Circle K (Couche Tard). Earlier in his career, he spent nearly 20 years with Target, becoming a Group Vice President charged with the management and staffing of a team of highly motivated leaders and the alignment of the team with overall business strategy.

Gordon is skilled in areas ranging from operational metrics and sales and service objectives to implementation of annual operating plans and cost-effective management of resources. His wide-reaching network of contacts provides him with access to potential employees who can positively impact company growth and market share.

Gordon holds a Bachelor of Applied Science from Carson-Newman University.

Gordon’s Rib Recipe
Grill Prep
Soak your wood chips, for an hour — I prefer a robust hickory chip for ribs!
Load your smoker or Big Green Egg (BGE) will a hearty quantity of coal – ribs require low (temp) and slow (time)
For BGE use the plate setter and cook on indirect heat
Once the temperature reaches roughly 300 degrees, drain wood chips and scatter on top of the hot coals – regulate the heat and steady the temperature between 225-245 degree.
Rib Prep
Use 2 racks of baby back ribs (or more depending on the size of your smoker or BGE)
Remove the membrane from the back side of the ribs
Generously coat the ribs with your favorite rub (I use Meat Church)
Place the ribs in an upright holder
Place on the grill for 90 minutes
After 90 minutes remove and cut ribs in half
Place the ribs, once section at a time in a large aluminum foil tub, curve side up.
In the curved side sprinkle the ribs with brown sugar and then drop a few lines of honey on top of the brown sugar and repeat until all the ribs are covered. Add about an inch of coke into the pan. Seal tightly with aluminum foil and replace on the grill for 90 minutes.
Remove the ribs and separate into individual ribs – they may fall off the bone so handle with care.
Place the induvial ribs in a sealable Tupperware type container and cover generously with BBQ sauce. Close tightly and gently shake to cover the ribs.
Lastly, remove the plate setter from BGE and bring temp up to roughly 350 degrees. Place the ribs directly on the grate and sear for 2-3 minutes on each side – this will “sticky” the ribs.
Remove and enjoy…. You are Welcome!!!!!!