Open roles.

Lead the culinary program at Sullivan's Hanover Crossing — a hybrid QSR, digital, and full-service restaurant with craft cocktails and South Shore bar pizza.

Run one of Boston's most loved barbecue restaurants — guest, people, and P&L ownership for a high-volume independent.

A rare operator-leader role: run a destination hospitality property with full P&L, people, and guest ownership.

Priority AGM role in South Florida. Floor leadership, people development, and a path to GM.

Dual culinary and beverage leadership for a destination orchard restaurant in Maine.

Multi-unit restaurant controller for a regional group based in Charleston.

Number-two culinary role at a Boston Italian steakhouse inside a growing local group.

CDC for a South Boston tavern — high volume, neighborhood energy, chef-level ownership of the kitchen.

AM-leaning executive sous for Prima in Charlestown. Systems over theater — a kitchen that runs.

Sous chef for Prima — a systems kitchen that needs a reliable number two on the line.

Expo-heavy sous chef in a compact sushi kitchen. Pace, bilingual communication, and a tight pass.

Sous chef for Loco Fenway — high-energy taqueria kitchen next to the ballpark.

Classic French-bistro sous role in the South End. Technique, consistency, and a path up.

Replacing an executive chef who was not the right fit. A kitchen that needs a steady, people-first chef now.

Sous chef for a Boston seafood restaurant. Product, pace, and a chef who wants a real number two.

Chef-manager hybrid in the Seaport — culinary ownership plus the shift-lead discipline of a tight restaurant.

EKM for a high-volume regional American restaurant. Kitchen management, not chef-celebrity.

EKM for a Myrtle Beach high-volume restaurant. Seasonal peaks, tourist mix, and a kitchen that has to scale.

Senior FOH manager for California Dreaming on the Gulf Coast. Floor, people, and a GM path.

Executive chef for a chef-driven Connecticut restaurant. Product, local sourcing, and a kitchen with a point of view.

AGM for Millie's in Spring Valley. Neighborhood hospitality with events-group backing.

AGM for Surfside in Tenleytown. Neighborhood energy, group support, a floor that needs a pro.

Executive chef for Burton's Boca. South Florida volume, a kitchen that needs a leader who can teach.

AGM for Burton's Boca. Floor leadership with a GM runway in a growing group.

Two AGM roles in Atlanta. A growing group that needs floor leaders, not placeholders.

GM for Burton's in Sterling, VA. Full unit ownership for a growing multi-market group.

Floating AGM across Fifty/50's Chicago restaurants. A utility operator who can drop into any concept and raise the floor.

GM for a lodge and restaurant on Hawai'i Island. Destination hospitality, lodging plus F&B.