We are seeking a Sous Chef who thrives in a dynamic, collaborative environment where food and hospitality play an active role in shaping memorable experiences. This role is perfect for someone who enjoys blending culinary skill with operational discipline, and who sees food as a tool for creating connection — not just a menu item.

As Sous Chef at PVI, you will:

Lead culinary execution in the Hatch, ensuring quality, consistency, and presentation every day

Work closely with the F&B Director to integrate thoughtful, on-theme food into experiences.

Design and refine a limited but versatile menu that supports both walk-in guests and experience guests — focusing on seasonal appeal, execution efficiency, and a relaxed waterfront vibeOversee kitchen operations, including prep, sanitation, inventory management, and kitchen staff scheduling

Train and mentor seasonal or part-time culinary staff, fostering a culture of teamwork and pride in delivering memorable guest encounters

This role is front-line and hands-on — not purely a “manager” title. You’ll work in the kitchen regularly, contributing directly to the day’s production while guiding the team toward excellence.