Line Cook

Join the Opening Team at the New Beach Club

Fripp Island Golf & Beach Resort is preparing to open the newly reimagined Beach Club Restaurantand we are building an exceptional team to bring it to life.

Located in the heart of Fripp Island’s Beach Club complex, this new restaurant will combine a relaxed coastal setting with warm, attentive hospitality and consistently excellent food and beverage experiences. More than a restaurant opening, this is an opportunity to help establish the culture, service standards, and traditions of a destination our members and resort guests will enjoy for years to come.

We are seeking energetic, dependable, and hospitality-minded people for culinary, service, bar, support, and leadership positions. Whether you are an experienced hospitality professional or looking to grow your career, you will receive hands-on training and the opportunity to become part of a team built around respect, teamwork, accountability, and genuine care for our guests.

Opening a restaurant is a unique experience. Every team member plays a part in shaping how we work, how we serve, and how our guests feel. If you take pride in your work, enjoy creating memorable experiences, and want to help build something special from the beginning, we invite you to apply and join the opening team at the new Beach Club.

Why Join Fripp Island Golf & Beach Resort?

Working with us means becoming part of a team dedicated to excellence while enjoying the unique lifestyle of island resort hospitality. Our team members enjoy:

Access to resort amenities

Beach access

Food and merchandise discounts

Employee referral program

Paid holidays

Health, dental, vision, and life insurance (Full-time employees)

Paid Time Off (PTO)

401(k) retirement plan

Position Summary

Fripp Island Golf Club & Resort is seeking an experienced Cook to prepare and execute menu items across our resort dining outlets, events, and seasonal operations. This hands-on role requires professional kitchen experience, strong station discipline, consistent recipe execution, food-safety awareness, and the flexibility to cross-train across multiple cooking stations.

Responsibilities

Set up and maintain an organized, fully prepared cooking station.

Prepare and cook menu items according to approved recipes, portions, methods, temperatures, and presentation standards.

Execute tickets accurately and efficiently during service.

Cross-train across grill, saut, fry, pantry, breakfast, banquet, and production stations as assigned.

Complete routine prep, portioning, labeling, storage, station inventory, receiving support, and replenishment.

Follow food-safety, allergen, sanitation, and temperature-control requirements.

Complete cleaning and closing sanitation for stations, equipment, floors, drains, tools, and shared work areas.

Communicate shortages, quality concerns, timing issues, and equipment problems promptly.

Support coworkers and work across trained outlets or events based on business needs.

Perform other reasonable duties related to the position, training, and operational needs.

Qualifications

Previous professional kitchen experience is required.

Working knowledge of commercial kitchen equipment, food preparation, cooking methods, and sanitation practices.

Ability to follow recipes, instructions, portions, and presentation standards consistently.

Ability to work with urgency and accuracy in a high-volume environment.

Food-handler certification required within 90 days of hire.

Strong reliability, communication, teamwork, and willingness to cross-train.

No degree requirement and no fixed minimum number of years beyond demonstrated professional kitchen experience.

Schedule Expectations

Hourly, non-exempt position; full-time, part-time, or seasonal schedules may be available based on assignment.

Availability may include mornings, evenings, weekends, holidays, peak seasonal periods, and special events.

Schedule and outlet assignment may change based on business needs and cross-training.

Physical Requirements

Frequent standing, walking, bending, reaching, lifting, carrying, pushing, pulling, grasping, and repetitive motion.

Ability to work safely around heat, cold, steam, open flames, sharp tools, wet floors, and commercial kitchen equipment.

Ability to lift and move customary food, equipment, and supply loads safely, with assistance when appropriate.

Reasonable accommodations may be made for qualified individuals.

Advancement Opportunity

Cooks who demonstrate strong technical execution, reliability, food-safety discipline, communication, and leadership potential may be considered for development toward Junior Sous Chef as organizational opportunities become available.

Additional Duties

The responsibilities listed above are not exhaustive. Team members may be assigned other duties reasonably related to their position, training, operational needs, seasonal business, events, and the evolving requirements of Fripp Island Golf Club & Resort.