Chef de Cuisine

Join the Opening Team at the New Beach Club

Fripp Island Golf & Beach Resort is preparing to open the newly reimagined Beach Club Restaurant—and 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

Job Summary

The Chef de Cuisine is the back-of-house business-unit leader for an assigned restaurant. The position is responsible for culinary quality, daily food-cost execution, BOH labor, scheduling, purchasing, inventory, sanitation, equipment stewardship, team performance, and leadership development. The Chef de Cuisine works in close partnership with the Restaurant Manager as a co-leader of the outlet and reports directly to the Resort Executive Chef. The Resort Executive Sous Chef is the senior operational culinary leader and provides direction when the Resort Executive Chef is unavailable.

Responsibilities

• Lead all back-of-house operations for the assigned restaurant and deliver consistent food quality, safety, readiness, and service execution.
• Partner with the Restaurant Manager on guest experience, outlet profitability, labor performance, cleanliness, culture, member relationships, and operational readiness.
• Build BOH schedules, manage daily labor deployment, control overtime, and maintain appropriate leadership and station coverage.
• Own routine ordering, pars, receiving, storage, transfers, invoice review, inventory counts, and inventory accuracy for the outlet.
• Execute approved recipes, portions, yields, presentation standards, menu rollouts, and food-cost controls.
• Develop and recommend dishes and operational improvements for approval through the Resort Executive Chef and Executive Director of Food & Beverage.
• Hire cooks within approved staffing plans and participate in selection of Sous Chefs and Junior Sous Chefs.
• Coach, evaluate, develop, recognize, and hold accountable all direct reports and assigned culinary employees.
• Own food safety, sanitation, allergen controls, health-inspection readiness, and corrective action within the outlet.
• Maintain kitchen equipment, smallwares, storage areas, and facilities and communicate repair and capital needs promptly.
• Review operating and financial results and implement corrective action when quality, labor, food cost, waste, inventory, or team performance misses expectations.
• Model the resort and Food & Beverage leadership principles.
• Perform other culinary leadership duties reasonably associated with the position and resort needs.

Qualifications

• Degree in culinary arts, hospitality, or a related field, or equivalent culinary leadership experience.
• Previous experience as an Executive Sous Chef, Chef de Cuisine, or comparable senior kitchen leader with responsibility for a high-volume or upscale-casual operation.
• Demonstrated ability to lead food quality, BOH labor, scheduling, ordering, inventory, food cost, food safety, and employee development.
• Strong culinary judgment, organization, communication, accountability, financial awareness, and problem-solving capability.
• Ability to work collaboratively with a Restaurant Manager and other resort leaders while maintaining clear ownership of BOH performance.
• Current ServSafe Manager certification or ability to obtain it before assuming independent responsibility for the outlet.

Preferred Qualifications

• Experience in private clubs, destination resorts, seasonal hospitality, member-based operations, or comparable multi-concept environments.
• Experience with recipe-management, inventory, purchasing, scheduling, costing, and operational-reporting systems.
• Experience developing Sous Chefs, Junior Sous Chefs, and internal successors.
• Experience supporting menu development, events, local sourcing, openings, renovations, or operational turnarounds.

Schedule Expectations

• Flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, peak seasonal periods, and special events.
• Ability to respond to time-sensitive staffing, food-safety, quality, equipment, and service issues when outlet leadership is required.

Physical Requirements

• Frequent movement throughout kitchens, receiving areas, storage facilities, dining areas, event spaces, and resort facilities.
• Ability to remain standing or walking for extended periods and perform customary culinary-environment activities consistent with the role.
• Reasonable accommodations may be made to enable qualified individuals to perform the essential functions.

Advancement Opportunity

This full business-unit leadership role can prepare a high-performing Chef de Cuisine for future Resort Executive Sous Chef or Resort Executive Chef responsibility based on sustained financial, operational, culinary, and talent-development results.

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 Company.