Line Cook

At Fripp Island Golf & Beach Resort, we’re committed to sharing the simple, seaside, serenity of this special island with our guests and members. We believe that it takes passionate people to bring our vision to life.

Working at Beaufort’s premier island destination, you can enjoy benefits including:

• Access to resort amenities
• Food and merchandise discounts
• Beach access
• Employee referral program
• Paid Holidays
• Health, dental, vision, life insurance and PTO (Full time employees)
• 401(k)

The following section is written as standalone recruiting copy and may be used for online job postings after compensation, benefits, equal-employment, and application instructions are added or approved by Human Resources.

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, sauté, 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.