Line Cook

Fripp Island Hospitality•Fripp Island, SC

2d•Onsite

About The Position

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.

Requirements

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.

Nice To Haves

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

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.