Frogs Leap Public House, a small independently owned restaurant in Waynesville, is seeking motivated and skilled kitchen employees with a positive attitude and a solid work ethic. We will be creating seasonal farm to table menus using the freshest local ingredients and enhanced techniques. Must have: minimum 2 years fine dining experience, a drive towards perfection, utmost respect for co-workers, understanding of fresh local products, creativity, speed, cleanliness, efficiency, and organization. This is a culinary career position NOT for beginners or those just needing a job. Serious culinarians only need apply. Applicants should be prepared to work in a fast paced, team oriented environment. Interpersonal skills and open-mindedness are as important as experience and skills. Applicant must be able to work nights and weekends. Part time and full time position available.
Candidates must have the following qualities:
– Ability to handle high volume with a cool head
– Focused on Quality and Customer Service
– Detail Oriented
– Team Oriented
Positive Attitude
Flexibility
Knife Skills
– Proficiency at all work stations Garde Manger, Saucier, and Grill/Protien
Experience with Butchery a plus.
Fine Dining Experience a plus.
Wood Grill Experience a plus.
– Pastry/Bakery experience a plus.
Potential Candidates need only apply by e-mail with a resume. Candidates must be available to work weekends, and holidays. frogsleappub@gmail.com
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About Chef Kaighn
A graduate of the Culinary Institute of America, Executive Chef Kaighn Raymond has over 23 years of experience with the last 8 years as owner and executive chef of Frogs Leap Public House and 13 of the previous in the Atlanta fine dining scene. Coming to Atlanta directly from the Culinary Institute of America, Kaighn had already reached sous chef level at Chatterley's, a beloved Connecticut bistro recognized by the New York Times and still flourishing today. Chef Kaighn worked his way through CIA gaining exposure to the industry in multiple capacities. Upon graduation from CIA with Dean's List Honors and a high pass on his 5th term practical Kaighn was recruited to the 5th group in Atlanta. Over the next decade Chef Kaighn developed his diverse skills as a highly celebrated Executive Chef in the Atlanta scene at several of the Atlanta's most notable establishments, including Brasserie le Coze, Alon’s, Atlantic Seafood Company, Horseradish Grill, Food 101, La Tavola, The River Room, The Vinings Inn, Pastis and The French American Brasserie.
As the Executive Chef at Brasserie Le Coze, his flawless integration of creative, unpretentious cuisine coupled with inspired presentations re-elevated the reputation of the restaurant to one of the hottest in the city. During his years here Chef Kaighn fine tuned his skills under world renowned Chef Eric Ripert at Le Bernardin in New York City . After a long career at the top of the Atlanta fine dining scene, Chef Kaighn followed his dream to Waynesville, NC where he opened his first self owned restaurant: Frogs Leap Public House at 44 Church Street in 2012. FLPH was voted the #1 Restaurant, #1 Food and #1 Service in Western North Carolina by Open Table diners in 2018 and is in the Trip Advisor Hall Of Fame 2018.
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