Chef de Cuisine

CHEF DE CUISINE

ISLA DC | Washington, D.C. | We Shall Hospitality

ABOUT ISLAISLA DC is an established, globally inspired Caribbean dining destination in downtown Washington, D.C., created by Darren Hinds and guided by Chef/Owner Lonie Murdock. Our philosophy—Global Soul. Island Roots.—honors Caribbean ingredients, heritage and culinary traditions while embracing global influences, classical foundations and contemporary techniques. The culinary program is distinguished by wood-fire cooking, thoughtful ingredient sourcing, precision and expressive, elevated presentation. In its first year, ISLA earned the No. 28 position on Washingtonian's 2026 list of 100 Very Best Restaurants and received coverage from The Washington Post, The Wall Street Journal, Essence and Eater DC. We closed the year as a RAMMY Awards finalist for New Restaurant of the Year. Our dining spaces include a 94-seat Main Dining Room, 20-seat Mezzanine, 14-seat Round Room and 84-seat Capital Room, complemented by the 60-seat Goodlove Lounge. On peak nights the kitchen can serve 300 covers. We are seeking a Chef de Cuisine to lead ISLA's daily culinary operations and translate the vision of Chef/Owner Lonie Murdock into consistently exceptional guest experiences. This is a senior, hands-on leadership role overseeing menu execution, culinary standards, people development and the financial and operational performance of a complex, multi-space restaurant and private-events program. The ideal candidate is as comfortable commanding a busy wood-fire line as they are coaching sous chefs, executing bespoke events, managing costs and developing a disciplined kitchen culture

COMPENSATION AND BENEFITS

Salary range: $95,000 - $120,000 annually, based on experience

• Performance bonus: Based on targets
• Medical, dental and vision insurance
• Paid time off
• Family meal every shift
• Dining discount across We Shall Hospitality venues

CULINARY VISION, TECHNIQUE AND EXECUTION
• Culinary identity: Lead consistent execution of ISLA's Caribbean-rooted, globally influenced cuisine across à la
carte dining, private dinners, receptions and special events.
• Breadth of craft: Demonstrate command of diverse culinary disciplines rather than a single cuisine or product
category: classical and modern cookery, hot and cold stations, sauces, stocks, preservation, pastry collaboration
and refined plating.
• Wood-fire mastery: Direct wood-fire and live-fire cooking, inclacuding fire management, temperature control,
grilling, roasting, smoking and development of flavor through embers and smoke.
• Fabrication standards: Set exacting standards for whole-fish fabrication, seafood handling and butchery; meat and
poultry breakdown, primal and subprimal fabrication, yield management, portioning and responsible use of
ingredients.
• Service readiness: Oversee mise en place, recipe specifications, tasting, seasoning, quality assurance, station
readiness and timing across simultaneous services. Coordinate production and execution across regular service
and private functions.
• Menu evolution: Partner with the Chef/Owner on menu development, seasonal specials, tasting menus and event
offerings while maintaining a recognizable ISLA point of view.

CULINARY VISION, TECHNIQUE AND EXECUTION
• Culinary identity: Lead consistent execution of ISLA's Caribbean-rooted, globally influenced cuisine across à la
carte dining, private dinners, receptions and special events.
• Breadth of craft: Demonstrate command of diverse culinary disciplines rather than a single cuisine or product
category: classical and modern cookery, hot and cold stations, sauces, stocks, preservation, pastry collaboration
and refined plating.
• Wood-fire mastery: Direct wood-fire and live-fire cooking, inclacuding fire management, temperature control,
grilling, roasting, smoking and development of flavor through embers and smoke.
• Fabrication standards: Set exacting standards for whole-fish fabrication, seafood handling and butchery; meat and
poultry breakdown, primal and subprimal fabrication, yield management, portioning and responsible use of
ingredients.
• Service readiness: Oversee mise en place, recipe specifications, tasting, seasoning, quality assurance, station
readiness and timing across simultaneous services. Coordinate production and execution across regular service
and private functions.
• Menu evolution: Partner with the Chef/Owner on menu development, seasonal specials, tasting menus and event
offerings while maintaining a recognizable ISLA point of view.

PEOPLE LEADERSHIP AND KITCHEN CULTURE
• Accountability: Direct, coach and hold accountable the Executive Sous Chef, sous chefs and culinary team; clarify
responsibilities, standards and performance expectations.
• Talent development: Recruit, onboard, schedule and develop talent through structured training, station
certification, cross-training, succession planning and timely feedback.
• Culture: Build a professional, respectful and high-accountability culture that values precision, creativity,
collaboration and ownership.
ISLA DC • WWW.ISLADC.COM • @ISLARESTAURANT.DC
COMMERCIAL AND OPERATIONAL ACCOUNTABILITY
• Food cost: Own daily food-cost discipline, recipe costing, theoretical-versus-actual usage, waste reduction,
inventory accuracy, purchasing and yield improvement.
• Labor: Manage culinary labor deployment and productivity against forecast covers, private-event commitments and
business demand.
• Purchasing: Maintain vendor relationships and ingredient standards, evaluate substitutions and ensure purchasing
supports quality, seasonality and profitability.
• Reporting: Use inventory, purchasing and POS tools—including MarginEdge, Toast or comparable platforms—to
support decisions and communicate performance to leadership.
• Food safety: Lead food safety, allergen controls, sanitation, HACCP-based procedures, temperature logs,
equipment care and compliance with applicable regulations.

QUALIFICATIONS
• 4+ years of progressive leadership experience as Chef de Cuisine, Executive Sous Chef or equivalent in high-volume
upscale, fine-dining or multi-outlet hospitality operations.
• Demonstrated mastery of live-fire cooking and meat, poultry and seafood fabrication; broad fluency across culinary
traditions and techniques.
• Proven ability to execute refined à la carte service and complex private events, including simultaneous service
demands.
• Strong business acumen in food cost, labor, purchasing, inventory, forecasting and operational reporting.
• Certified Food Protection Manager (ServSafe or equivalent) required.
• A confident, present leader with excellent communication, organization, coaching and decision-making skills; able
to work evenings, weekends and holidays as business requires.

WHY JOIN ISLA
• Work alongside Chef/Owner Lonie Murdock in a kitchen with a distinctive culinary identity, creative encouragement
and national recognition.
• Lead at scale: run a multi-space restaurant and a growing private-events program in downtown Washington, D.C.
• Shape what comes next: contribute to the continued evolution of ISLA's menu, events and kitchen culture.

EQUAL EMPLOYMENT OPPORTUNITY
We are an Equal Employment Opportunity (“EEO”) Employer. We Shall Hospitality does not discriminate on the basis of race,
color, creed, religion, gender, gender identity, pregnancy, marital status, partnership status, domestic violence victim status,
sexual orientation, age, national origin, alienage or citizenship status, veteran or military status, disability, medical condition,
genetic information, caregiver status, unemployment status or any other characteristic prohibited by federal, state and/or local
laws.
This policy applies to all aspects of employment, including hiring, promotion, demotion, compensation, training, working
conditions, transfer, job assignments, benefits, layoff, and termination

PEOPLE LEADERSHIP AND KITCHEN CULTURE
• Accountability: Direct, coach and hold accountable the Executive Sous Chef, sous chefs and culinary team; clarify
responsibilities, standards and performance expectations.
• Talent development: Recruit, onboard, schedule and develop talent through structured training, station
certification, cross-training, succession planning and timely feedback.
• Culture: Build a professional, respectful and high-accountability culture that values precision, creativity,
collaboration and ownership.
• Food cost: Own daily food-cost discipline, recipe costing, theoretical-versus-actual usage, waste reduction,
inventory accuracy, purchasing and yield improvement.
• Labor: Manage culinary labor deployment and productivity against forecast covers, private-event commitments and
business demand.
• Purchasing: Maintain vendor relationships and ingredient standards, evaluate substitutions and ensure purchasing
supports quality, seasonality and profitability.
• Reporting: Use inventory, purchasing and POS tools—including MarginEdge, Toast or comparable platforms—to
support decisions and communicate performance to leadership.
• Food safety: Lead food safety, allergen controls, sanitation, HACCP-based procedures, temperature logs,
equipment care and compliance with applicable regulations.

QUALIFICATIONS
• 4+ years of progressive leadership experience as Chef de Cuisine, Executive Sous Chef or equivalent in high-volume
upscale, fine-dining or multi-outlet hospitality operations.
• Demonstrated mastery of live-fire cooking and meat, poultry and seafood fabrication; broad fluency across culinary
traditions and techniques.
• Proven ability to execute refined à la carte service and complex private events, including simultaneous service
demands.
• Strong business acumen in food cost, labor, purchasing, inventory, forecasting and operational reporting.
• Certified Food Protection Manager (ServSafe or equivalent) required.
• A confident, present leader with excellent communication, organization, coaching and decision-making skills; able
to work evenings, weekends and holidays as business requires.

WHY JOIN ISLA
• Work alongside Chef/Owner Lonie Murdock in a kitchen with a distinctive culinary identity, creative encouragement
and national recognition.
• Lead at scale: run a multi-space restaurant and a growing private-events program in downtown Washington, D.C.
• Shape what comes next: contribute to the continued evolution of ISLA's menu, events and kitchen culture.

EQUAL EMPLOYMENT OPPORTUNITY
We are an Equal Employment Opportunity (“EEO”) Employer. We Shall Hospitality does not discriminate on the basis of race,
color, creed, religion, gender, gender identity, pregnancy, marital status, partnership status, domestic violence victim status,
sexual orientation, age, national origin, alienage or citizenship status, veteran or military status, disability, medical condition,
genetic information, caregiver status, unemployment status or any other characteristic prohibited by federal, state and/or local
laws.
This policy applies to all aspects of employment, including hiring, promotion, demotion, compensation, training, working
conditions, transfer, job assignments, benefits, layoff, and termination