TMC Hospitality was founded in 2016 by Philip Bates as an offshoot of TMC Group to bring its innovation and purposeful disruption to the hospitality industry. As a forward-thinking hotel development and management company focused on elevating hospitality from a service to an experience through strategic development, investment, and brand creation, the group has two hotel brands, Bode and Drift, in addition to Buttonwood Farm & Winery that cater to the concept of social group travel and experiences. Bode, with a location in Nashville, redefines traditional travel by creating flexible spaces that expertly blend the style of vacation rental homes with the comforts and conveniences of a boutique hotel. Drift, with locations in San Jose del Cabo, Santa Barbara, Palm Springs, and Nashville on the horizon, is a modern hotel concept for independent and group travelers who value adventure and culture with minimalist yet intentional details and amenities.
About the role
Drift Santa Barbara | Dusk + Dawn + Hotel Amenities
Full-Time | Non-Exempt
Drift Santa Barbara is looking for a Kitchen Supervisor to lead daily culinary execution across our F&B outlets, Dusk & Dawn.
This role is for someone who loves being in the kitchen, takes pride in consistency, and knows how to run a kitchen. You’ll work closely with our F&B Manager and in coordination with our Executive Chef to ensure every plate reflects the Drift standard- thoughtful, intentional, and rooted in place.
If you’re organized, creative, and ready to take ownership of kitchen operations, we’d love to meet you.
What you'll do
Run Kitchen Operations
- Execute opening and closing procedures
- Keep service organized, efficient, and on standard
- Coach and train team members on recipes, execution, and cleanliness
Drive Culinary Quality
- Ensure consistent food preparation and presentation
- Follow and enforce standardized recipes
- Monitor ingredient quality and freshness
- Accommodate special guest requests when appropriate
Own Inventory & Organization
- Manage ordering and inventory levels
- Conduct product counts and monitor waste
- Support food cost control initiatives
- Keep the kitchen clean, organized, and inspection-ready
Collaborate & Support Programming
- Work alongside the Executive Chef on menu updates
- Coordinate with the F&B Manager on daily execution
- Support special events and hotel programming as needed
Qualifications
- 2+ years in a lead or supervisory kitchen role
- Strong food safety and sanitation knowledge
- Experience managing inventory and maintaining organization
- Ability to lead in a fast-paced, multi-outlet environment
- Food Handler Certification (required)
- A calm, accountable leadership style
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