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

• Kitchen Supervisor

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