Kitchen Supervisor - Drift Santa Barbara

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, 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 proceduresKeep service organized, efficient, and on standardCoach and train team members on recipes, execution, and cleanliness Drive Culinary Quality Ensure consistent food preparation and presentationFollow and enforce standardized recipesMonitor ingredient quality and freshnessAccommodate special guest requests when appropriate Own Inventory & Organization Manage ordering and inventory levelsConduct product counts and monitor wasteSupport food cost control initiativesKeep the kitchen clean, organized, and inspection-ready Collaborate & Support Programming Work alongside the Executive Chef on menu updatesCoordinate with the F&B Manager on daily executionSupport special events and hotel programming as needed Qualifications 2+ years in a lead or supervisory kitchen roleStrong food safety and sanitation knowledgeExperience managing inventory and maintaining organizationAbility to lead in a fast-paced, multi-outlet environmentFood Handler Certification (required)A calm, accountable leadership style Locations: Santa Barbara, CA