Kitchen Supervisor - Drift Santa Barbara in Santa Barbara, California at TMC Group LLC

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 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