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