Prep Cook - 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 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. 

Prep cooks will be responsible for setting up workstations in the kitchen and preparing ingredients for the cooking process. The prep cook is required to perform basic cooking duties, monitor stock levels, and take on culinary tasks as they arise.

To be a successful prep cook, you should understand and be willing to comply with food and sanitation guidelines and regulations, be quick and diligent, and be willing to improve on the job. A top-notch prep cook should be able to follow instructions and work in a fast-paced environment.

Our prep cooks work alongside a team of seasoned craft bartenders and are an integral part of the success of the F&B program at Drift. 

• →Setting up and sanitizing workstations.
• →Following prep lists 
• →Measuring ingredients and seasonings, and preparing ingredients to be used to create the food & Beverage menu at Dusk
• →Preparing simple dishes, such as guacamole, oyster dressing, seasoned nut mixes, etc.
• →Ensuring all food items are properly stored, labeled, and easily accessible.
• →Assisting bartenders in preparing food and attending to any culinary tasks that arise.
• →Distributing plates to bar staff to be served, cleaning plates for dishwashing, and preparing takeaway packages for customers.
• →Supervising food and cooling room temperatures.
• →Accepting or rejecting ingredients from suppliers.
• →Maintaining a clean, orderly, and sanitized kitchen.
• →Preparing drinks and cocktail ingredients according to the Beverage Director's specifications.
• →Weekly & Monthly Food inventory

• Knowledge of using all kitchen equipment
• Good working knowledge of the fundamentals of cooking
• Good working knowledge of accepted standards of sanitation
• Knowledge of understanding recipes, inventory, and quality control
• Food Handlers Card