52 jobs found in oregon

Are You Ready? Are you interested in running your own small business in Captain Cook, Hawaii? Do you want to hire and develop your own team? Are you willing to invest time and personal resources into building a new business? Are you prepared for a commission-based business opportunity? If you're ready, being a State Farm Independent Contractor agent offers: Multiple income streams and the freedom to set your own financial objectives. The opportunity to hire, train, and inspire your team Paid training, marketing assistance, and access to a network of resources. Travel opportunities and ongoing professional development in a fulfilling career. Join us in making a difference and leading your own business with the support of a trusted brand. Apply today or learn more about us at Become a State Farm Agent. State Farm is an Equal Opportunity Employer. Click the "Apply" button to be connected with a State Farm representative and to learn more about the State Farm agent opportunity. Note: The "Apply" button is not an application for employment. State Farm agents are independent contractors. Compensation is sales and commission - based but may also include servicing commissions and bonus potential. No base compensation is available with this opportunity. This is a business opportunity with potential for both profit and loss. To determine actual compensation, the applicable State Farm Agent's Agreement and corresponding schedule of payments must be used. Information contained herein does not guarantee eligibility to receive compensation or guarantee specific results. Eligibility and actual results will vary. Banking products offered by U.S. Bank National Association Member FDIC. Mortgage loans offered by Quicken Loans, LLC; NMLS ;

Takibi and Snow Peak are hiring a Restaurant General Manager to join our team in Portland, Oregon! There's something special happening at Takibi: a thoughtful blend of design, culture, community, and hospitality. Rooted in a deep appreciation for Japanese cuisine, outdoor culture, and intentional service, Takibi has carved out a distinct place in Portland's dining scene. As the restaurant continues to evolve, we're looking for a General Manager to help lead the next chapter. Someone who brings strategic insight, strong business acumen, and a steady hand in guiding both the team and the restaurant's overall success. Key Details: Pay: $65,000-$80,000 DOE Benefits: Comprehensive benefits package including medical, dental, vision, disability, retirement savings, paid time off, professional development, and more. Location: NW Portland, Oregon Schedule: Full-time, 5 days per week; evening and weekend hours required. Who We Are: Takibi is a full-service restaurant and community hub located at Snow Peak's North American headquarters in Portland, Oregon. Grounded in seasonality, storytelling, and intention, it's a place where warmth, creativity, and connection come together through food, design, and shared experience. Takibi reflects the values of our parent company, Snow Peak, an outdoor lifestyle brand with deep roots in Japanese design and culture. Our hospitality concepts bring these values to life through thoughtful spaces, elevated cuisine, and exceptional guest experiences. To learn more, check out our website: and Snow Peak is an equal opportunity employer. We celebrate diversity and are dedicated to creating an inclusive atmosphere for all employees. Who You Are: You're a hospitality leader who sees the big picture but never misses the details. You bring heart and rigor to your work, blending operational know how with a deep commitment to team culture and guest experience. Whether you're overseeing financials, mentoring your team, or stepping onto the floor during service, you move with care and clarity. You're driven by curiosity, fueled by purpose, and ready to be part of something meaningful. Other qualifications are: 7+ years of progressive experience in full service restaurant operations, including 5+ years in a senior management or general manager role. Strong financial and operational acumen, including experience managing labor, COGS, and departmental budgets. Proven track record of driving profitability, operational excellence, and team culture in a dynamic hospitality environment. Experience curating or executing distinctive food and beverage programs with a focus on seasonality, integrity of ingredients, and cultural storytelling. Proven leadership skills with the ability to develop high performing teams through mentorship, accountability, and clear communication. Japanese language skills are especially valued, and proficiency in other languages is also considered a strong asset. Able to work a flexible schedule, including evenings and weekends; ability to stand for extended periods and lift up to 50 lbs. What You'll Do: As General Manager, you'll be responsible for the overall profitability and success of Takibi, guiding both the business and the team toward long term growth and operational excellence. You'll balance strategic vision with grounded leadership, ensuring a seamless, elevated guest experience while building strong cultural alignment across the front and back of house. Key Responsibilities: Lead all aspects of daily restaurant operations, blending strategic oversight with active, hands-on leadership during service to ensure smooth execution and team alignment. Own the departmental P&L, manage budgets, monitor labor and oversee cost controls to meet financial targets while supporting long-term sustainability. Establish and uphold best in class service standards and hospitality practices across all guest touchpoints, creating consistently exceptional guest interactions that foster loyalty. Recruit, hire, mentor, and develop FOH and BOH leadership in partnership with HR and the executive team. Foster a positive, inclusive culture of professionalism, accountability, and continuous learning. Serve as a visible, values-driven leader who cultivates a workplace environment defined by warmth, curiosity, and a shared commitment to excellence. Drive special events, cultural programming, and brand activations that increase visibility, drive traffic, and enhance the restaurant's connection with the local community. Partner with executive leadership to implement forward thinking hospitality strategies that reinforce brand identity, guest experience, and growth goals. If you're ready to help shape the future of a restaurant that blends mission, culture, and creativity, we'd love to hear from you.

Description: The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. Key Accountabilities: you will be responsible for the following but not limited to:? Maintain the highest standards of food preparation and recipe execution? Show off your passion and knowledge about pairing great food and great beer together? Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen? Lead and build a collaborative culinary team by directing professional development with active coaching? Self-discipline, initiative and leadership ability? Motivate employees to work as a team to ensure that food and service meet appropriate standards? Strong communication skills with a passion for team building? Motivate the team and recognize their success? Be our go to person for effective kitchen operations? Continue your professional growth by attending events and seminars to learn industry best practices.? Professional work ethic; being present for work, on time and for every scheduled shift Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke. Requirements: 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality? Team-oriented personality with interest and experience in beer cuisine? Ability to drive hospitality and inspire others to do so? Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion? Compensation details: 0 Yearly Salary PIda4383f79d98-3551

Description: Summary of the Position: To be a positive and helpful team member that assists in the flow of customer service and food service by maintaining a clean and organized space, understanding promptness and food safety guidelines, and demonstrate knowledge regarding the Pelican menu, preparation of all menu items and line procedures. To maintain the Pelican customer service standard and work in a manner that supports all team members. Key Accountabilities: Summarized but not limited to: PREP Responsible for providing exemplary guest service, communicating effectively and efficiently with team members. Understands the importance of being hospitable, friendly, and communicative with guests to ensure a positive dining experience at the Pelican. Maintains valid Food Handlers Follows all OSHA Guidelines Responsible for maintaining a clean and organized space, including prep area, kitchen line and dish area when utilized. Responsible for understanding proper food handling guidelines to ensure safe food consumption for guests and team members. Understanding First In, First Out procedures to maintain food handling guidelines and food safety. Maintain daily and weekly cleaning checklists. Maintain food logs and par levels of prepped food. Demonstrate proper knife handling skills. Remain prompt, polite and helpful during all settings. Able to work in a fast-paced environment and remain calm with any unforeseen changes. Assists other service personnel as needed. Performs all duties in accordance with the Family of Companies and Pelican customer service standard. Maintains general knowledge and provides information to guests of Pelican menu items, events, community involvement. Requirements: One year kitchen restaurant experience preferred Oregon Food Handler's card required Understanding of safe food handling Physical ability to be on foot for the duration of the shift and ability to lift heavy items Compensation details: 18-18 Hourly Wage PI851513e9fb2a-1427

Description: The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. Key Accountabilities: you will be responsible for the following but not limited to:? Maintain the highest standards of food preparation and recipe execution? Show off your passion and knowledge about pairing great food and great beer together? Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen? Lead and build a collaborative culinary team by directing professional development with active coaching? Self-discipline, initiative and leadership ability? Motivate employees to work as a team to ensure that food and service meet appropriate standards? Strong communication skills with a passion for team building? Motivate the team and recognize their success? Be our go to person for effective kitchen operations? Continue your professional growth by attending events and seminars to learn industry best practices.? Professional work ethic; being present for work, on time and for every scheduled shift Able to work on your feet for at least 8 hours. Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment. Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke. Requirements: 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality? Team-oriented personality with interest and experience in beer cuisine? Ability to drive hospitality and inspire others to do so? Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion? Compensation details: 0 Yearly Salary PI233e20ce107e-5333