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Kettle Jobs in Oregon (NOW HIRING)

Amy's

Kitchen Supervisor - Kettle Deck

White City, OR · On-site

The Kitchen Supervisor is responsible for leading the group to excel; ensuring and enhancing performance, and exceptional quality, (e.g. high yield, low disposals). Focused on bigger picture ...

Heritage Specialty Group

Machine Operator

Milwaukie, OR · On-site

$19 - $21/hr

Our company is comprised of two local families and two generations who are joined together by the same mission of supporting our customers with naturally fresh, kettle cooked foods for retail and ...

Crescent Hotels & Resorts LLC

Line Cook PM Shift

Portland, OR · On-site

$16.75 - $21/hr

... tilt kettle, waffle iron and flat top grill. 8. Comply with attendance rules and be available to work on a regular basis. 9. Perform any other job related duties as assigned. REQUIRED SKILLS AND ...

Crescent

Line Cook PM Shift

Portland, OR · On-site

$16.75 - $21/hr

... tilt kettle, waffle iron and flat top grill. 8. Comply with attendance rules and be available to work on a regular basis. 9. Perform any other job related duties as assigned. REQUIRED SKILLS AND ...

Campbell's

Packer- 3rd shift- $18.60/hr

Salem, OR

$18.60/hr

Our portfolio includes the iconic Campbell's brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao's Homemade, Snack Factory ...

Good Shepherd Health Care

Cook

Hermiston, OR · On-site

$18.44/hr

Dish machine, coffee maker, point of sale, food chopper, salamander, turbo chef, flame and flat top grill, steam jacketed kettle, tilt skillet, microwave oven, mixer, meat slicer, various choppers ...

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Kettle information

See Oregon salary details

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How much do kettle jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for kettle in Oregon is $17.19, according to ZipRecruiter salary data. Most workers in this role earn between $16.01 and $18.80 per hour, depending on experience, location, and employer.

What is a kettle operator?

A kettle operator is a worker responsible for managing and operating large industrial kettles used in food processing, chemical manufacturing, or other production settings. Their main duties include monitoring temperatures, mixing ingredients, ensuring safety protocols, and maintaining equipment. They play a key role in ensuring products are cooked or processed to the correct specifications and quality standards. Attention to detail, mechanical aptitude, and adherence to safety procedures are important skills in this role.

What are the key skills and qualifications needed to thrive as a kettle operator?

To thrive as a Kettle Operator, you need knowledge of food production processes, safety protocols, and basic mechanical skills, often supported by a high school diploma or equivalent. Familiarity with industrial kettles, temperature controls, and quality monitoring systems is typically required. Attention to detail, teamwork, and effective communication help ensure smooth operations and product consistency. These skills are crucial for maintaining food safety, minimizing errors, and supporting efficient production in a manufacturing environment.

What are some common challenges faced by kettle operators, and how can they be addressed on the job?

Kettle Operators often encounter challenges such as maintaining consistent temperatures, preventing contamination, and managing batch timing to ensure product quality. These challenges can be addressed by closely monitoring equipment gauges, adhering to strict sanitation protocols, and communicating effectively with quality control and maintenance teams. Developing a keen attention to detail and being proactive with equipment maintenance also help prevent issues and ensure smooth production runs.

What is the difference between Kettle vs Data Integration Developer?

AspectKettle
RoleKettle (Pentaho Data Integration) Developer
CertificationsTypically none required, but familiarity with Pentaho tools is common
Work EnvironmentData integration projects, ETL processes, often in data warehouses
Industry UsageBusiness intelligence, data analytics, enterprise data management

The main difference between Kettle and Data Integration Developer is that Kettle refers to the specific open-source ETL tool used for data integration tasks, while a Data Integration Developer is a professional who designs and implements data workflows, often using tools like Kettle. The developer role may involve multiple tools and platforms, whereas Kettle is a specific software used within that role.

What are the most commonly searched types of Kettle jobs in Oregon?

The most popular types of Kettle jobs in Oregon are:

What are popular job titles related to Kettle jobs in Oregon?

For Kettle jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Kettle jobs in Oregon look for?

The top searched job categories for Kettle jobs in Oregon are:

Kettle jobs near you
Infographic showing various Kettle job openings in Oregon as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $35,752 per year, or $17.2 per hour.

Kitchen Supervisor - Kettle Deck

Amy's Kitchen, Inc.

White City, OR • On-site

Full-time

PTO

Posted 25 days ago

Amy's Kitchen rating

6.3

Company rating: 6.3 out of 10

Based on 25 frontline employees who took The Breakroom Quiz

299th of 445 rated food and drinks producers

Job description

The Kitchen Supervisor is responsible for leading the group to excel; ensuring and enhancing performance, and exceptional quality, (e.g. high yield, low disposals). Focused on bigger picture, continuous improvement, planning, organizing multiple units for success; reviewing staffing levels, evaluating and optimizing resources (people and capital). Is responsible for working across the organization and with multiple departments and functions. Charged with creating a vision for the group, helping effect change, and setting the tone and creating an environment that fosters success.
ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned.
  • Develop depth and experience of team by recognizing individual development opportunities and proactively addressing them.
  • Track employees' planned and unplanned absences, tardiness, and overtime. Proactively and appropriately follows up with employees needing improvement.
  • Optimize the number of full time employees to reduce temporary and regular labor costs.
  • Evaluate employee performance through ongoing feedback (positive and negative) and annual performance reviews. Place subordinates lacking in skills sets on formal development plans and tracks progress. Initiate the disciplinary process, when necessary disqualify personnel not able to perform to established standards. This includes but is not limited to following standard procedures, food safety, quality, safe use of equipment, GMPs, labeling, etc.
  • Review and submit payroll.
  • Provide guidance and direction to Leads. Develop their supervisory and leadership skills.
  • Create staffing scheduling.
  • Coach Leads and employees to stop certain processes when quality issues arise.
  • Determine employees' readiness to learn new skills and take on greater responsibility.
  • Lead problem-solving meetings to involve employees in creating and implementing solutions for production problems.
  • Provide ongoing and frequent feedback to individual employees to inspire and improve performance.
  • Interview and select employees (temp and otherwise) for regular employment.
  • Motivate and lead employees to meet and exceed goals.
  • Approve requests for time off (PTO).
  • Review the production schedule / demand regularly to determine needs for schedule change.
  • Monitor product quality and ensures that no substandard product is processed.
  • Initiate and lead efforts to continuously improve; maximize yield and minimize waste.
  • Maintain accurate records of frozen leftover WIPS.
  • Audit practices on the floor for adherence to written procedures, communicate positively results from audits to employees and employ sense or urgency to correct any noted deviations.
  • Monitor equipment downtime and works with Maintenance to resolve equipment related problems.
  • Submit MCRs for process changes.
  • Initiate (write up) and follow up on work orders for the area.
  • Complete department report including, but not limited to, material usage, waste, downtime, attendance, etc.
  • Monitor and manage non-inventory items supplies.
  • Proactively seek opportunities to reduce labor, increase productivity, and solve problems with team members.
  • Document procedures for standardization and training purposes. Update SOPs.
  • Work with other department to solve problems related to GMPs, Quality, Sanitation, Safety, and production.
  • Maintain employee training records.
  • Maintain weekly and monthly reports.
  • Maintain reports showing labor utilization including temporaries.
  • Track OT and actively manages labor costs for the team or department.
  • Complete daily reports.
  • Collect and review batch sheets and disposal forms on a daily basis for completeness and accuracy. Assure all info is reported on time.
  • Analyze waste, downtime, and yields and identifies opportunities for improvement.
  • Meet regularly with team members to communicate department performance against objectives and standards.
  • Works with Kitchen Training Coordinator to ensure that employees in training are scheduled appropriately to maximize their training potential and ensuring that employees needing training are scheduled accordingly.
  • Meets weekly with Kitchen Training Coordinator and Shift Leads to understand what the training priorities are on a daily basis.

It is the responsibility of all employees to uphold the mission of the Amy's Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.
SUPERVISORY RESPONSIBILITIES
  • Supervise kitchen employees.

EDUCATION and/or EXPERIENCE
  • Bachelor's Degree from a four-year college or university; or four years of food and/or manufacturing related experience and/or training; or equivalent combination of education and experience.

SKILLS
INTERPERSONAL SKILLS
    • Active listening skills.
    • Builds and maintains relationships easily.
    • Is approachable, empathic, and compassionate; boosts self-esteem and maintains respect.
    • Works easily with diverse styles and people from different backgrounds.
    • Can comfortably give and receive personal feedback.
    • Able to confront issues and conflict in a constructive and productive manner.
    • Demonstrates patience and a calm, reassuring manner; shows even composure, even in the face of frustration and mounting pressure.
    • Able to train others to perform to standards.
    • Cooperates easily with peers and others. Can collaborate across organizational boundaries.
    • Self starter.

LEADERSHIP SKILLS
    • Motivates others with positive, encouraging messages and spirit; charisma.
    • Provides vision and direction to help others achieve goals.
    • Effectively coaches others to reach their potential.
    • Courageously confronts performance issues and addresses problems.
    • Initiates improvement and problem solving. Able to lead a team to solve problems.
    • Is able to teach others; provide context as well as details.
    • Can think strategically; yet, operate effectively at the 'ground level.'

COMPUTER SKILLS
    • Familiar with Windows Office (Word, Excel, Powerpoint).
    • Will be required to write down procedures and work with spreadsheets.
    • Ability to create charts to summarize and present results.

LANGUAGE SKILLS
    • Ability to read, write and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
    • Ability to write thorough shift reports.
    • Ability to speak effectively before groups of employees. Must be bi-lingual (English/Spanish).

MATHEMATICAL SKILLS
    • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
    • Ability to compute rate and percentages.
    • Have a good understanding of production standards and efficiencies.

REASONING ABILITY
    • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
    • Ability to deal with problems involving several concrete variables in standardized situations.
    • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
    • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
    • Ability to diagnose and assess current operations in order to continuously improve processes and conditions.

PHYSICAL DEMANDS
  • The employee may occasionally lift and/or move up to 50 pounds.
  • Ability to stand and/or walk for several hours a day.
  • Ability to perform manual operations where repetitive motion is required.

WORK ENVIRONMENT
  • While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The employee may be exposed to wet and/or humid conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate.

OTHER
  • Able to meet deadlines and complete projects on time (e.g. performance evaluations).
  • Effectively plans and executes projects.
  • Manages multiple demands and priorities.
  • Willing to become expert on work processes.
  • Willing to be on call after work hours.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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