The Restaurant Equipment Technician performs skilled technical work in the installation, maintenance, repair, and servicing of commercial kitchen equipment, such as ovens, fryers, grillers, refrigerators, freezers, coffee machines, dishwashers, ice machines, and HVAC systems. The role requires strong problem- solving skills, technical expertise, and the ability to work independently or as part of a team to ensure minimal downtime for restaurant operations.
#### *Key Responsibilities*
– *Installation*: Set up and install new commercial kitchen equipment according to manufacturer specifications and local codes.
– *Maintenance*: Perform routine preventive maintenance on equipment to ensure efficient operation and extend equipment lifespan.
– *Troubleshooting & Repair*: Diagnose mechanical, electrical, and plumbing issues in kitchen equipment and execute timely repairs.
– *Equipment Calibration*: Adjust and calibrate equipment to meet operational standards, such as temperature controls for refrigeration units or cooking appliances.
– *Compliance*: Ensure all repairs and installations comply with health, safety, and sanitation regulations, as well as manufacturer guidelines.
– *Inventory Management*: Maintain an inventory of parts, tools, and supplies, and order replacements as needed.
– *Customer Service*: Communicate effectively with restaurant staff and management to explain issues, provide updates, and offer recommendations for equipment care.
– *Documentation*: Keep accurate records of service calls, repairs, maintenance schedules, and parts used.
– *Emergency Response*: Provide on- call support for emergency repairs to minimize operational disruptions.
#### *Qualifications*
– *Education*: High school diploma or equivalent; technical or vocational training in refrigeration, HVAC, electrical systems, or related fields preferred.
– *Experience*: 2+ years of experience repairing or maintaining commercial kitchen equipment or similar systems.
– *Certifications*: EPA Section 608 Certification (for handling refrigerants) is often required. Additional certifications like CFESA (Commercial Food Equipment Service Association) or manufacturer- specific training are a plus.
– *Skills*:
– Strong knowledge of electrical, mechanical, and plumbing systems.
– Proficiency in reading schematics, manuals, and technical diagrams.
– Ability to use diagnostic tools, hand tools, and specialized equipment.
– Excellent troubleshooting and problem- solving skills.
– Good communication and customer service skills.
– *Physical Requirements*: Ability to lift heavy equipment (up to 50- 100 lbs), work in confined spaces, and stand for extended periods. Comfortable working in hot, cold, or noisy environments.
– *Other Requirements*: Valid driver’s license and clean driving record (for travel to job sites). Willingness to work flexible hours, including evenings, weekends, and on- call shifts.
#### *Work Environment*
– Primarily works in commercial kitchens, which may involve exposure to high temperatures, noise, and grease.
– Frequent travel to client locations, often within a designated service area.
– May work in tight spaces or at heights (e.g., on ladders).
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Name: Portfolio Co
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