Maintenance Technician

Full-Time, Non-Exempt position reporting to the Maintenance and Service Center Manager within the Operations department.

About the Role

Under the direction of the Director of Maintenance, the Maintenance Technician maintains, repairs, and installs food service (kitchen) related equipment throughout Campus Dining and Shops operations. This role ensures the safe condition and operation of all food service systems in the facilities while maintaining a cooperative attitude with the food service management and maintenance teams.

Responsibilities

• Diagnose and repair various types of food service equipment, such as ovens, fryers, steamers, combi ovens, coolers, freezers, ice machines, etc.
• Install new food service and refrigeration equipment and systems.
• Perform all scheduled preventive maintenance and cleaning on all food service (hot and cold) equipment as needed.
• Receive and complete work orders through a repair order ticket system.
• Maintain inventory of tools, equipment, and materials.
• Inspect jobs upon completion and ensure areas are clean.
• Observe and report any needed repairs on equipment following established preventative maintenance procedures.
• Respond to emergency calls as needed.
• Follow established safety procedures and techniques to perform job duties, including lifting, climbing, and tool and equipment operation.
• Prioritize service calls and follow up on completed calls with unit managers.
• Develop and maintain a parts inventory by unit.
• Assist in the development of a preventative maintenance program/schedule with the Maintenance Manager.
• Make repairs as thoroughly and cost-effectively as possible.
• Maintain a neat, clean, and orderly shop area and vehicle.
• Regular attendance and reliable transportation are required.
• Professional appearance, demeanor, and hygiene are required.

Requirements

• Trade school degree required, or equivalent combination of training and maintenance history.
• Knowledge of commercial food service equipment repairs, maintenance, and installation techniques.
• Knowledge of operation of electrical control systems.
• Ability to read and interpret wiring diagrams, schematics, and written reference materials.
• Ability to operate a computer and assigned software.
• Ability to diagnose and resolve problems.
• Ability to use hand and power tools.
• Strong mechanical aptitude, including problem-solving and critical thinking skills.
• Valid NYS driver’s license and clean driving record; ability to demonstrate safe driving practices.
• Must be available to work special events and promotions.

Qualifications

• Minimum 5 years’ experience repairing restaurant equipment.
• Refrigeration background required.
• Good working knowledge of electrical, HVAC, and general plumbing.
• Ability to follow instructions and work independently.
• Exceptional organization, interpersonal, and communication skills.
• EPA Refrigeration Certification preferred.

Schedule

Scheduled hours of work are typically 8am–4:30pm but may vary depending on business needs. Nights and weekends may be required during peak periods. A minimum of 40 hours per week is required.

Work Environment

• The work environment can be loud and busy, with exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
• Frequent exposure to heat, steam, fire, and noise in a kitchen environment.
• Continual walking, standing, climbing, stooping, bending, kneeling, reaching, and heavy lifting and carrying.
• Frequent travel between on-campus operations, repair shops, and supply houses.
• Work may take place in refrigerated and temperature-controlled environments.

Physical and Mental Demands

• Ability to lift frequently, push and pull 50 lbs+, reach above head height, squat, kneel, bend, and reach.
• Occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl.
• Manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures.
• Good visual acuity for reading reports, computer work, etc.