Nutrition Services | Senior Food Service Equipment Technician

Purpose

Organize and direct operations and activities involved in the maintenance and repair of heating, ventilation, air conditioning, refrigeration, and food service systems, equipment, and devices at the Nutrition Process Center. Coordinate projects, communications, and energy management functions to meet Nutrition Services needs and ensure smooth and efficient activities.

Essential Functions

• Coordinate projects and communications to meet Nutrition Services needs and assure smooth and efficient activities; assure proper and timely completion of projects and resolution of maintenance issues.
  • Oversee and coordinate a variety of general maintenance and repairs at Nutrition Services; assure proper installation, repair, adjustment, and replacement of various parts, components, and fixtures.
  • Receive, prioritize, and coordinate response to work orders for food service tech; develop, implement, and schedule preventive maintenance functions; coordinate response to emergency situations involving HVAC & R systems and other after-hours emergency repairs.
  • Oversee and participate in the inspection of Nutrition Services buildings, facilities, equipment, and utilities to determine maintenance needs; plan and schedule maintenance and repair projects; inspect completed projects for accuracy, completeness, and compliance with established work orders and specifications.
  • Organize, direct, and participate in the troubleshooting and repair of HVAC & R systems and equipment; diagnose malfunctions and determine repair needs; assure proper functioning and operation of standard HVAC & R systems and hydronic heating, low-pressure steam, and geothermal heat pump systems.
  • Oversee and participate in the installation, adjustment, replacement, and repair of various equipment such as refrigerators, freezers, stoves, thermostats, fans, motors, gaskets, filters, belts, relays, controls, gauges, tubing, pumps, compressors, pipes, and kitchen appliance wrappers & conveyors.
  • Assist in the planning, development, and implementation of construction and renovation projects.
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• Coordinate the maintenance of Nutrition Services; identify and report maintenance and repair needs and related work orders and fire safety and sanitary hazards to appropriate personnel; arrange for major repairs as needed.
• Operate and maintain specialized equipment including testers, meters, welding equipment, and a variety of hand and power tools; drive a vehicle to conduct work.
• Maintain, operate, and assure proper functioning of Nutrition Process Center alarm systems, devices, and equipment; assure proper safety and security of Nutrition Process Center buildings; coordinate response to critical building alarms on a 24-hour/7-day schedule.
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• Coordinate and conduct training activities concerning maintenance and related safety practices, procedures, and techniques.
• Utilize standard office equipment including a computer and assigned software; update and maintain energy management data using assigned computer system programs.
• Prepare, distribute, and respond to a variety of correspondence; prepare and maintain various records and reports related to inspections, energy management, maintenance, repairs, daily activities, personnel, and assigned activities.
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• Crawl and work in tight areas including tunnels and perform work from ladders and scaffolding as needed.
• Develop, manage, and continuously improve a preventive and predictive maintenance program using a computerized maintenance management system (CMMS); maintain asset records, equipment history, and warranty data and track reliability metrics such as equipment uptime, mean time between failures, and preventive-maintenance compliance.
• Support the installation, commissioning, and ongoing maintenance of automated production equipment and cook-chill/blast-chill systems; monitor critical temperatures and food-safety-related equipment performance and respond to deviations to protect product safety and continuity of production.
• Partner in capital planning and equipment lifecycle management; recommend equipment replacement, upgrades, and process improvements based on reliability data, total cost of ownership, and the operational needs of a centralized food-production and distribution facility.
• Supports the FWCS Schools of Success mission to empower all students to reach their potential through equitable and relevant community-connected experiences to ensure students achieve at least one of the 4E's - (Enrollment, Employment, Enlistment, or Entrepreneurship.)
• Positively promote and embody the FWCS Schools of Success six core competencies in our daily work: Creativity and Innovation, Critical and Analytical Thinking, Collaboration, Communication, Cultural Agility, and Self-Direction.
• Perform related duties as assigned by the Administrator to meet the particular needs of the building or unit.

Physical Requirements

• Communication Skills: Ability to speak clearly and hear effectively in various environments.
• Manual Dexterity: Adeptness in the use of hands and fingers.
• Postural Endurance: Sit or stand for prolonged periods as the job requires.
• Flexibility: Ability to bend at the waist, kneel, or crouch to perform specific duties.
• Visual Acuity: Close vision ability with the capacity to adjust focus.
• Mobility: Freedom to sit or walk at will throughout the work environment.
• Strength and Stamina: Capability to lift, carry, push, or pull up to twenty (25) pounds or more.