Kitchen Technician

4-6 years of experience with commercial/industrial cooking and processing equipment, including mechanical and electrical operations and/or small-system refrigeration repair and maintenance.
Advanced understanding of machinery and equipment.
Basic computer skills.
Ability to read and understand drawings, schematics and diagrams.
Experience with repairs and maintenance of different types of cooking/processing equipment to include combi ovens, gas and electric grills and cooking vessels, handheld and stand mixers, forming and packaging equipment, automated conveyance, metal detectors, and other types of commercial/industrial kitchen equipment.
Ability to troubleshoot, diagnose, and repair low voltage controls, safety circuits, motors, heating elements, burners, blowers, heat exchangers, etc.
Expertise with gas valve troubleshooting.
Fire suppression safety training.
Experience working with inputs, outputs, and PLC logic systems and ability to troubleshoot these systems.
Ability to travel as necessary (up to 10%) for business purposes.
Excellent follow through, judgment, and common sense. “Make it happen” attitude.
Must be able to read, write and speak English.

Lead and educate compliance with all safety, food safety, and security standards.
Perform preventive maintenance and routine inspections on assigned ovens, brasiers, grills, formers, mixers, and ancillary equipment as needed.
Perform troubleshooting of assigned out of service equipment and correct issues, act as an escalation point for lower level technicians, and escalate to leadership and/or vendors as needed for additional troubleshooting.
Document all work in the computerized maintenance management system (CMMS) and ticketing systems as appropriate.
Mentor all maintenance personnel in developing appropriate skill sets and knowledge of equipment specializing in mechanical, electrical, and hot side equipment.
Lead root cause analysis of major downtime events.
Act as a network resource for technical issues and lead network-wide root cause analysis.
Develop maintenance personnel knowledge on intermediate to advanced troubleshooting and repair techniques for commercial/industrial cooking equipment.
Audit maintenance personnel work and provide feedback to improve performance and quality.
Audit vendor work to provide feedback to leadership on quality of work and SLA performance.
Write and/or modify PMs to standardize across the network and increase effectiveness.
Perform building project work as assigned.