Restaurant Kitchen Equipment Service Technician

The Restaurant Kitchen Equipment Service Technician repairs and maintains restaurant equipment. They perform preventive maintenance and ensure completion of work orders. They facilitate communications with management, maintenance service companies (MSC), and vendors. Responsibilities include troubleshooting equipment, performing carpentry and addressing plumbing issues, installing new equipment as needed in accordance with company safety procedures, maintaining parts inventory, performing preventative maintenance on kitchen equipment, managing work orders meeting Service Level Agreements (SLA), reporting on repair work status, schedule, and budget, and liaising with third party vendors and reviewing their work. Key skills required are restaurant equipment maintenance, refrigeration, HVAC, electrical systems, carpentry, plumbing, preventive maintenance, and budgeting. Preferred qualifications include a high school diploma or equivalent work experience, 2+ years’ field experience in HVAC and commercial refrigeration, 1+ years’ work experience in commercial kitchen equipment repair or educational equivalent, 3+ years’ experience, Environmental Protection Agency (EPA) Certification or CFC Certification, HVAC State Certified License (preferred), State-licensed Mechanical Contractor or Journeyman’s license preferred (required in Oklahoma), and Commercial Food Equipment Service Association (CFESA) Certification (preferred).