Kitchen Technician

Summary:

Performs repairs and preventative maintenance on all types of commercial kitchen and refrigeration equipment.  

Essential Duties and Responsibilities include:

• Will review and verify work requests daily for scheduled and unscheduled maintenance, perform the work required, and turn in completed work orders upon completion of tasks assigned that day. 
• Will monitor dispatch calls and emails for problems needing immediate attention, respond to these calls immediately, and inform management of any equipment needing further repairs or adjustment.
• All repairs will be performed correctly, and the area will be cleaned up of all debris before leaving the area.
• Will perform installations and repairs to all kitchen and refrigeration equipment as required for the completion of projects assigned.
• Will follow all regulations pertaining to the handling of refrigerant disposal and recovery and enter all transactions in appropriate documentation. 
• Safety - Will observe all safety and security procedures, determine appropriate action beyond guidelines, report potentially unsafe conditions, and use equipment and materials properly.
• Dependability - Follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, and commits to long hours of work when necessary to reach goals. Completes tasks on time or notifies the appropriate person with an alternate plan.
• Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.

This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced, or deleted to meet the business needs of the company.

Supervisory Responsibilities:

This position does not have supervisory responsibilities.

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. Those listed below are representative of the knowledge, skill, and/or ability required.   

Knowledge of commonly used concepts, practices, and procedures for the repair and preventative maintenance of kitchen and refrigeration equipment. Including but not limited to ranges, grilles, ovens, steamers, kettles, skillets, mixers, coolers, walk-ins, freezers, ice machines, dishwashers, or other equipment generally associated with restaurant or bar operations.

Education and/or Experience:

• High school diploma or general education degree (GED).
• Minimum three years experience in commercial kitchen equipment and refrigeration equipment repair.
• Universal Refrigerant Certification is required. 
• Must be 21 years of age or older.

Physical Demands:

The physical demands described here are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 75 pounds.

Work Environment:

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts and outside weather conditions. The employee is occasionally exposed to wet and/or humid conditions, high altitudes, precarious places, extreme heat/cold, and risk of electrical shock. The noise level in the work environment is usually moderate. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise. Due to the nature of the business, employees must be able to work a flexible work schedule.