Kitchen Technician

• Installing and setting up new kitchen equipment, including but not limited to ovens, stoves, grills, fryers, refrigerators, freezers, dishwashers, food processors, and ventilation systems.
• Performing routine maintenance on kitchen equipment to ensure optimal performance, safety, and longevity. This includes cleaning, lubricating, adjusting, and inspecting components as per manufacturer guidelines.
• Diagnosing equipment malfunctions, identifying faulty parts, and repairing or replacing components such as motors, heating elements, sensors, thermostats, valves, and electrical wiring.
• Investigating and resolving operational issues with kitchen equipment, including temperature inconsistencies, power failures, leaks, unusual noises, and mechanical failures.
• Adhering to safety protocols and regulations while working with electrical, gas, and water systems in commercial kitchens. Ensuring that equipment installations and repairs meet industry standards and local codes.
• Maintaining an inventory of spare parts, tools, and supplies necessary for equipment maintenance and repairs. Ordering replacement parts as needed and keeping track of service records.
• Communicating with kitchen staff, chefs, managers, and maintenance supervisors to understand equipment needs, schedule maintenance tasks, provide repair estimates, and ensure customer satisfaction.
• Keeping accurate records of maintenance schedules, service reports, equipment manuals, warranties, and work orders. Providing detailed documentation of repairs and replacements performed.
  

Qualifications

• High school diploma or equivalent. Additional vocational training, certification, or coursework in appliance repair, HVAC, or electrical systems is beneficial.
• Proven experience as a kitchen equipment technician or appliance repair technician, preferably in a commercial kitchen or food service environment. Familiarity with a wide range of kitchen equipment brands and models is desirable.
• Proficiency in troubleshooting mechanical, electrical, and electronic components of kitchen equipment. Ability to use hand tools, power tools, multimeters, and diagnostic equipment effectively.
• Understanding of electrical systems, gas systems, refrigeration principles, plumbing, and ventilation systems related to commercial kitchen equipment.