Diagnose, repair, and perform preventive maintenance on commercial cooking and refrigeration equipment and systems.

• Disassemble and reassemble equipment. Perform scheduled preventive maintenance, overhauls and troubleshooting all types of equipment.
• Adjusting, aligning, assembling, calibrating, inspecting, lubrication and testing of commercial food equipment, electrical/mechanical and electronics troubleshooting.
• Assisting the installation and removal of countertop beverage equipment for major corporate accounts to include knowledge of electrical power, water, drain, airflow and space requirements.
• Operate hand tools, power tools, gauges, and measuring equipment to perform service of the unit.
• Additional areas of focused learning:
• • Developing solutions that are in the best interests of the customer.
  • Ordering parts and completing required all paperwork.
  • Communicating effectively with customers, field supervisor, dispatchers and employees.
  • Managing vehicle inventory, maintenance and appearance.
• Complete all work tasks in a safe and efficient manner in accordance with company safety standards.

• High school diploma or GED.
• Knowledge of basic electricity; amperage, voltage and current, understanding of basic heating and refrigeration, water quality and filtration principles.
• EPA Certification. Refrigeration License is required. A minimum of a class 2 certification preferred.
• Ability to diagnose commercial cooking and refrigeration equipment performance through observation, testing and setup.
• Ability to learn new technology and maintain equipment following procedures and specifications.
• Ability to give and take written and verbal instructions.
• Ability to accurately complete documents to verify work performed.
• Able to travel and attend training schools (as applicable).
• Ability to effectively communicate with the customer.