Kitchen Technician (Commercial Kitchen Equipment Technician)
Reports To: Engineering Supervisor / Chief Engineer (may have a dotted line to Food & Beverage Director)
Works Alongside: AC Technician (for refrigeration), General Technician
Job Overview:
The Kitchen Technician is a specialized role focused on the installation, preventive maintenance, and repair of all commercial food service and kitchen equipment. This technician ensures the operational readiness, safety, and efficiency of equipment critical to culinary operations, minimizing downtime that directly impacts food production.
Key Responsibilities:
- Equipment Maintenance & Repair: Service, troubleshoot, and repair a wide range of commercial kitchen equipment, including but not limited to: convection ovens, ranges, broilers, fryers, griddles, steamers, dishwashers, garbage disposals, food processors, mixers, and hood ventilation systems.
- Refrigeration Focus: Perform specialized maintenance and repair of commercial refrigeration units specific to kitchens: walk-in coolers/freezers, prep tables, reach-in refrigerators, ice makers, and blast chillers. Coordinate with AC Technicians on larger systems.
- Preventive Maintenance Program: Execute a rigorous PM schedule for all kitchen equipment to ensure safety (especially for gas-fired appliances), efficiency, and compliance with health department regulations.
- Gas & Electrical Systems: Troubleshoot and repair gas supply lines, burners, ignition systems, and associated electrical controls (thermostats, timers, solenoids, relays) on kitchen-specific equipment.
- Ventilation & Hood Systems: Maintain and repair kitchen exhaust hoods, grease filters, fire suppression systems (Ansul), and make-up air units to ensure proper ventilation and fire safety.
- Emergency Priority Response: Provide immediate response to equipment failures that halt kitchen production, prioritizing issues that affect food safety (refrigeration) or immediate revenue (cooking lines).
- Parts & Inventory: Maintain a specialized inventory of common kitchen equipment parts, seals, heating elements, and thermostats.
- Liaison & Training: Work closely with culinary staff to understand equipment issues, provide basic operational training to prevent misuse, and ensure clear communication on repair statuses.
Qualifications & Skills:
- High school diploma or equivalent. Technical training in appliance repair, electrical, or mechanical fields is highly preferred.
- Minimum 3-5 years of experience specifically maintaining and repairing commercial kitchen equipment.
- Strong knowledge of gas systems, high-temperature cooking equipment, and commercial dishwashing mechanics.
- Basic refrigeration knowledge; EPA 608 Certification (Type I or Universal) is a significant plus for handling refrigerants in ice machines and reach-ins.
- Excellent mechanical aptitude and problem-solving skills for a diverse equipment set.
- Ability to work in a hot, fast-paced kitchen environment and interact effectively with culinary teams.
- Understanding of local health department codes related to equipment is beneficial.
