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in Fremont, CA
EQUIPMENT TECHNICIAN - Full-time / Part-time
Hours | Full-time, Part-time |
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Location | Fremont, California |
About this job
Job Description
POSITION TITLE: EQUIPMENT TECHNICIAN
REPORTS TO: Facility Services Manager
DEPARTMENT: Facility Services
EXEMPTION STATUS: Hourly Non-Exempt
POSITION SUMMARY:
Responsible for performing maintenance and repair of all restaurant equipment using skills and knowledge acquired through a formal apprenticeship or technical training and experience at the journeyman level.
ESSENTIAL DUTIES:
Responds to service calls; repairs restaurant mechanical, electrical, HVAC/refrigeration, and food service equipment in accordance with operating manuals and manufacturers specifications; reads blueprints, wiring diagrams, and schematics to ensure completed work meets specifications; identifies local parts distributors and service vendors; selects and purchases supplies within approved dollar authority; maintains sufficient inventory of readily used supplies.
Evaluates condition of restaurant equipment; advises and consults with management regarding purchase of new equipment or repairs to existing equipment; plans and installs new or replacement equipment as required; obtains warranty certification and performs warranty work in accordance with manufacturers' specifications.
Attends training and safety programs offered by equipment manufacturers or corporate personnel; educates restaurant personnel on proper maintenance and use of equipment; ensures communication and compliance with Company policies and procedures.
CUSTOMERS SERVED:
Internal: All levels of restaurant and regional staff.
External: Local parts distributors, equipment vendors and service operators.
EQUIPMENT/TOOLS:
Ability to operate hand and power tools applicable to the duties and responsibilities mentioned above.
PERFORMANCE CATEGORIES AND STANDARDS:
Organization Values
- Works well in a team environment.
- Demonstrates self-reliance and initiative to do what is right for customers.
- Demonstrates integrity and ethical behavior.
BUSINESS/PROFESSIONAL SKILLS
- COMMUNICATION: Good oral and written communication skills to communicate effectively with regional and restaurant personnel; listens well.
- ADAPTABILITY: Ability to manage multiple requests for service within established time schedules.
- PROBLEM SOLVING/CREATIVITY: Ability to assess nature of service requests and determine appropriate course of action.
- INTERPERSONAL: Good interpersonal skills to work effectively with restaurant and regional personnel; must be a team player.
- CUSTOMER SERVICE: Practices excellent customer service; strives to exceed customer expectations while ensuring compliance with department schedules and procedures; ensures the timeliness and quality of responding to and resolving service requests.
- SUPERVISION/MANAGEMENT: Works under general supervision and direction.
- LEADERSHIP: Demonstrates the behaviors that support the vision and values of the company.
QUALIFICATIONS:
Education - Requires a high school diploma or equivalent and technical trade training. CFC certification required.
Experience - 3 or more years equipment repair and maintenance experience, including: HVAC/refrigeration, and food service equipment.
Skills/Knowledge/Abilities - Good oral English communication and interpersonal skills; basic mathematical skills. In-depth knowledge of operation of electrical, HVAC/refrigeration, and food service equipment. Must possess a valid driver's license and a good driving record. May be required to provide own vehicle with proof of insurance.
Physical Conditions - Requires vision correctable to 20/40 or better; ability to hear and identify sounds clearly; ability to walk, climb, crawl, and use extensive hand movements; ability to ascend a 20 foot vertical ladder; ability to lift 50-100 lbs.; ability to travel to restaurants and other locations 90-95% of time. Requires successful completion of physical examination and drug testing prior to hire.
EXPOSURE CATEGORIES:
May be required to work in untypically hot or cold temperatures.