MAINTENANCE TECHNICIAN Food Service Equipment and HVAC DEFINITION Under general supervision, performs a variety of skilled and semi-skilled tasks involving the maintenance, repair and installation of Food Services equipment, appliances, and general upkeep of building facilities. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. - Services and maintains refrigeration equipment to include walk-in freezers, refrigerators and coolers. Replaces belts, services motors, controls, and refrigerant systems. - Services and maintains dishwashers, water heaters, steam kettles, cookers and mixers. - Services and maintains ovens, gas valves, pilot lights, thermocouples, heating and refrigerating units on food carts, fans and electrical cords. - Installs and relocates Food Services equipment and appliances. - May lead the work of others, requisition materials, keep records of time and materials and be responsible for user maintenance of equipment. - When not otherwise engaged in support of Food Services, may assist in other maintenance work throughout the district involving heavy manual labor as well as performance in skilled and semi-skilled tasks. QUALIFICATIONS GUIDE Knowledge of - Electrical and plumbing methods, principles and practices related to buildings; knowledge of kitchen appliance repair, electric motors, pumps, compressors, electrical, refrigeration, heating and plumbing systems. - Methods, materials, tools and equipment used in the maintenance and repair of Food Service equipment. - Basic arithmetic, work vocabulary, English language to a level required for satisfactory work performance. - Safety procedures and practices relating to work in and around Food Service areas. Ability to - Maintain, test, and troubleshoot electric motors, pumps, compressors, refrigeration, heater and plumbing systems. - Use required hand and power tools. - Lift heavy objects. - Read and interpret schematics and blueprint drawings. - Estimate time, materials; maintain work records, and reports. - Understand and carry out oral and written instructions. - Establish and maintain cooperative working relationships. Training and Experience Equivalent to the high school, two years experience in the maintenance and repair of food service equipment and HVAC, and combination of training and experience, which could likely provide the desired knowledge and ability. License Possess and maintain a valid motor vehicle operator's license. HVAC certification preferred and may be required for some geographical areas. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals and disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. The employee frequently is required to walk; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee is occasionally required to stand. The employee must be able to bend, stoop, crawl, push, pull, lift, climb, walk and grasp. Ability to lift 75-100 lbs.regularly. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee must be willing to work schedules which include coverage on nights, weekends and holidays. WORK ENVIRONMENT The work environment characteristic described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and in outside weather conditions and is regularly exposed to risk of electrical shock. The employee frequently works in high, precarious places and frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to wet and/or humid conditions and vibration.