Lead Kitchen Equipment Technician

High school diploma, GED, or equivalent required.
Trades schooling, technical, or vocational schooling completed.
3+ years of experience repairing and maintaining commercial kitchen equipment (refrigerators, fryers, stoves, hood vents, dishwashers, etc.).
Previous supervisor experience in a related field is a plus.
Strong mechanical aptitude, including knowledge of electronics, steam, gas, and refrigeration.
Valid driver’s license and driving record that aligns with safety standards.

Oversee the daily operation, repair, and preventative maintenance (PM) of culinary equipment and systems at multiple locations.
Troubleshoot, diagnose, and repair a wide range of commercial kitchen equipment, including but not limited to refrigerators, fryers, stoves, ovens, dishwashers, ice machines, and beverage dispensers.
Maintain and repair gas, electric, and steam systems.
Perform preventative maintenance tasks, such as inspecting equipment, replacing worn parts, and lubricating moving parts, to ensure optimal performance and longevity.
Respond to emergency repair requests and resolve equipment malfunctions promptly to minimize downtime.
Lead and supervise a team of culinary technicians, providing guidance, training, and support.
Schedule and assign daily work activities to staff and supervise the completion of tasks.
Train and mentor new technicians on equipment operation, maintenance procedures, and safety protocols.
Ensure compliance with all national, state, and local regulatory requirements.
Enforce food safety and sanitation procedures to maintain a clean and safe kitchen environment.
Maintain accurate service records and documentation of all maintenance and repair activities.

EPA universal certification is preferred.
CFESA Certification is a plus.
Strong interpersonal skills with an ability to communicate well both in oral and written reports.
Excellent organizational and time management skills.