Food Service Equipment Technician - (25000078)
Months: 12
Hours: 8
Please view the full job description below:
https://ccsd.net/employees/resources/pdf/desc/support-staff/7275.
Position Summary
Under general supervision, installs, repairs, and maintains food service equipment in all schools, the central kitchen, and other Clark County School District locations
Essential Duties and Responsibilities
This list of Essential Duties and Responsibilities is not exhaustive and may be supplemented.
1. Troubleshoots and repairs convection ovens, microwave ovens, slicers, mixers, steam tables, braising pans, steam kettles, ice builders, conveyor lines, volumetric fillers, hoppers, tray dispensers, dough elevators, shrink wrappers, heat sealers, food pumps, hot dog cookers, propane gas grills, electrical thermocouples, thermostats, food warmers, heat lamps, deep fryers, fryer filters, grills, air curtains, and other food service equipment.
2. Installs thermocouples, thermostats, flow controls, timing systems, and gas valves.
3. Maintains lighting in Food Service offices, central kitchen, and warehouse facilities.
4. Operates and maintains high-pressure steam boilers.
5. Performs minor repairs to water and gas lines.
6. Maintains and repairs evaporative coolers.
7. Tests safety components to ensure proper operation.
8. Provides recommendations and relocates equipment items such as convection ovens, fryers, mixers, steam kettles, brazing pans, microwave ovens, rethermalizers, hyper-steamers, grills, steam tables, and refrigerators/freezers (reach-in and roll-in).
9. Identifies problems with warranted equipment and takes appropriate action.
10. Confers with vendors and contractors on the types, installations, and usage of food serving equipment.
11. Oversees the developmental process of skilled trades assistants (STAs) and their daily work activities.
12. Recommends and assists in the development of specifications for new equipment.
13. Inspects and calibrates limit switches.
14. Tests newly installed or recently repaired equipment.
15. Ensures Hazard Analysis and Critical Control Point (HACCP) procedures are followed regarding calibration of equipment.
16. Conforms to safety standards, as prescribed.
17. Performs other tasks related to the position, as assigned.
Distinguishing Characteristics
Involves skilled work in repairing and maintaining electro-mechanical, pneumatic, or hydraulic food service equipment.
Knowledge, Skills, and Abilities (Position Expectations)
1. Knowledge of repair practices and procedures for electrical, plumbing, and mechanical equipment.
2. Ability to recognize, understand, interpret, and apply local, state, federal, and national codes including, but not limited to: Uniform Building Code (UBC), Uniform Mechanical Code (UMC), National Fire Protection Association (NFPA), National Electrical Code (NEC), Americans with Disabilities Act (ADA), and health regulations.
3. Ability to learn and apply work procedures.
4. Ability to plan and organize work.
5. Ability to operate hand and power tools and equipment.
6. Ability to perform strenuous physical work.
7. Ability to safely move and relocate heavy objects.
8. Ability to work flexible work hours or shifts.
9. Ability to work in confined areas.
10. Ability to withstand heights and perform work safely.
11. Ability to work cooperatively with staff, vendors, and contractors.
12. Ability to recognize and report hazards and apply safe work methods.
13. Possess physical and mental stamina commensurate with the responsibilities of the position.
Position Requirements
Education, Training, and Experience
1. High school graduation or other equivalent (i.e., General Educational Development (GED), foreign equivalency, etc.)
2. Two (2) years of experience in the repair and maintenance of electrical, mechanical, and/or food service equipment; and, graduation from an accredited college or trade/vocational school in the study of electrical, mechanical, and/or food service equipment repair; or, Four (4) years of experience in the repair and maintenance of electrical, mechanical, and/or food service equipment.
Licenses and Certifications
1. A valid driver’s license that allows the applicant/employee to legally operate a motor vehicle in Nevada. License must be maintained for the duration of the assignment.
2. Copy of current driving history (dated within six (6) months from the date printed) issued by the Department of Motor Vehicles (DMV) at time of application or Qualified Selection Pool (QSP) placement and at time of interview prior to final selection.
3. Aerial Work Platform certification. Certification must be maintained for the duration of assignment. If certification is not in possession at the time of application, it must be obtained within five (5) months of hire date.
4. Hold or be able to obtain forklift qualification card. If qualification card is not in possession at time of application or QSP request, it must be obtained within five (5) months of hire into position. Qualification card must be maintained for the duration of the assignment.
Job Type: Full-time
Pay: $26.52 - $37.33 per hour
Expected hours: 40 per week
Benefits:
- Dental insurance
- Employee assistance program
- Health insurance
- Life insurance
- Paid time off
- Retirement plan
- Vision insurance
Schedule:
- 8 hour shift
- Day shift
- Holidays
- Monday to Friday
- No weekends
- Year round work
Application Question(s):
- What types of kitchen equipment have you repaired? (e.g., convection ovens, combi ovens, warming cabinets)
- Can you provide specific brands and models you’ve worked on?
Work Location: In person
