Commercial Food Service Technician

Grand Canyon University•Phoenix, AZ

1d•Onsite

About The Position

Grand Canyon University's Facilities department is seeking a full-time Commercial Food Service Technician. This role involves the installation, servicing, repair, and maintenance of various commercial kitchen and refrigeration equipment, including calibration of related instruments. The technician will also be responsible for troubleshooting equipment malfunctions, ordering parts, instructing users on proper operation, and ensuring compliance with state regulations. The position requires a strong understanding of refrigeration, electrical, and mechanical systems, as well as adherence to safety codes and procedures. The work schedule includes on-call availability for emergency situations on a 24/7 rotational basis.

Requirements

Technical school graduation or equivalent apprenticeship in refrigeration units all types and sizes.
Minimum of three years’ experience at the journey level.
Work experience must involve all levels of refrigeration, ice machines, walk-ins, cold wells.
Must have certificate of completion for refrigerant transition/recovery and be certified as universal. (EPA)
Ability to read, comprehend and follow refrigeration and electrical blueprints and schematics.
Thorough knowledge of heating, ventilation, commercial kitchen equipment and refrigeration equipment, electrical systems as applicable to trade specialty.
Knowledge of local and national Fire Underwriters Code and ASHREA Standards for the refrigeration industry.
Ability to effectively troubleshoot (sometimes without schematics for installed equipment) and resolve.
Thorough knowledge of materials, methods and hazards of the refrigeration trade with proficiency in the use of related tools.
Ability to perform delicate and intricate repairs.
Ability to climb ladders and work in high places and confined spaces.
Sufficient strength and physical dexterity to perform the duties and responsibilities of this job including heavy lifting.
Ability to wear and use personal protective equipment, as needed (including respirator, subject to pulmonary test.)
Available for on-call and rotating schedule.
Must have valid driver’s license and clean driving record.
Must pass background check requirements
Knowledge of blueprints.
Knowledge of commercial mechanical and electrical systems.
Knowledge is mandatory of: principles of HVAC/R systems, controls, and components; combustion systems; air and water balancing; kitchen equipment; kitchen cooking equipment; interpreting drawings and schematics; fundamentals of HVAC/R equipment and troubleshooting techniques; environmental regulations for fuels, refrigerants, and hazardous materials.
Knowledge of, and experience in, indoor air quality (IAQ) investigation and problem solving.
Highly proficient in handling electronic and mechanical systems
Knowledge of refrigeration, able to pass all state and local testing requirements
Knowledge of single systems, display cases and walk-in boxes
Highly proficient in installing and troubleshooting refrigeration units.
Must have the physical skills and endurance to move about campus and the buildings in order to fulfill daily maintenance tasks and activities.
Ability to understand and follow safety requirements and precautions.
Ability to conduct one’s self in a professional manner in all interactions.
Good communications skills with a good command of the English language
Ability to work weekends, holidays, or extended hours as needed and be in on call rotating pool to handle emergencies
Ability to proficiently handle work ticketing system and utilize computer to handle communication to management and/or customers.
Ability to follow all work procedure/department and safety guidelines.
Must have own tools.
Provide a positive example to students by supporting the University’s Doctrinal Statement, Ethical Position Statement and Mission of Grand Canyon University.

Responsibilities

Install, service, repair, maintain refrigeration and kitchen cooking equipment and any other equipment including calibration of related instruments, gauges and controls.
Install, service, repair, maintain, operate and adjust all types of industrial, commercial mechanical refrigeration, ventilation, and ventilating equipment, food service equipment and air dryers.
Install, service, repair, maintain, operate and adjust all gas fired appliances as well as auxiliary heating specialties.
Conduct necessary tests, including standard industry approved trouble shooting methods to determine malfunctions and/or causes of breakdowns of all assigned equipment; remove, repair or replace faulty parts, subassemblies and major components; retest equipment with repaired or replaced components and make required adjustments and/or corrections to restore complete/proper operation.
Recommend and/or order necessary parts and supplies for installation, service, repair and maintenance of all assigned equipment.
Instruct and advise users of proper operation and maintenance of equipment.
Service, repair, maintain, adjust and calibrate gas and electric ovens and grills.
Install additional electronic, electrical, plumbing to improve or enhance performance, or to adapt to existing systems.
Review work with State Inspectors, as required, to ensure compliance with State regulations.
Report, organize and maintain all necessary records of materials purchased/work performed to service, repair, maintain and operate all equipment, including applicable records/paperwork associated with EPA mandates and refrigerant transition/recovery.
Service, repair, calibrate, regulate, fine-tune, or test machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.
Service, repair, adjust, and test machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.
Check and change air filters and condensate pans tablets/pads on a regular basis.
Perform general maintenance tasks as needed.
Perform and maintain work to local, state and Federal codes.
Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
Attends classes and seminars (classroom or online) to update skills.
Work Schedule requires to be available on a rotational basis with other technicians to respond to emergency situations on a twenty-four hour, seven day, basis.