Commercial Kitchen Equipment Service Technician (Hot Side & Warewash)

TriMark•Frederick, MD

23h•$25 - $35•Onsite

About The Position

TriMark USA is hiring a Commercial Kitchen Equipment Service Technician focused on hot-side and warewash equipment. Reporting to the Service Supervisor, this intermediate-level role is based near Frederick, Maryland, and involves field work at customer locations. The technician provides service, repair, maintenance, and installation of foodservice equipment, including standard kitchen equipment and simple ice machines; specialized equipment is excluded. The position requires independent work, technical troubleshooting, customer interaction, and participation in a full on-call rotation. Compensation includes an incentive plan and door-to-door compensation. Tuition reimbursement may be used for certifications that support growth into a Senior Service Technician role.

Requirements

High school diploma or equivalent.
1–2 years of experience in commercial installation, service, or repair of foodservice or kitchen/restaurant equipment, or equivalent military or practical experience.
Intermediate computer skills.
EPA certifications at Level 1 and Level 2 at minimum.
Ability to work flexible shifts and adapt to changing work schedules.
Ability to pass a background check after offer acceptance.
Ability to work independently and multitask effectively.
Strong communication, phone etiquette, verbal, written, interpersonal, and customer-service skills.
Ability to troubleshoot, test, repair, and service foodservice equipment.
Ability to present information confidently to groups of customers when needed.
Ability to lift 75 pounds, bend or twist, handle or control objects and tools, stand for long periods, maintain or regain balance, and kneel, stoop, crouch, or crawl.

Nice To Haves

Successful completion of an accredited technical or trade school.
At least one year of hands-on experience in commercial refrigeration.
Universal EPA certification.

Responsibilities

Perform on-site repair and maintenance of standard kitchen equipment and simple ice machines; specialized equipment is excluded.
Participate in the full on-call rotation.
Troubleshoot and test equipment at an intermediate level.
Regularly survey equipment and safety devices.
Independently service customers’ foodservice equipment.
Perform intermediate-level equipment and accessory installations.
Inspect foodservice equipment for safety and identify needed repairs and preventative maintenance.
Manage and maintain the equipment, parts inventory, and tools on the service vehicle, keeping them in safe condition.
Take periodic inventory of parts, materials, and components as directed.
Provide timely, detailed service reports using an assigned tablet and use field automation systems such as tablets and cell phones.
Contact Senior Service Technicians periodically for troubleshooting or assistance.
Provide professional service and customer support during service calls and installations; understand customer requirements, build positive relationships, and take appropriate action.
Operate vehicles safely and use appropriate personal protective equipment.
Read and interpret equipment manuals for maintenance and service.
Inform management about intermediate procedures and work-order status.
Assist with other jobs and perform other related duties as assigned.