Kitchen Facilities Manager

Southeastern University•Lakeland, FL

49d•Onsite

About The Position

This role is responsible for the oversight, maintenance, safety, and operational efficiency of all commercial kitchen spaces, equipment, and utility systems. This role ensures zero operational downtime by managing preventative maintenance programs, managing vendor relationships, ensuring strict compliance with health and safety regulations, and overseeing capital improvement projects. Service, clean, and repair all restaurant equipment.

Requirements

High School/GED
EPA Section 608 Certification (Refrigeration)
Valid Driver License with clean driving record
Deep understanding of commercial HVAC/R (Heating, Ventilation, Air Conditioning, and Refrigeration), plumbing, electrical, and gas systems.
Technical maintenance skills and experience.
3–5 years of experience in commercial facilities management, specifically within high-volume kitchens, hotels, or food manufacturing plants.
Proficiency with CMMS platforms, building automation systems (BAS), and standard office software (Excel, G Suite)
Ability to communicate technical issues clearly to non-technical culinary staff and executive leadership alike
Ability to proficiently diagnose, repair, and maintain specialized food service equipment such as Coolers, Freezers, and other various types of commercial restaurant equipment.
Repair/replace lights, switches, receptacles, windows, glass, handles, doors, door locks, door closures, hinges, faucets, shower valves, drains, toilets, urinals, furniture, sheetrock, door jambs, water heaters - gas and electric.
Provide assistance to the Director of Maintenance Operations and other maintenance employees in removing and/or repairing air conditioners and other various tasks related to the maintenance area.
Ability to operate an aerial lift, forklift and other vehicles as the job requires.
Must be able to read, understand, and interpret schematics, plans, and diagrams and drawings
Complete additional tasks assigned by the Access Control Manager or Director of Maintenance Operations

Nice To Haves

Bachelor’s degree or technical certification.
Restaurant equipment manufacture training or experience.
Provide information to the Director of Maintenance Operations relative to equipment needs, cleaning, sealing, caulking, and painting of buildings - interior and exterior.

Responsibilities

Maintain and service all areas in the food service spaces
Service and schedule all repairs to emergency power services (generators) across campus
Maintain and service all Food service equipment across campus Food Court, Tuscana, Chick-fil-A, Welcome Center.
Create and maintain a preventative maintenance program for all food service equipment.
Maintain accurate and updated progress and equipment reports.
Oversee the daily operation, repair, and preventative maintenance (PM) of all commercial kitchen equipment (e.g., ovens, walk-in coolers, fryers, dishmachines, ventilation hoods). Including but not limited to adding refrigerant, checking amp draw on compressors, install and maintenance of refrigeration systems. Hot and Cold equipment, Dishmachines.
Manage equipment and maintenance in Asset Essentials to track work orders and asset history.
Diagnose minor electrical, plumbing, and mechanical issues before escalating to external technicians.
Manage third-party service vendors for regulatory responsibilities. (grease trap pumping, generator services and maintenance).
Ensure the facility strictly adheres to OSHA, FDA, local health department, and fire safety regulations.
Maintain up-to-date documentation for fire suppression systems (ANSUL), health inspections, and equipment calibrations.
Lead regular safety audits and coordinate emergency repair responses (e.g., power outages, refrigeration failures).
Manage the kitchen equipment operational budget, tracking expenses for repairs, maintenance.
Assist the Director of Maintenance Operations in Capital Expenditure (CapEx) forecasting by identifying aging assets requiring replacement.