Kitchen Refrigeration Technician

BHC•Charleston, SC

1d•Onsite

About The Position

The Kitchen/Refrigeration Technician is responsible for maintaining and repairing all kitchen, refrigeration, and HVAC equipment to ensure efficient and safe operations within the hotel. The technician will conduct regular inspections, diagnose issues, perform preventive maintenance, and respond to emergency repairs, ensuring equipment meets health, safety, and operational standards.

Requirements

Proven experience as a Kitchen Technician or Refrigeration Technician, preferably in a hotel or hospitality setting.
Knowledge of commercial kitchen equipment, refrigeration systems, and HVAC repair and maintenance.
Familiarity with electrical, mechanical, and plumbing systems (water, gas and drains).
Strong problem-solving skills with the ability to troubleshoot complex issues.
Ability to read and interpret blueprints, manuals, and wiring diagrams.
EPA 608 Universal Certification is required.
Ability to handle multiple tasks efficiently and prioritize in a fast-paced environment.
Strong attention to detail and commitment to safety.
Communicate effectively with other departments such as housekeeping and stewarding to work towards a common goal.
Be teachable.
Have a drive to better oneself.
High school diploma or equivalent.

Responsibilities

Perform preventive maintenance and repairs on kitchen equipment (ovens, dishwashers, fryers, etc.), refrigeration units, ice machines, and HVAC systems.
Diagnose mechanical, electrical, plumbing and gas issues with kitchen and refrigeration equipment, applying technical knowledge to resolve issues efficiently.
Assist with the installation of new kitchen and refrigeration equipment as needed.
Ensure that all equipment adheres to safety and health standards, including following refrigeration regulations for handling coolants and hazardous materials.
Maintain accurate records of all maintenance and repair work.
Report equipment failures or required upgrades to management promptly.
Respond quickly to emergency repair requests to minimize downtime, disruption to kitchen operations and loss of food products.
Maintain inventory of parts and tools required for repair and maintenance work.
Work closely with kitchen staff, engineering team, and external vendors to coordinate maintenance and repairs.
Perform routine cleaning and preventative maintenance on all coolers, freezers and various other equipment as necessary.
Provide guidance and training to kitchen staff on proper equipment usage and maintenance best practices.
Keep the Chief Engineer or Assistant Director of Engineering promptly and fully informed of all problems or unusual matters of significance so that prompt corrective action can be taken.