Under administrative direction, the purpose of the position is to plan and coordinate the work of vendors and facilitate development of a quality assurance program which assures Food & Nutrition Services inspections/corrective action plans meet or exceed food service standards by coordinating the work of vendors. This includes assuring that vendor repairs on kitchen equipment are completed on time and have met all applicable code standards. Employees in this classification are responsible for responding to trouble calls in the form of work orders to repair or conduct an evaluation of operating problems to determine appropriate resolutions prior to vendor intervention to ensure vendor assistance is actually needed. This position is distinguished from that of a Technician I – Kitchen Equipment, by the advanced degree of technical knowledge in both the refrigeration and the gas cooking equipment side. Position uses analytical skills to evaluate trends in failure and successes and reviews data from vendor invoices for statistical comparisons. Position ensures compliance of all work with applicable building codes, SREF, and other industry standards. Performs related work as directed.