Combo Tech II

POSITION SUMMARY

The Combo Tech II is responsible for the preventive maintenance, repair services, and parts for commercial cooking, refrigeration, beverage and other kitchen equipment. This position will also perform basic carpentry and maintenance of architectural structures and grounds for restaurant locations as directed by the Combo Tech Lead and Regional Facilities Manager.

ESSENTIAL FUNCTIONS

May perform any or all of the following duties:

• Schedules repairs and completes preventative maintenance programs on restaurant equipment, refrigeration equipment, Point-of-Sale (POS) and building systems including but not limited to HVAC and electrical systems
• Responds to service order requests in a timely manner
• Provides thorough troubleshooting remotely in attempt to resolve minor equipment issues
• Performs general repairs to the facility including but not limited to basic carpentry, patching of walls, ceramic tile replacement/ installation, doors and hardware, painting, etc.
• Reads and understands mechanical and electrical schematics
• Installs cooking, refrigeration and electrical equipment
• Effectively and safely operates standard maintenance tools such as power tools, basic hand tools and basic electrical testing equipment
• Detects, repairs, documents clear concise activity and reports on improper faulty equipment
• Responsible for completing work order and/or department forms and invoicing
• Maintains spare parts inventory in Company vehicle, restocking inventory and ordering of parts
• Proper handling of company issued credit cards and Company vehicle
• Provides leadership, training, and direction to Combo Tech Associate and Combo Tech I staff when needed
• Partners with service vendors in gathering information, reporting unusual issues and problem resolution
• Provides training to restaurant staff on best practice methods when operating restaurant equipment
• Exercise resources to control costs, enhance efficiencies and meet commitments
• Other duties as assigned in response to changing business conditions and/or requirements

POSITION QUALIFICATIONS/CORE COMPETENCIES

• Approximately six (6) years experience in the HVAC/R, electrical and facilities maintenance is required; preferably within the food /restaurant industry
• Approximately five (5) years experience maintaining and servicing refrigeration units such as walk-ins, reach-ins, and ice machines.
• College level courses in air conditioning/refrigeration, electrical and electronics preferred
• Current EPA Freon handling Type II or above certification
• Must be able to pass a credit check
• Valid Driver's License and driving record in good standing is required
• Working knowledge of the following maintenance specialties/trades - HVAC/R, restaurant equipment, basic plumbing, building maintenance, troubleshooting and repair
• Thorough knowledge of electrical, plumbing, carpentry and preventative maintenance programs
• Ability to read and interpret blueprints, diagrams and equipment specifications
• Must be able to work on an "on call" basis approximately one week per month - nights, weekends and holidays
• Experience in the proper handling of various chemicals (HAZMAT)
• Demonstrated ability to plan and prioritize tasks in a self-directed work environment and maintain high levels of productivity without direct supervision

WORK ENVIRONMENT

• Damp, hot and/or humid conditions, coolers/freezers at freezing temperatures, restaurant environment and responsible for multiple restaurants

PHYSICAL DEMANDS

• Heavy phone usage/communication
• Daily travel to restaurants, occasional overnight travel
• Frequently kneeling, bending, squatting, pushing, pulling and reaching above and below waist level
• Occasional lifting and carrying, with assistance, of items up to 125 pounds, lift and carry up to 50 pounds up to 25 feet, work on ladders, roofs, and in rare cases, high precarious places
• Work with moving mechanical parts, pressurized steam equipment, open flames, heated surfaces, liquids and risk of electrical shock
• Interaction may vary from informational, interpretive and sometimes persuasive in nature when communicating with restaurant staff and vendors

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.