Assessing the company’s facilities to determine necessary repairs to continue operation, in a cost-efficient manner. Responsible for routine maintenance, painting, floor work, and repair of any equipment. Order parts, supplies, or equipment from catalogs or suppliers. Keep accurate records of any repairs completed and when equipment is due for service.
The Maintenance Technician performs routine, non-specialized maintenance and minor repairs on commercial restaurant equipment used in daily operations. Such equipment includes:
- Commercial blenders and smoothie preparation equipment, including blade assemblies, seals, and housings
- Ice machines, limited to accessible components and water supply connections
- Point-of-Sale hardware, including receipt printers, monitors, cash drawers, and associated cabling
- Back-of-house prep and storage equipment, including prep tables, shelving units, and ingredient stations
These duties involve basic upkeep, cleaning, adjustment, calibration, and minor component replacement necessary to maintain equipment in proper working condition.To perform these duties, the employee uses standard hand tools (e.g., screwdrivers, wrenches, pliers, socket sets, hex keys), power tools (e.g., drills and drivers), basic diagnostic tools(e.g., multimeters), andmanufacturer-approved service tools, along with cleaning and maintenance equipment.
