Equipment Mechanic, Food Service

Description of Primary Duties

The Equipment Mechanic Food Service performs skilled technical work, on a journeyman level, in the installation, operation, maintenance, modification, service and repair of food service equipment including mechanical, electrical, plumbing, conveyor, heating, ventilation, air conditioning, and refrigeration systems ranging from a half ton to tons capacity. This position inspects and tests both high- and low-pressure refrigerant systems to locate and diagnose faults and malfunctions, performs required repairs through replacement of inoperative parts or adjustment of thermostatic controls and blowers, and provides an estimate of repair and/or replacement costs beyond the capability to perform. The Equipment Mechanic Food Service complies with federal regulations governing environmental protection, hazardous waste disposal, and the use of refrigerants, chemical substances, and materials.

Minimum Acceptable Qualifications Education: A high school diploma or the equivalent is required. Completion of a HVAC technical training program in a vocational or technical school or a recognized apprenticeship program is preferred.

Experience: At least four years of progressively responsible experience in the repair, maintenance, installation and modification of commercial and industrial heating, ventilation and air conditioning systems is required. Work experience must include a knowledge of high- and low-pressure HVAC systems.

Skills: The ability to interpret wiring diagrams, blueprints, and electrical schematics is required. The ability to use test equipment and small hand and power tools, such as drills, oxygen-acetylene torches, volt-ohmmeters, circuit testers, and manifold gauges is required. Computer literacy is required.

Effort: Must be able to lift and transport materials and equipment weighing up to 50 pounds on a frequent basis, for weights over 50 pounds, team lift and/or mechanical assistance will be used. Prolonged standing and frequent bending, stooping, and reaching on a daily basis and working in confined spaces is required. A full range of physical motion in order to operate manual and electrically powered tools and test equipment, to move throughout campus, including climbing stairs in all University buildings, and to work at heights is required. Work is performed indoors and out-of-doors, occasionally in environments that are dusty, noisy, or which could have work hazards. Some positions in this job classification (job title) are designated as essential employees who must report to work as scheduled when University offices are closed due to severe weather; the supervisor will communicate whether the particular position is considered essential and under what situations. Will be required to respond to after-hours emergencies and mandatory overtime.

License: A valid Drivers License is required. Must have verifiable certification by the Environmental Protection Agency (EPA) for handling all types of refrigerants. Journeyman HVAC license is preferred.

Other: The scope of the position requires exposure to and use of chemicals, solvents, and cleaners, and lubricants common to Food Service Equipment work that may be hazardous and/or cause injury if specific instructions regarding their mixture, use, and disposal/storage are not properly followed. Additional Qualifications Link to Job Description Open Date 01/21/ Close Date (If Close Date is blank then the posting is considered open until filled)