Refrigeration technician

Job Description

Job Description

Refrigeration technician

ABOUT ORWASHERS :

Orwashers Bakery (Orwashers.com) is a New York City institution, founded in 1916 in a small storefront on the Upper East Side. Today, Orwashers continues to be known for its New York classics including rye bread, pumpernickel, bagels, rugelach, black and white cookies and so much more.

In addition to selling bread to many of New York’s top restaurants and gourmet grocery stores, Orwashers currently operates three retail bakeries—on the Upper East Side and the Upper West Side in Manhattan, and in Roslyn Heights, Long Island. Orwashers also delivers our breads and baked goods throughout Manhattan and distributes to carefully selected partners nationwide. While the company has grown since its humble beginnings over a century ago, the same values remain baked in—handmade classic breads and baked goods made fresh locally with love each day.

Responsibilities :

Installation : Installing new refrigeration systems, including commercial refrigerators, freezers, ice machines, and HVAC systems.

Maintenance : Performing routine maintenance on refrigeration equipment, including inspections and preventative measures.

Repair : Troubleshooting and repairing refrigeration systems, including diagnosing complex issues and making necessary repairs.

Troubleshooting : Identifying and resolving issues with refrigeration systems, including electrical and gas system problems.

Documentation : Maintaining records of work performed, including daily service logs, refrigerant recovery reports, and service records.

Safety : Ensuring compliance with safety regulations and following proper safety procedures, including the use of personal protective equipment.

Communication : Communicating with maintenance manager about system malfunctions, repair costs, and alternate cooling options.

Technical Expertise : Understanding refrigeration principles, electrical systems, and mechanical components.

Problem-solving : Diagnosing and resolving complex system problems, requiring strong problem-solving skills.

Skills and Qualifications :

Technical proficiency in refrigeration systems and related equipment.

Strong understanding of electrical systems and mechanical components.

Attention to detail and the ability to follow instructions accurately.

Good communication skills to effectively explain issues and solutions.

Physical stamina to handle the physical demands of the job.

Problem-solving skills to diagnose and resolve complex issues.

Working Conditions / Essential Functions

• Able to stand for 8 hours per shift / day (normally 5-days a week for an average workweek of 40 hours)
• Able to grasp, reach overhead, push, lift, manipulate and carry up to 50 pounds
• Ability to work flexible hours and days, including holidays and weekends
• Experience working with high performance teams
• Fluency in Spanish is a plus

ABOUT YOU :

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Types : Full-time, exempt

Pay : $25-$28 depending on experience and skill level

Benefits : Paid time off

Schedule : 8-hour shifts including weekends; hours will vary with the needs of the business

Work Location : In-person, Bronx, NY (primary location), in-person Manhattan, NY (secondary locations) and Roslyn Heights, NY (tertiary location)

Company Description

OUR STORY

Orwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.

In 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.

Since then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.

Though our heritage is one of transformation and innovation, one thing will never change : Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.

Company Description

OUR STORY\r\nOrwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.\r\n\r\nIn 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.\r\n\r\nSince then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.\r\n\r\nThough our heritage is one of transformation and innovation, one thing will never change : Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.