Job Information
University of Buffalo - Campus, Dining Maintenance Technician in Buffalo, New York
Job Description
Job title Maintenance Technician, Equipment
Reports to Maintenance and Service Center Manager
Department Operations
FLSA Status Full-Time, Non-Exempt
Position Summary
Under the direction of the Director of Maintenance, the Maintenance Technician maintains, repairs, and installs food service (kitchen) related equipment as required throughout the Campus Dining and Shops operations and other duties as assigned for the efficient operation of the Maintenance Department. Maintains and provides for the safe condition and operation of all food service systems in the facilities. Maintains a cooperative attitude of working together with the food service management team and maintenance team
Expected Hours of Work
Scheduled hours of work may vary day to day depending on business needs. Scheduled shifts can vary in length. Nights and weekends may be required during peak periods. Minimum of 40 hours per week is required.
Essential Functions
Diagnose and repair malfunctions in various types of food service (kitchen) and refrigeration systems
Install new food service (kitchen) and refrigeration equipment and systems when required
Relocate and expand existing food service (kitchen) and refrigeration systems as required
Repair, replace, or calibrate controls, thermostats, switches, fuses, and electrical wiring
Fabricate, assemble, and install electrical wiring, controls and piping according to specifications
Wire and connect motors, compressors, temperature controls, and humidity controls according to wiring schematics.
Maintain preventive maintenance schedules and procedures for all food service (kitchen) and refrigeration equipment, including changing of filters and cleaning condensers and coils.
Perform all scheduled preventive maintenance and cleaning on all food service (kitchen) and refrigeration equipment as needed.
Assist to complete energy conservation surveys to realize most efficient, cost effective use of food service (kitchen) and refrigeration energy.
Receive and complete work orders.
Select material and hardware and make time and materials estimates.
Maintain accurate records on material and labor used.
Maintain inventory of company-owned tools, equipment, and materials.
Inspect jobs upon completion and ensure areas are clean.
Work with building principals and supervisors to complete projects.
Detect needed repairs on equipment following established inspection procedures.
Respond to emergency calls as needed.
Perform preventive maintenance on tools and equipment.
Operate tools and equipment according to established safety procedures.
Ensure that equipment is in safe operating condition.
Follow established safety procedures and techniques to perform job duties, including but not limited to lifting, climbing, etc.
Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor Immediately.
Ability to handle physical workload.
Strong problem solving and critical thinking skills.
Regular attendance and reliable transportation is required.
Professional appearance, demeanor, and hygiene required.
Prioritizes service calls and follow-up on completed calls with unit managers.
Use Clock Shark to update work status throughout the day.
Develops and maintains a parts inventory as well as equipment list by unit.
Assists in development of a preventative maintenance program/ schedule with the Maintenance Manager .
Makes repairs as quickly and cost effectively as possible.
Maintains a neat, clean and orderly shop area and vehicle.
Meets needs and requests of the unit managers.
Respond to emergency maintenance requests.
Education and Training
Knowledge of commercial food service (kitchen) equipment repairs, maintenance, and installation techniques
Knowledge of operation of electrical control systems
Ability to read and interpret blueprints, diagrams, schematics, and written reference materials
Ability to operate a computer and assigned software
Ability to perform mathematical calculations
Ability to diagnose and resolve problems
Ability to use hand and power tools
Trade school degree is required, or equivalent combination of training and maintenance history in a high volume dining service setting such as a university, large school or hospital
Desired Qualifications
Minimum 5 years’ experience repairing restaurant and bakery equipment
Refrigeration background required
Good working knowledge of electrical wiring, schematic, and general plumbing
Ability to follow instructions and work independently
Exceptional organization, interpersonal, and communication skills
Be available for CDS and/or University special events and promotions
Must have valid driver’s license
Will be required to drive company vehicles (not trucks)
Work Environment
The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls
The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise
Continual walking, standing, climbing, stooping, bending, kneeling, reaching, and heavy lifting and carrying.
Work in tiring and uncomfortable positions, outside and inside. Exposure to extreme temperatures.
Frequent travel between on campus operations, repair shops.
Exposure to extreme temperatures in coolers and freezers
Work may take place in a refrigerated and temperature-controlled environment
Ability to use the following equipment: Meter, gage, welding equipment, ladder, hoist, hand and power tools, pipe bender, propane torch. Light truck or van.
Physical and Mental Demands
Must have the ability to lift frequently, push and pull 50 lbs+, reach above head height, squat, kneel, bend and reach.
This position is very active and the employee must be able to stand and walk for a minimum of 8 hours.
The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl.
The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms,
Good visual acuity for reading reports, computer work, etc.
Ability to demonstrate safe driving practices.
Licensure/Certification
Refrigeration Certification required
Travel Requirements
Will travel between UB Campuses using company vehicles
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Requirements