Kitchen Equipment Mechanic III (UPDATED)

As an Equipment Mechanic III, you will be responsible for performing regular maintenance, troubleshooting issues, and executing repairs on commercial kitchen equipment to minimize downtime and ensure a safe, efficient kitchen environment. This role supports the Arizona Student Union, Global Center, and all satellite operations.

The Student Union Memorial Center (SUMC) is one of the largest student unions in the United States, spanning 405,000 square feet and provides students with everything they need.

Outstanding UA benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; UA/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to UA recreation and cultural activities; and more!

The University of Arizona has been recognized for our innovative work-life programs. For more information about working at the University of Arizona and relocations services, please click here.

• Kitchen Equipment Repair and Maintenance: Use critical thinking to perform service and mechanical repairs on various commercial kitchen equipment and appliances, such as ovens, refrigerators, dishwashers, fryers, griddles, grills, and refrigeration units. These also include specialty equipment for brands such as Rational, TurboChef, Hobart, Alto Sham. Typical issues include temperature dysfunction, power problems, and broken parts.
• Work Request Management: Respond to and address daily work requests with minimal supervision, ensuring that equipment issues are resolved quickly and effectively.
• Prioritization and Decision-Making: Utilize the work ticketing system to receive and prioritize tasks, making informed decisions on the most effective and cost-efficient repair methods.
• Inventory Management: Inventory all kitchen equipment to include a living maintenance document of all dates repairs performed, parts purchased and cost for each piece of equipment to determine asset replacement. Purchasing: Order and buy kitchen equipment parts from distributors locally and on-line. As well as make recommendations of equipment needs to include capital purchase items in conjunction of need within the kitchen/restaurant setting.
• Routine Maintenance: Conduct maintenance tasks
  according to quarterly or biannual schedules to maintain optimal equipment
  performance, prevent downtime, and adhere to safety standards.
  Performs more complex plumbing, electrical, and
  carpentry maintenance and repairs such as replacing solenoid valves,
  switches. relays and thermostats, rewiring appliances, construction
  partitions and small outbuildings, installing plumbing pipe and related
  plumbing fixtures.
• Troubleshooting: Identify and address problems including, error codes, heat sensors, refrigerant leak detectors, etc.
• Vendor Relationships and Coordination: Arrange and oversee service vendors for warranty repairs and specialized support when needed, such as during high work volume or for specific technical services. Foster and maintain positive working relationships with vendor representatives to ensure effective communication and collaboration.
  Proactive Issue Management: Identify signs of wear and tear or potential equipment failures and address these issues proactively to ensure continuous operation and avoid unexpected breakdowns.
  Perform plumbing, unstopping clogged sinks, drains, and garbage disposals, resetting circuit breakers
• General Support: Services and make minor repairs across the unit as needed.

Knowledge, Skills and Abilities:

• Extensive knowledge
  of methods, materials, tools, parts, and techniques used in the repair and
  maintenance of commercial kitchen equipment
• Knowledge
  of building and equipment maintenance/repair techniques
• Ability
  to communicate effectively
• Ability
  to multi-task
• Ability to work in high-volume and maintain fast pace
• Ability to lift and transport up to 50lbs
• Ability to operate forklift, dollies, and other basic loading and unloading equipment as needed

• 5 years of relevant experience, or equivalent combination of education and work experience.
• High school diploma or high school diploma equivalency is required.
• Ability to drive according to the University Fleet Safety Policy.

• Trade school graduate with diploma/certification in commercial HVAC/refrigeration.
• Certifications in: Rational, Turbo Chef, Hobart, Alto Sham, Vulcan, Wolf, Imperial Range, F"Real, Manitowoc Ince, Scotsman, True, Traulson, Delfield and/or Beverage-Air.