Description

Position Summary

The primary role of the Master Service Technician is to provide advanced level service, repair and installation of Commercial Kitchen Production Cooking Equipment at the Sandia Resort and Casino.

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.

Essential Duties and Responsibilities

To provide advanced level service, repair and installation of Commercial Production Cooking Equipment at the Sandia Resort and Casino.

Complies with Pueblo, Resort & Casino, and Facilities Department standard operating procedures.

Reports equipment repair requirements to supervisor.

Performs preventative maintenance, adjustments, and basic repairs on Refrigeration & Commercial Production Cooking Kitchen Equipment.

Performs seasonal overhauls and transitions of systems to and from heating/cooling.

Coordinates major component replacement and evaluation of complex system problems.

Ensures proper care in the use and maintenance of equipment and supplies; promotes workplace safety.

Assists HVAC Technicians on needed installations, repairs of equipment as needed.

Perform complex cooking equipment installations.

Complete repair and maintenance of all Large kitchen Commercial Production Cooking equipment.

Conduct on-site troubleshooting, testing and repairs, including complex kitchen equipment.

Manage and retain proper equipment, parts, inventory and tools.

Ensure compliance with safety protocols.

Ensure that post installation and repairs are tested and adjusted to manufacturer’s recommended settings to ensure optimum performance.

Manage and maintain proper equipment, parts, inventory and tools needed to complete tasks.

Complete installation, servicing and repair of foodservice equipment.

Consult with manufactures, customer and management.

Collaborate with management on procedures, work orders and continuous improvement initiatives.

Take the lead in troubleshooting complex issues and provide effective solutions.

Read and interpret equipment manuals for required maintenance and service.

Maintain accurate records of parts, materials and components.

Participates in Facilities Safety program and is responsible to complete all safety training and promote a safe work environment for team members and guests.

Works in a composite crew and is required to assist Hard Maintenance, Electrical, Plumbing, Kitchen Repair technicians and/or other trades in accomplishing their duties on a routine basis.

Be able to Utilize and Use Asset Management Software to track Labor, Materials and Records of Preventative Maintenance Activities and Repairs.

Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy.

Additional Responsibilities

Other duties as assigned by the Facilities Manager.

Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

Ability to lift 75 pounds.

Strong interpersonal skills with all direct work associates as well as networking with all Team Members is essential throughout Pueblo of Sandia whether they hold public facing and/or back-of-the-house positions.

All Team Members must:

Be polite, friendly and professional always.

Demonstrate an approachable demeanor when working with all co-workers and Team Members throughout the company.

Reflect a kind, empathetic, patient, and respectful behavior with all internal and external business dealings. Support co-workers as needed to meet business demands.

Build professional work relationships with all Team Members while supporting a strong teamwork environment. Maintain a friendly, professional and approachable demeanor in the performance of all duties.

Performs all job-related duties that have been assigned.

Qualifications

Education and Experience

Required:

High School Diploma or GED certification.

Five (5) years of hands on experience in commercial installations and service and repair of foodservice equipment and kitchen/restaurant equipment.

Successful completion of an accredited Technical/Trade school with a minimum of two (2) years of hands on experience in commercial refrigeration.

Any combination of trade school and/or experience directly related to the duties and responsibilities specified totaling five (5) years may substitute for the required experience.

License/Certifications/Registrations

Must possess and maintain a valid, unrestricted New Mexico Driver’s License.

The following certification is required prior to employment start date:
- CFESA (Commercial Food Equipment Service Association) Master Technician Certification Required
- Universal Refrigerant Certification
- JR: Journeyman refrigeration preferred
- JP: Journeyman plumber preferred
- BO1/BO2: boiler operation (low or high pressure) JG: Journeyman gas fitters preferred

Must be able to successfully pass a stringent background investigation.

Will require a pre-employment and random drug screening.

Physical Requirements/Working Conditions

The following selected physical activities are required to perform the essential functions of this position

Physical Requirement

Description

Balancing

Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

Crouching

Bending the body downward and forward by bending leg and spine.

Feeling

Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.

Finger Dexterity

Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.

Grasping

Applying pressure to an object with the fingers and palm.

Hearing

Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.

Kneeling

Bending legs at knee to come to a rest on knee or knees.

Lifting

Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. (Up to 10 lbs.)

Pulling

Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion. (Up to 10 lbs.)

Pushing

Using upper extremities to press against something with steady force to thrust forward, downward, or outward. (Up to 10 lbs.)

Reaching

Extending hand(s) and arm(s) in any direction.

Seeing

The ability to perceive the nature of objects by the eye.

Walking

Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.

Sitting

Particularly for sustained periods of time.

Standing

Particularly for sustained periods of time.

Stooping

Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.

Talking

Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

List Working Conditions Required:

1. Work is performed indoors.

2. May work extended hours and evening or weekend hours at times.

3. Subject to hazardous materials which may cause bodily harm: smoke, common colds, influenza, dust, odors and elevated noise levels.

4. Tasks may be performed on uneven, inclined, challenging, soft carpeted floors, cement structures, and surfaces.

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Master Kitchen Cooking Equipment Service Technician

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