POSITION IDENTIFICATION
TITLE Equipment Mechanic - Food Service
CLASSIFICATION NUMBER 8740
GRADE 26
CLASSIFICATION Nonexempt
IMMEDIATE SUPERVISOR Maintenance Supervisor
GENERAL FUNCTION
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 460 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. The ability to develop knowledge of, respect for, and skills to engage with those of other cultures or backgrounds 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 driver’s 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.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Assures the proper operation of a wide variety of mechanical machines and devices including pumps, engines, motors, conveyors, compressors, and steam cooking equipment by observing mechanical machines in operation and listening to them to locate the source of malfunctions, lubricating and cleaning mechanical machines, dismantling the machines in order to repair or replace inoperative parts such as belts, fans, motors, and pumps, and adjusting the machines to prescribed operating standards or performance rates.2. Remodels existing conveyor systems and food service equipment according to work orders or verbal instructions by inspecting the work site to determine the materials, equipment, tool requirements, and method to be used; developing a plan or layout for the project or following a blueprint, sketch or schematic; assembling, fabricating or building and installing materials, equipment, or fixtures as required by the scope of work.
3. Performs work in the installation, operation, maintenance, modification, service, and repair of electrical, heating, ventilation, air conditioning, plumbing, and high and low pressure refrigerant systems, including lithium bromide absorption and food service systems by inspecting and testing those systems to locate and diagnose faults and malfunctions, troubleshooting and/or performing required repairs through replacement of inoperative parts or adjustment of thermostatic controls and blowers and providing an estimate of repair (and/or replacement) costs beyond the capability to perform.
4. Ensures that food service systems are maintained and functioning well by troubleshooting and repairing control devices and wiring within the food service system and maintaining, repairing, and/or modifying secondary refrigerant systems including pumps, valves, cooling, air moving equipment, and local temperature/pressure controls.
5. Contributes to efficient and effective Food Service equipment operations by advising the designated supervisor on the quantity and types of materials that should be ordered and stocked for use in Food Service equipment projects.
6. Performs basic plumbing work by repairing existing plumbing and pipe lines, replacing washers in valves, installing plumbing fixtures, such as sinks, toilets, water heaters, and connecting them to outlet and inlet pipes by fitting with gaskets, couplings, traps, and valves, and soldering connections to seal joints, and opening clogged drains and stopped-up toilets.
7. Performs basic electrical work by replacing faulty switches, sockets, plugs, fuses, breakers, insulators and other simple elements of electrical systems, fixtures and equipment, wiring, and electrical machinery, inspecting and testing electrical lighting, power circuits, and equipment, and maintains and repairs existing electrical wiring, equipment, and installations, and providing an estimate of repair and/or replacement costs beyond the capability to perform.
8. Assists with documenting the cost of maintenance repairs and services by keeping records of time and materials to be charged to each job and providing periodic status reports to the supervisor.
9. Minimizes institutional liability regarding the University's compliance with federal regulations by complying with policies, laws, and regulations governing environmental protection, hazardous waste disposal and the use of chemical substances and materials, utilizing specialized equipment in the recovery and recycling of regulated refrigerants, and maintaining records of refrigerant recovery-recycling activities as required by the Environmental Protection Agency (EPA).
10. Provides technical assistance on the purchase of new or replacement mechanical equipment, food service equipment, or systems by reviewing and preparing equipment specifications, and advising the leadership on equipment capability and compatibility, installation requirements and costs, and potential operations and maintenance expenses.
11. Assists with documenting the cost of repairs by ensuring labor hours are charged appropriately on the mobile device using the CMMS app. and providing periodic status reports to the designated supervisor regarding the status of work projects, material consumed, and man-hours used. Additionally, ensures communication with customers regarding the status of work orders.
12. Focuses on customer needs and customer satisfaction, projects, and positive customer service environment to both internal and external customers, and promotes and encourages an attitude of exemplary customer service and high integrity to all of the staff within Facilities Management.
13. Promotes preventive maintenance as a strategy in maintaining equipment keeping accurate records on each piece of equipment indicating all required and performed maintenance, performing spot checks of equipment to determine working condition, oiling moving parts, cleaning and servicing tools and equipment as directed or specified in the operator’s manual, and/or scheduling and supervising the periodic cleaning and servicing of tools and equipment.
14. Contributes to an accident-free work environment by complying with operator’s instructions for the use of power tools, wearing protective gear such as goggles, hearing protectors, back supports, and work gloves, reporting incidents of unsafe work activity to supervisors, and following standard safety precautions during work.
15. Contributes to a work environment that encourages knowledge of, respect for, and development of skills to engage with those of other cultures or backgrounds.
16. Contributes to the overall success of Facilities Maintenance by remaining competent and current in food service equipment through self-directed reading in the field, attending professional development courses, and attending training and/or courses as required by the supervisor, and performing other essential duties and responsibilities as assigned.
SUPERVISION
The Equipment Mechanic - Food Service, may be required to instruct, direct, or supervise other maintenance personnel.
OFFICE OF HUMAN RESOURCES
REVISED OCTOBER 2024
