The Restaurant Equipment Technician performs skilled technical work in the installation, maintenance, repair, and servicing of commercial kitchen equipment, such as ovens, refrigerators, freezers, fryers, grillers, dishwashers, ice machines, coffee machines and HVAC systems. The role requires strong problem-solving skills, technical expertise, and the ability to work independently or as part of a team to ensure minimal downtime for restaurant operations.

- *Installation*: Set up and install new commercial kitchen equipment according to manufacturer specifications and local codes.

- *Maintenance*: Perform routine preventive maintenance on equipment to ensure efficient operation and extend equipment lifespan.

- *Troubleshooting & Repair*: Diagnose mechanical, electrical, and plumbing issues in kitchen equipment and execute timely repairs.

- *Equipment Calibration*: Adjust and calibrate equipment to meet operational standards, such as temperature controls for refrigeration units or cooking appliances.

- *Compliance*: Ensure all repairs and installations comply with health, safety, and sanitation regulations, as well as manufacturer guidelines.

- *Inventory Management*: Maintain an inventory of parts, tools, and supplies, and order replacements as needed.

- *Customer Service*: Communicate effectively with restaurant staff and management to explain issues, provide updates, and offer recommendations for equipment care.

- *Documentation*: Keep accurate records of service calls, repairs, maintenance schedules, and parts used.

- *Emergency Response*: Provide on-call support for emergency repairs to minimize operational disruptions.