Summary
The Service/Repair Technician I is an entry-level role in the service technician field, requiring some knowledge of mechanical repair techniques. Responsible for providing on-site support to customers, including installation and service of commercial food equipment, as well as after-hours, holiday, and weekend repair support when scheduled.
Essential Duties and Responsibilities
- Installs, maintains, and repairs commercial food equipment for customers on contract or time-and-material basis.
- Follows standard operating procedures outlined in company safety manuals and programs.
- Supports branch and organizational financial objectives through strong customer relations.
- Maintains current industry and equipment knowledge.
Qualifications
Education and Experience
- High school diploma or GED required.
- Mechanical or electrical experience preferred but not required.
- Associate degree preferred but not required.
- Experience installing, maintaining, troubleshooting, and repairing commercial cooking or refrigeration equipment is highly desirable.
Certificates and Licenses
- Dependent on position/location.
Job-Specific Knowledge
- Demonstrates basic mechanical aptitude and ability to troubleshoot equipment.
- Skilled in the use of tools and equipment (basic hand tools, service manuals, gauges, meters, etc.).
- Professional demeanor with excellent communication and customer service skills.
- Strong problem-solving and safety awareness.
Competencies
Technical & Analytical Skills
- Ability to read and interpret service manuals and mechanical diagrams.
- Basic understanding of math and measurement conversions.
- Promotes sales and lead opportunities.
- Working knowledge of Microsoft Word and Excel.
Quality & Productivity
- Ensures accuracy, attention to detail, and continuous improvement.
- Meets productivity and customer satisfaction standards.
Teamwork & Dependability
- Works collaboratively and communicates effectively.
- Maintains reliability and commitment to goals.
Safety
- Adheres to safety guidelines and training requirements.
- Performs safety inspections and reports issues promptly.
Time Management
- Prioritizes workload effectively and adapts quickly to changing priorities.
Physical Demands & Work Environment
Physical Requirements
- Lift up to 75 lbs with or without assistance.
- Climb ladders up to 10 feet; occasional roof access required.
- Walk 3–5 miles per day and drive 5–6 hours per day.
- Kneel, squat, bend, and maneuver in tight spaces.
Working Conditions
- Work performed at office and customer facilities (including commercial kitchens).
- Exposure to noise, heat, cold, and wet conditions may occur.
- Travel up to 50% of the time.
Hours of Work
- Standard business hours, with flexibility for early mornings, evenings, weekends, or extended shifts to meet deadlines.