Job Title :                     Maintenance Technician Wage/Hour Status :     Non-Exempt
Reports To :                 Director of Nutrition Services Pay Grade :                 Auxiliary 8
Dept./Campus :           Nutrition Services Date Revised :              06/2018
Primary Purpose:
Oversee all aspects of equipment repair, preventative maintenance and replacement in the school cafeterias.
Qualifications
Education/Experience:
High School Diploma or equivalent
Valid Texas driver’s license, required
Technical training required, EPA Recovery Certified.
Minimum of three years’ work experience in the area of commercial electrical.  Pipe work, wire pulling, phasing, code knowledge, motor understanding and repair, refrigeration mechanical experience, lighting, cabling (computer, telephone, communication), and troubleshooting experience.
Meets minimum physical requirements (pre-employment examination required.  Physical and drug)
School district knowledge or organization and operations preferred, but not required.
Special Knowledge/Skills:
Refrigeration, kitchen equipment knowledge, electrical, phasing, code knowledge, motor understanding and repair, medium to low temp refrigeration, lighting, cabling, and troubleshooting kitchen equipment.
Major Responsibilities and Duties
• Maintains all kitchen equipment in good, safe working order, includes food preparation equipment, refrigeration equipment, cleaning-sanitizing equipment, and food storage equipment
• Evaluates work order requests for repairs or replacement of all kitchen equipment. Recommends most efficient cost of repair or replacement of equipment
• Establish contact with approved vendors or supplies, orders repair and/or materials as needed to maintain above equipment
• Turns in request for purchase orders to the Director of Nutrition as needed for repairs and replacements to suppliers and vendors per district policy
• Complete necessary repairs to equipment in a timely manner
• Contact necessary outside vendors to make repairs when unable to complete repairs in-house
• Maintain stock of commonly used repair parts, replenishes stock as needed
• Create and maintain preventive maintenance program on all kitchen equipment
• Maintain current files on all repairs to and replacement of kitchen equipment
• Maintain and update kitchen equipment inventory for all kitchen equipment, e.g. brand, model, serial #, age, etc.
• Ensure monthly, quarterly, and annual preventative maintenance procedures are carried out per equipment manufactures specifications
• Coordinates work schedule with Director of Nutrition Services
• Makes recommendation on replacement of equipment. Assists in 5 year/10 year equipment replacement plan
• Demonstrates initiative. Starts and completes tasks assigned, effectively and efficiently
• Accountable for maintaining tools, equipment and supplies
• Must be available via radio or cell phone 24/7 to respond to emergency issues with equipment
• Must have regular and consistent attendance
• Performs all other related tasks as assigned by Director of Nutrition Services
Working Conditions
Equipment Used:
Volt O Meter, leak detector, refrigeration gages, torches, hand tools, cell phone, tig welder, soft solider and meg welder
Physical/Mental Demands:
• Due to the use of small tools and potential danger of contact with electrical currents and moving machine parts, this job requires excellent hand to eye coordination, hand/wrist muscle strength and dexterity, quick reaction time and reflexes. Approximately 45% of the day is spent using tools
• Works in narrow and confined areas (like an attic) with little to no ventilation 30% of the time
• Climbs up and works on the top of 6-8 foot ladder as needed, bent at varied angles, stretching and reaching approximately 10% of the time
• Works on the knees 5% of the time
• Carries 10-20 lbs. of tools in a tool pouch belted onto the lower waist 40% of the day
• Each employee spends 15% of the day driving in a vehicle, necessitating the twisting and turning of the neck and upper body to drive in reverse
• Each employee spends 75% of the day on his/her feet walking or standing. During this same time the employee spends 20% of the time twisting and turning, 20% of the time reaching over the head and in front of the body, 45% of the time bending and lifting as much as 50 lbs.
• Maintain emotional control under stress
Environmental Factors:
Regular District wide travel
Occasional outdoor exposure to sun, heat, and cold
Must have consistent attendance
Primary Location Nutrition Services Salary Range Per Year Shift Type Full-Time