Overall Purpose

The job of Kitchen Equipment Manager is done for the purpose/s of providing maintenance to School Nutrition Program (SNP) equipment with specific responsibility for ensuring completion of assigned work order projects; performing a wide variety of skilled maintenance activities including but not limited to plumbing, refrigeration, electrical and ventilation; assisting other maintenance workers, vendors and contractors; and completing preventive maintenance on all equipment utilized by the SNP on a frequent basis.

 

Direct Supervisor

Executive Director of Nutrition 

 

Essential Functions

• Demonstrates prompt and regular attendance.
• Communicates effectively and professionally with customers, staff and administrators and works with them in a tactful, considerate, and cooperative manner.
• Follows instructions both verbal and written.
• Promotes the school nutrition program (SNP) and fosters good public relations.
• Demonstrates focus and initiative for the purpose of remaining task-oriented and completing repairs/projects in a timely manner.
• Diagnoses and repairs malfunctions in various types of commercial food service (school kitchen) and refrigeration systems.
• Maintains commercial food service equipment and work areas for the purpose of ensuring their operational safety as well as their compliance with food safety and OSHA regulations.
• Analyzes schematics and drawings for the purpose of determining the efficient installation of new or upgraded equipment and equipment monitoring systems.
• Attends workshops, seminars and meetings (staff meetings, safety seminars, equipment updates) for the purpose of maintaining and upgrading job knowledge and skills.
• Works with vendors to get quotes for parts, materials, and/or labor per School Nutrition’s Procurement Plan guidelines for the purpose of maintaining equipment in good working order.
• Fabricates equipment parts for the purpose of meeting specialty needs and/or replacing unavailable parts.
• Communicates with school site for the purpose of updating kitchen staff on the status of work orders/repairs/replacements/upgrades of their equipment. 
• Trains school nutrition personnel at school sites in basic proper equipment cleaning protocols and simple diagnostic trouble shooting for the purpose of maintaining equipment in good working order.
• Communicates with Executive Director of School Nutrition for the purpose of enabling the administrator to make informed decisions and take appropriate action to ensure compliance with food safety and OSHA regulations.
• Operates District-issued work vehicle for the purpose of transporting tools, supplies, and equipment to necessary locations in order to perform assigned maintenance, duties, and tasks.
• Maintains District-issued work vehicle.
• Oversees and maintains wireless temperature monitoring system (SensoScientific) that monitors and reports temperatures for school district walk-in freezers and coolers.
• Performs routine and preventative maintenance for the purpose of ensuring the ongoing functionality of School Nutrition program equipment and work areas.
• Performs a variety of skilled trade functions (plumbing, boiler maintenance, HVAC, electrician, etc.) for the purpose of completing projects within established time frames.

• Detects needed repairs on equipment following established inspection procedures.
• Responds to emergency calls as needed.

 

Marginal Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

 

Competencies 

• Skills-based Competencies 

Required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: performing multiple, highly complex, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions; operating kitchen-related equipment; utilizing appropriate tools; operating standard office equipment including pertinent software applications; and preparing and maintaining accurate records.

 

• Knowledge-based Competencies

Required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: algebra and/or geometry; appropriate codes, policies, regulations and/or laws; kitchen-related equipment and related maintenance requirements.

 

• Ability-based Competencies

Required to schedule activities and/or meetings; gather and/or collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a wide diversity of individuals; work with a variety of data; and utilize a wide variety of types of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data frequently requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: use job-related equipment; demonstrate flexibility to work with others in a wide variety of circumstances; operate equipment using standardized methods; work with a diversity of individuals and/or groups; work with a variety of information; analyze issues and create action plans; independently interpret guidelines; problem solve with equipment in in a wide variety of circumstances; establish and maintain constructive relationships; adapt to changing work priorities; exhibit tact and patience; and be able to work flexible hours.

 

Requirements

High school diploma or GED equivalent

Minimum five (5) years’ experience in food service (kitchen) equipment repair

EPA Refrigerant certification

Valid Georgia Driver’s License

Demonstrated ability to communicate and receive information both in person and on the telephone

 

Physical Requirements

The usual and customary methods of performing the job's functions require the following physical demands: some lifting (up to 75 pounds), carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. This job requires occasional exposure to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals and outside weather conditions.  The noise level is moderate

 

Generally, the job requires 5% sitting, 35% walking, and 60% standing.  

 

Continuing Education/Training

Maintains all licenses and certifications

Annual USDA continuing education and professional training standards

Clearances

Criminal Justice Fingerprint

Background Clearance

 

Fair Labor Standards Act

Non-Exempt