Associate Territory Service Specialist (ATSS) // Associate Service Technician (AST)

For Service Technician roles, the ideal candidate typically has either Commercial Refrigeration Experience (Walk-In Coolers/Freezers, Reach-In Coolers/Freezers, Ice Machines, Parallel Rack Systems, etc.), Commercial Kitchen Repair Experience (Gas Ovens, Fryers, Boilers, Dish machines, etc.) or preferably a combination of both. In markets where the need for technicians is critical, the company will consider candidates who have experience in Commercial or Residential HVAC service/repair. Please note, all candidates for Service Technician roles should have their Universal EPA license -- unless they have significant Commercial Kitchen Hot-side Repair experience.

Schedule: Exact hours differ by market, 7:00am-4:00pm is typical. Rotational on-call every 3-4 weeks. Occasional overnight travel may be necessary, depending on a candidate's market.

Experience Required: Employer is looking for a minimum of 6 months of Maintenance, HVAC, Commercial Kitchen, or Refrigeration related technical experience. HVAC/Technical school experience counts here.

NO HVAC TECHS -- NEED CANDIDATES WITH APPLIANCE REPAIR OR ELECTRICAL EXPERIENCE**Urgent Need**

Locations: Company will consider candidates within 40 miles of a given market.

Background Check: Yes

Drug Test: Yes

Driving Record/MVR Check: Yes

Benefits: Take home truck/van w/ gas card, Uniforms, Phone, Health, Life, Dental & Vision offered (Employees eligible on 1st of the month, after 60 days), 12 days PTO accrued after 30 days, 3 floating holidays, 48 hours for wellness/sickness.

Technician Duties:

• You will leave from home each morning and independently work at customer sites to complete performance checks on commercial foodservice equipment including refrigerators, ice machines, ovens, fryers, and complete beverage equipment preventative maintenance, emergency repairs, installations, and removals.
• Complete in-service training of customers staff on proper cleaning and daily maintenance of equipment.
• Effectively manage time and resources to control costs, enhance efficiencies, and meet customer commitments.
• Identify operating challenges that lead to kitchen equipment failure in restaurants, hotels, hospitals, and other commercial customers.
• Attend appropriate technical and manufacturer training to obtain additional licenses and certifications to progress in your career.