Kitchen Technician, Maintenance - The Charleston Place

Sign-on Bonus Details

$1,000 sign-on bonus eligibility for anyone hired as a full-time Kitchen Technician who is sent an offer between October 20th 2025 - December 31st 2025. New hires will receive a $500 bonus on their first paycheck and the second $500 bonus will be paid on the pay period following their completion of 90 days of service.

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The primary role of the Kitchen Technician is to be responsible for maintaining and repairing all kitchen, refrigeration, and HVAC equipment to ensure efficient and safe operations within the hotel. The technician will conduct regular inspections, diagnose issues, perform preventive maintenance, and respond to emergency repairs, ensuring equipment meets health, safety, and operational standards. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities

• Perform preventive maintenance and repairs on kitchen equipment (ovens, dishwashers, fryers, etc.), refrigeration units, ice machines, and HVAC systems. Hot and cold side.
• Diagnose mechanical, electrical, plumbing and gas issues with kitchen and refrigeration equipment, applying technical knowledge to resolve issues efficiently.
• Assist with the installation of new kitchen and refrigeration equipment as needed.
• Ensure that all equipment adheres to safety and health standards, including following refrigeration regulations for handling coolants and hazardous materials.
• Maintain accurate records of all maintenance and repair work. Report equipment failures or required upgrades to management promptly.
• Respond quickly to emergency repair requests to minimize downtime, disruption to kitchen operations and loss of food products.
• Maintain inventory of parts and tools required for repair and maintenance work.
• Work closely with kitchen staff, engineering team, and external vendors to coordinate maintenance and repairs.
• Performs routine cleaning and preventative maintenance on all coolers, freezers and various other equipment as necessary.
• Provide guidance and training to kitchen staff on proper equipment usage and maintenance best practices.
• Keeps Chief Engineer or Assistant Director of Engineering promptly and fully informed of all problems or unusual matters of significance so that prompt corrective action can be taken.
  
  

Required Skills/Abilities

• Proven experience as a Kitchen Technician or Refrigeration Technician, preferably in a hotel or hospitality setting.
• Knowledge of commercial kitchen equipment, refrigeration systems, and HVAC repair and maintenance. Knowledge of hot side repairs on ovens, steamers, dishwashers and more.
• Familiarity with electrical, mechanical, and plumbing systems (water, gas and drains).
• Strong problem-solving skills with the ability to troubleshoot complex issues.
• Ability to read and interpret blueprints, manuals, and wiring diagrams.
• EPA 608 Universal Certification is required.
• Ability to handle multiple tasks efficiently and prioritize in a fast-paced environment.
• Strong attention to detail and commitment to safety. Communicate effectively with other departments such as housekeeping and stewarding to work towards a common goal.
• Be flexible with scheduling
• Be teachable. Have a drive to better oneself.
  
  

Education And Experience

• High school diploma or equivalent.
• 2 years working on kitchen equipment
  
  

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Good hearing is necessary for effective communication with team via radios, guests, and stakeholders.
• Ability to work in hot, cold, and noisy environments (kitchens, refrigeration units).
• Flexibility to work shifts, including nights, weekends, and holidays, as required.
• Clear vision is important for reading labels, instructions, blueprints, wiring diagrams, reports, analyzing data, and guest interactions.
• Frequently required to sit, climb or balance, stoop, kneel, crouch and crawl.
• Regularly required to climb ladders, stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms.
  
  

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.