Refrigeration Utilities Technician - 2nd Shift

2nd Shift position - $1.50 shift rate.

POSITION SUMMARY

The Refrigeration Technician is responsible for installing, maintaining, and repairing refrigeration systems and equipment that are critical for the production and storage of meat products. This role ensures that all refrigeration systems operate efficiently, meet safety standards, and comply with regulatory requirements, contributing to the overall success of the production process.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Installs, and maintains new and/or existing boilers & refrigeration equipment while following applicable safety and sanitation guidelines.
• Diagnoses and repairs boilers and refrigeration equipment /systems using schematics and visual observation.
• Use handheld temperature probe to conduct temperature checks at least once/shift/day to verify computer readings.
• Inspects all refrigeration equipment to ensure operation within specified range.
• Daily inspection of high- and low-pressure boilers.
• Manually records reading from daily rounds.
• Able to assist or perform PM’s using SOP’s, LOTO, and CMMS Printouts.
• Work on special projects as needed.
• Assists in maintaining PSM requirements.
• Assists in conducting and participating in corporate and outside agency audits.
• Conduct PSM audits and assure abatement of noncompliance items.
• Perform building Preventative Maintenance and repairs throughout the plant to include all refrigeration, grounds, doors, lights, Dock-Locks, etc. 
• Other duties as assigned.

QUALIFICATIONS (Knowledge, Skills, and Experience)

• High school diploma or GED required; technical diploma or certification in HVAC/Refrigeration preferred.
• Minimum of 1 year experience in a manufacturing maintenance/refrigeration environment preferred.
• RETA Level 1 & 2 and Ammonia Operator 1 & 2; preferred or willing to take classes to gain certifications.  
• Strong knowledge of industrial refrigeration systems (e.g., ammonia, glycol, Freon), components, and safety protocols.
• Knowledge of troubleshooting and repairing hydraulics and pneumatic equipment.
• Knowledge of food safety and environmental regulations related to refrigeration systems.
• Ability to work with minimal supervision
• Ability to communicate with maintenance manager and production supervisors regarding operation of boilers and refrigeration equipment.
• Knowledge of window-based programs and computers
• Strong communication and teamwork abilities.
• Ability to work in cold and/or refrigerated environment.
• Ability to work in a fast-paced and regulated environment.
• Ability to read, write and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. 

While performing the duties of this position, the employee is required to perform physical activities that involve moving one’s whole body, such as crawling, squatting, kneeling, turning, twisting, using both hands, reaching, and stretching to perform necessary repairs and installations and lifting from 70 pounds or more (unassisted). May frequently need to bend, stoop, crouch, or climb to access machinery or equipment located at different heights or in confined spaces. The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process.

Due to noise levels in the work environment, the use of hearing protection is required.  The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40ºF to -45ºF. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat.             

While in the production area, employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.