What are the responsibilities and job description for the Kitchen/Refrigeration Technician position at The Cooper?
The primary role of the Kitchen/Refrigeration Technician at The Cooper 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
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings are required.
Upon employment, all employees are required to fully comply with Sorelle rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action up to, and including, termination of employment.
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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.
Duties/Responsibilities
- Perform preventive maintenance and repairs on kitchen equipment (ovens, dishwashers, fryers, etc.), refrigeration units, ice machines, and HVAC systems.
- Diagnose mechanical and electrical 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 and disruption to kitchen operations.
- 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.
- Provide guidance and training to kitchen staff on proper equipment usage and maintenance best practices.
- 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 maintenance.
- Familiarity with electrical, mechanical, and plumbing systems.
- Strong problem-solving skills with the ability to troubleshoot complex issues.
- Ability to read and interpret blueprints, manuals, and wiring diagrams.
- Certification in refrigeration or HVAC is preferred.
- Ability to handle multiple tasks efficiently and prioritize in a fast-paced environment.
- Strong attention to detail and commitment to safety.
- Good communication skills to interact effectively with staff and vendors.
- No prior experience required. Prior restaurant or hospitality experience preferred.
- High school or equivalent education preferred.
- Ability to communicate effectively with management, guests, and hourly staff.
- Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
- Be able to reach, bend and frequently lift up to 30 pounds.
- Must have the stamina to work a minimum of 40 hours per week.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings are required.
Upon employment, all employees are required to fully comply with Sorelle rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action up to, and including, termination of employment.
_______________________________________________________________________________
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.