Here's what you'll do during a typical day:
ESSENTIAL FUNCTIONS
- Maintain, troubleshoot, repair, install and commission all kitchen & beverage equipment (listed below in equipment covered) to ensure continuous, safe operation of culinary operations.
- Conduct scheduled planned preventive maintenance (PPM) and condition-based inspections for kitchen and refrigeration assets; document outcomes and follow up on recommended repairs.
- Respond rapidly to kitchen breakdowns and emergency service calls (cook line, cold storage, dishwashing, beverage stations) to avoid service disruption.
- Calibrate and verify temperature controls, sensors, thermostats, pressure switches, and electronic controllers to meet HACCP and food-safety requirements.
- Maintain accurate maintenance records: work orders, equipment service histories, parts inventory, and energy usage logs.
- Source and recommend spare parts, consumables and vendor service support; execute parts procurement and warranty claims.
- Work in close coordination with Kitchen, Stewarding, F&B and Engineering to schedule PPM and shutdowns with minimal operational impact.
- Monitor refrigeration and kitchen energy/water consumption; recommend and implement energy-saving improvements.
- Ensure strict compliance with food safety (HACCP), gas safety, electrical safety, and fire suppression regulations when working in kitchen areas.
- Maintain a clean, safe work area and service tools; ensure all work follows hotel safety policies and local statutory regulations.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company
- Assist during peak events, banquets and F&B functions to ensure continuous kitchen operation.
- Participate in equipment commissioning, new equipment handovers and vendor coordination.
- Support energy-conservation and sustainability initiatives for kitchen operations (water recovery, variable speed drives, insulation).
- Keep technical skills current through manufacturer training, refrigeration safety courses and in-house briefings.
- Cross-train with Engineering colleagues on relevant MEP topics as needed.
What It Takes to Make the Stay
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
- Strong diagnostic ability for refrigeration systems, gas-fired appliances and electrical control systems.
- Able to read and interpret technical manuals, wiring diagrams, refrigeration schematics and PLC/IoT logic.
- Proficient with diagnostic tools: multi-meter, manifold gauges, vacuum/pressure testers, clamp meters, thermal imaging (preferred), leak detectors.
- Knowledge of refrigeration theory (compressors, evaporators, condensers, expansion devices), glycol systems and refrigerant handling.
- Good mechanical aptitude for pumps, valves, bearings and drive systems.
- Familiar with HACCP, food-safety temperature control, and relevant fire and gas safety procedures.
- Strong prioritization, communication and coordination skills working alongside chefs and F&B teams.
- Ability to work under pressure, including nights and weekends when kitchens operate.
