Service Technician

Description

Marion, IA
· Full-time
· Star Service Department

Hot side, cold side, and everything in between.

If you can walk into a busy kitchen with a fryer down and a walk-in climbing, figure out which one's actually costing the customer money, and fix both before the dinner rush — we want to talk to you.

We're hiring a Commercial Food service Technician to install, maintain, and repair the equipment restaurants, schools, hospitals, and cafeterias can't operate without. This is a service truck job, not a shop job. You'll work independently, own your calls, and be the person the customer asks for by name.

Ovens, grills, fryers, steamers, dishwashers, refrigeration units, and ice machines — gas, electric, steam, and sealed system. Some days it's a scheduled PM route. Some days it's a diagnostic nobody else could crack. Most days it's both.

You’ll troubleshoot and repair, perform preventative maintenance to manufacturer spec, install new equipment and verify proper startup, diagnose issues and explain the repair and the cost to the customer in plain language, and close out your work orders on a mobile app before you leave the lot. You'll keep your truck stocked and organized, because the second trip is the expensive one.

• 2–5 years repairing commercial food service equipment, with real time on both hot side and cold side
• Strong electrical, gas, steam, and refrigeration troubleshooting — you read schematics and wiring diagrams, you don't guess
• High school diploma or equivalent; technical or appliance repair training preferred
• EPA certification and/or CFESA certification is a plus (and if you want to earn them, we'll back you)
• Comfortable with a phone or tablet for work orders and dispatch communication
• Valid driver's license and a clean driving record
• Able to work independently, travel locally, and handle the physical side of the job — lifting up to 25 lbs, bending, kneeling, reaching into tight equipment

• Local work. You're home at night.
• Ongoing factory and manufacturer training on new equipment and technology — we invest in keeping you current, not just billable.
• A dispatch team that backs you up instead of stacking you up.
• Work that matters and is visible: when you leave, the kitchen is running.

Bring your skills, your diagnostic instincts, and your standards. We'll bring the truck, the tools, the training, and the customers.