Service​/Repair Technician III

Summary

The Service/Repair Technician III is an advanced-level position demonstrating expertise and strong working knowledge in multiple areas of installation, maintenance, and repair. Under minimal supervision, this role performs advanced troubleshooting, preventative and corrective maintenance, and repair duties on mechanical, electrical, and electronic systems, equipment, and machinery used in the commercial food equipment industry.
Responsibilities include providing on-site customer support for installation and service, including after-hours, holiday, and weekend repair support as required.

• Install, maintain, troubleshoot, and repair commercial food equipment for customers on contract and/or time-and-material basis.
• Follow all standard operating procedures and safety guidelines.
• Support branch and organizational goals through excellent customer service.
• Maintain up-to-date technical and equipment knowledge.
• Communicate effectively with customers and offer additional service opportunities.
• Mentor junior and mid-level technicians and support overall team performance.
• Maintain company vehicle and follow all driving and safety protocols.

Education & Experience

• High school diploma or GED required.
• 4–6 years of direct food equipment repair experience, or 8–10 years of comparable electrical/mechanical experience.
• Associate degree preferred but not required.
• Experience in installation, maintenance, troubleshooting, and repair of commercial cooking or refrigeration equipment highly desirable.

Skills & Abilities

• Advanced mechanical and electrical aptitude.
• Skilled in the use of tools, service manuals, diagnostic equipment, and meters.
• Excellent customer service and communication skills.
• Strong problem-solving ability with an emphasis on safety and efficiency.
• Proficient in Microsoft Word, Excel, and other Windows applications.

• Demonstrates expertise in equipment diagnostics and repair.
• Ensures accuracy, quality, and adherence to safety standards.
• Meets and exceeds productivity expectations and customer service goals.
• Works independently and leads by example in team settings.
• Reliable, punctual, and flexible with scheduling demands.
• Effectively manages time and workload under minimal supervision.

Physical Requirements:

• Lift up to 75 lbs with or without assistance.
• Climb ladders up to 10 feet; occasional roof access required.
• Walk 3–5 miles and drive 5–6 hours per day.
• Bend, kneel, squat, and work in tight spaces as needed.

Work Environment:

• Customer facilities and commercial kitchens.
• Exposure to heat, cold, wet, and noisy conditions may occur.
• Travel up to 50% of the time may be required.

Schedule:

• Full-time role with flexibility for early mornings, evenings, weekends, or extended hours as business needs demand.