College Equipment Technician - College of Agriculture, Food and Environmental Sciences

Job Summary

Under the general direction of the Senior Associate Dean, the individual in this position is responsible for all aspects of assigned equipment design, fabrication, construction, installation, maintenance and repair for unique highly technical and prototype equipment, operating systems and facilities specific to Food Science, Nutrition, Meat Processing and Dairy Products Processing. The duties of the individual in this position include the technical support of the for-profit operations associated with the Food Science and Nutrition Department, the Animal Science Department (CPC Chocolates, Jams, Meats, and Dairy products), and other CAFES departments and units as per the direction of the Senior Associate Dean.

Under the general direction of the Senior Associate Dean, the individual in this position is responsible for all aspects of assigned equipment design, fabrication, construction, installation, maintenance and repair for unique highly technical and prototype equipment, operating systems and facilities specific to Food Science, Nutrition, Meat Processing and Dairy Products Processing. The duties of the individual in this position include the technical support of the for-profit operations associated with the Food Science and Nutrition Department, the Animal Science Department (CPC Chocolates, Jams, Meats, and Dairy products), and other CAFES departments and units as per the direction of the Senior Associate Dean.

The Food Science and Nutrition (FSN) Department is comprised of 14 tenured/ tenure track faculty, two full-time and five to six part-time lecturers, and five support staff. Within the Department, there are two Bachelor of Science degree majors (Food Science and Nutrition), two minors (Food Science and Nutrition), a Master of Science degree with a specialization in Food Science and Nutrition, and a Master of Science in Nutrition.

The Animal Science Department houses academic programs and facilities in both the meat science and the dairy science products and processing. These academic programs prepare students for direct entry into the meat industry, dairy products processing industry or graduate school. The meat science program has production facilities in Building 155 and the dairy science program in Building 18A.

• Strong ability to troubleshoot equipment issues.
• Knowledge of and ability to safely operate, clean, repair, fabricate and order parts for equipment and instruments used in a pilot plant, meat processing or chemistry/research laboratory setting.
• Knowledge of and ability to safely operate and repair condensate and steam flow system, including valves, pressure regulators, controllers, condensate traps, and exhausts.
• Ability to independently diagnose, develop and fabricate unique equipment.
• Knowledge of and skilled in welding, soldering, brazing, and cutting.
• Ability to diagnose, reconfigure and/or repair electrical and electronic circuits (high and low voltage) related to light and heavy food science and nutrition laboratory equipment (e.g., industrial microwave oven), including component replacement on a circuit board.
• Ability to diagnose, create and/or repair mechanical components of complex food science, nutrition, meat processing, and food equipment, including fabricating new parts in a machine shop using lathes, mills, shaper, welding and other fabrication equipment.
• Ability to design needed modifications for equipment to support food science, animal science/meats, nutrition, and food lab courses and research functions.

• Equivalent to three years of progressively responsible journey-level or skilled experience in the maintenance, repair and operation of scientific or technical equipment, including one year involving design modifications and fabrication of complex and highly technical equipment.
• Equivalent to two years of semi-skilled experience maintaining and repairing scientific or technical equipment or related equipment experience as part of instructional support activities may be substituted for one year of the required experience.
• Equivalent of two years of trade school or technical arts training with specialization in equipment repair specific to Food Science, Dairy Processing, or Meat Processing, completion of an apprenticeship program, or completion of a full military specialization in Food Science, Dairy Processing, or Meat Processing equipment maintenance and repair may be substituted for one year of the required experience.

• Possession of a valid driver’s license or the ability to obtain by date of hire.

Anticipated Hiring Range: $72,516 - $90,156 annually Classification Range: $61,884 - $90,156 annually Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Anticipated Hiring Range referenced in the job…