Job Description

Please note that this posting closes at 3:00 pm on the date listed above.

If you have questions regarding this position, please contact Richard Bennett, Foreman, at (385)-646-4276 or email rbennett2@graniteschools.org

Job Title:

Kitchen Equipment Repair Lead

Department/Location:

Maintenance

Supervisor:

Director III

Salary Schedule:

ESP (60)

Lane Placement:

N

Contract Length:

12 months (243 days)

FTE:

1.0

FLSA Classification:

Non-Exempt

Special Designation:

***OYO, internal app only, etc.***

Last Revised:

September 2026

To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skills, training, education, responsibilities, abilities; the machines, tools and equipment used; background; and any licenses or certifications required. Physical, punctual, reliable, and predictable regular attendance is an essential job function.

Job Summary

The Kitchen Equipment Repair Lead oversees daily repair, maintenance, and service needs for commercial food service equipment and facilities across the district. This role coordinates repair schedules, troubleshoots complex mechanical, electrical, refrigeration, and digital/smart kitchen systems, prioritizes emergency service requests, and ensures district kitchens remain safe, fully operational, energy-efficient, and compliant with health codes and district standards. The Kitchen Equipment Repair Lead guides repair staff, collaborates with kitchen managers, administrators, and vendors, maintains accurate digital records in the Computerized Maintenance Management System (CMMS), and ensures repairs are executed efficiently with minimal disruption to child nutrition programs.

Essential Functions

• Technical Leadership & Operations
• Leads and coordinates daily kitchen equipment repair, preventive maintenance, and emergency service activities.
• Troubleshoots, diagnoses, and repairs advanced commercial kitchen equipment, including combi-ovens, ranges, steamers, blast chillers, walk-in refrigerators/freezers, commercial dishwashers, food processors, and digital control systems.
• Prioritizes, assigns, and responds to service requests using the district work order management platform to minimize disruption to school breakfast and lunch operations.
• Develops, implements, and monitors automated preventive maintenance (PM) schedules for refrigeration, HVAC/exhaust hoods, and cooking equipment to prolong asset lifespan and optimize energy efficiency.
• Assists with the installation, removal, retrofitting, and commissioning of new commercial kitchen equipment.
• Operates district service vehicles, specialized tools, diagnostic devices, and recovery equipment safely and responsibly.
• Responds to emergency repair calls during and outside regular operating hours as assigned.
• Team Supervision & Communication
• Assigns, monitors, and reviews work completed by kitchen equipment repair technicians and trade staff.
• Provides technical guidance, safety coaching, and trade training to maintenance personnel.
• Communicates proactively with kitchen managers, nutrition supervisors, vendors, and district administrators regarding repair timelines, parts availability, and equipment operational status.
• Safety, Compliance & Facility Inspections
• Ensures all repair, maintenance, and installation work strictly complies with local/national building codes, EPA regulations, OSHA standards, food safety guidelines, manufacturer specifications, and district policies.
• Inspects kitchen facilities to identify systemic repair needs, safety hazards, ADA compliance gaps, and capital replacement recommendations.
• Administration, Logistics & Inventory
• Maintains accurate digital records of work orders, parts inventory, EPA refrigerant recovery logs, warranty details, and completed inspections.
• Orders, tracks, and manages critical spare parts, specialized diagnostics tools, and repair materials following district procurement policies.

Required Knowledge and Skills

• Comprehensive knowledge of commercial food service equipment, including mechanical, gas, electrical, electronic, plumbing, steam, and refrigeration systems.
• Knowledge of modern smart kitchen technology, digital telemetry controls, variable-frequency drives (VFDs), and networked kitchen diagnostics.
• Knowledge of advanced refrigeration troubleshooting and EPA regulations governing refrigerant recovery and containment.
• Knowledge of preventive maintenance methodologies and lifecycle management for commercial kitchen assets.
• Knowledge of applicable building codes, fire codes, sanitation standards, OSHA/UOSH standards, and NFPA guidelines relevant to commercial kitchens.
• Knowledge of computerized maintenance management systems (CMMS), inventory tracking, and digital work order administration.
• Knowledge of safe vehicle operation, heavy equipment handling, and job-site safety practices.
• Strong leadership skills, including task prioritization, staff coaching, conflict resolution, and quality control.
• Excellent verbal and written communication skills for interfacing with food service staff, district leadership, and external contractors.

Non-Essential Functions

• Performs other trade-related duties as assigned within scope and skill level.

Required Education and Qualifications

• Requires a high school diploma or equivalent.
• Requires one of the following licenses or certifications:
• Utah State Journeyman Electrician License
• Utah State Journeyman Plumber License
• HVAC Journeyman Certification / License
• Requires an EPA 608 Universal Refrigeration Certification.
• Requires a valid Driver's License.

Required Prior Experience

• Requires one of the following experience combinations:
• Two (2) years of supervisory or lead experience in one of the required trades, plus two (2) years of journey-level experience.
• Six (6) years of journey-level experience in one of the required trades.
• Four (4) years of experience directly diagnosing and repairing commercial kitchen equipment, plus a valid journey-level license/certification in one of the required trades.

Assigned Decision Making

• Prioritizes emergency service calls versus routine work orders to maintain daily food service operations.
• Determines technical troubleshooting methodologies and appropriate repair procedures.
• Evaluates whether repair scope can be handled in-house or requires specialized external vendor support.
• Red-tags and removes unsafe or non-compliant equipment from service immediately.
• Authorizes parts and material purchases within established district purchasing thresholds.
• Recommends capital replacement when equipment repairs exceed cost-effective thresholds or endanger safety.
• Adjusts technician schedules and assignments to resolve emergency system outages.
• Verifies completed work meets code compliance, manufacturer specifications, and department standards.

Supervisory Responsibility

• Leads, assigns, and coordinates the daily work activities of kitchen repair technicians and maintenance staff.
• Sets work schedules, duty rotations, and emergency response assignments.
• Provides technical mentorship, safety training, and operational guidance.
• Monitors work quality, productivity, and adherence to safety policies and codes.
• Conducts work order reviews and ensures complete documentation in the CMMS.
• Participates in recruitment, interviewing, onboarding, performance feedback, and corrective coaching.
• Promotes a culture of safety, ensuring strict adherence to LOTO, PPE, and sanitation standards.

Working Environment

• Works in active K-12 commercial kitchens, cafeterias, boiler rooms, maintenance shops, and refrigeration units.
• Frequently exposed to high heat, live steam, gas lines, noise, food grease, wet/slippery floors, cold storage rooms, and chemical cleaners.
• May work in confined spaces, at elevated heights (ladders/scaffolding), or around high-voltage electrical panels.
• Requires regular travel between district schools and facilities.
• Requires adherence to strict hygiene, sanitation, personal protective equipment (PPE), and Lockout/Tagout (LOTO) protocols.
• May require early morning, evening, weekend, or on-call emergency response.

Physical Demands

• Lifting & Carrying: Must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 lbs.
• Movement & Position: Frequent standing, walking, bending, stooping, kneeling, crouching, crawling, reaching, and working in awkward or tight physical spaces to perform equipment repairs.
• Coordination & Fine Motor Skills: Requires fine motor dexterity, hand-eye coordination, and visual acuity to safely operate diagnostic meters, power tools, hand tools, small component repair equipment, and digital tablet devices.