Key Responsibilities and Required Skills for Kitchen Equipment Specialist Intern

🎯 Role Definition

The Kitchen Equipment Specialist Intern assists senior technicians and service teams with the inspection, installation, preventive maintenance, and repair of commercial kitchen equipment (refrigeration, ranges, ovens, dishwashers, mixers, ventilation systems). This role combines hands-on fieldwork, technical diagnostics, parts management and clear service documentation to ensure equipment uptime, regulatory compliance (health department, NFPA, OSHA) and excellent customer experience for restaurant, institutional and hospitality clients.

Skills & keywords: commercial kitchen equipment, refrigeration diagnostics, gas appliance service, preventive maintenance, HVAC basics, field service, service reporting, parts procurement, HACCP, kitchen equipment installation.

📈 Career Progression

Typical Career Path

Entry Point From:

Facilities / Maintenance Intern
HVAC/Refrigeration Apprentice
Culinary Operations or Kitchen Support Intern

Advancement To:

Kitchen Equipment Specialist / Service Technician
Field Service Technician (Commercial Foodservice)
Equipment Installation Technician
Maintenance Supervisor or Facilities Coordinator

Lateral Moves:

Parts Specialist / Procurement Coordinator
Technical Sales or Inside Sales (Kitchen Equipment)
Project Coordinator – Kitchen Design & Installation

Core Responsibilities

Primary Functions

Assist senior technicians in diagnosing and repairing commercial refrigeration systems (walk-ins, reach-ins, prep tables) using digital multimeters, vacuum pumps, manifold gauges and leak detection equipment, ensuring safe refrigerant handling and EPA compliance.
Perform preventive maintenance on commercial cooking equipment (ranges, convection ovens, combi ovens, charbroilers) including burner adjustment, thermostat calibration, pilot inspection, and electrical checks to extend equipment life and reduce downtime.
Support installation of kitchen equipment according to manufacturer specifications and local codes: mounting, leveling, connecting gas, water and drain lines, and verifying proper ventilation and clearances.
Help troubleshoot commercial dishwashers and glasswashers, diagnosing water pressure, detergent dispensing, heating elements, pump operation and electronic control faults, and perform corrective repairs under supervision.
Assist with preventative maintenance and service of commercial mixers, slicers and food prep equipment, including belt replacement, lubrication, alignment and safety interlock testing.
Conduct routine hood and exhaust system inspections, check makeup air balance, clean grease filters, and document findings to support NFPA 96 compliance and fire-safety readiness.
Support refrigeration system evacuations, recovery and recharge operations per EPA Section 608, and assist with refrigerant leak repairs, brazing and system recharges under technician supervision.
Complete accurate service reports, digital work orders and parts consumption logs in the company’s CMMS or field service software after each job to maintain accurate equipment histories and warranties.
Maintain and organize inventory of common spare parts and consumables (gaskets, thermostats, solenoids, seals, valves) and assist with parts ordering, vendor quotes and AP/invoice reconciliation.
Shadow senior staff to learn electrical troubleshooting for single-phase and three-phase circuits (120V–480V), reading schematics, and safely isolating circuits during diagnostics and repairs.
Assist with customer communication: explain observed issues, recommended repairs, basic preventive-care tips and follow-up scheduling to ensure high customer satisfaction and clear expectations.
Support warranty claim processing by gathering failure data, photographing defects, collecting serial numbers and communicating with manufacturers to expedite replacements or parts shipments.
Perform basic field calibration and functional testing of temperature sensors, thermostats, pressure switches and control boards to verify proper equipment performance post-repair.
Aid in site surveys for kitchen remodels or new equipment installs: measure rough-in locations, confirm utility capacities (gas, water, electrical) and document layout recommendations for project managers and designers.
Provide hands-on assistance during startup and commissioning of new equipment: run initial tests, verify manufacturer checklists, and ensure training is scheduled for on-site operators.
Conduct basic preventative cleaning and sanitation tasks during visits (drain clearing, condenser coil brushing, filter replacement) aligned with HACCP and facility sanitation standards.
Participate in on-the-job safety checks, complete hazard assessments, and ensure use of PPE, lockout/tagout and safe work practices when working with gas, electrical or elevated equipment.
Use mobile apps and digital photography to document repairs, annotate faults, and maintain an up-to-date visual library of common failure modes for team training and knowledge sharing.
Help compile service metrics and first-time-fix-rate data for the service manager to support continuous improvement initiatives and parts stocking strategies.
Assist with minor plumbing repairs related to kitchen equipment: trap replacements, drain re-routing, inlet valve checks and water softener maintenance as required.
Support ad-hoc field projects such as retrofit conversions (gas to electric where applicable), preventative maintenance campaigns and seasonal refrigeration preparations.
Participate in manufacturer-led training, safety briefings and product certification sessions to develop brand-specific troubleshooting capabilities (e.g., Hobart, Vulcan, True, Manitowoc).

Secondary Functions

Support data collection for equipment performance dashboards and assist analysts with simple data exports from the CMMS for trend analysis.
Help the service team prepare quotes and scope-of-work documents for small retrofit or repair projects and assist with gathering competitive vendor pricing.
Contribute to continuous improvement initiatives by recommending parts stocking adjustments, service kit content and standard troubleshooting checklists.
Assist operations with coordinating technician schedules, routing, and parts delivery logistics during peak service periods.
Provide basic CAD markups or annotated photos to facilities planners for small equipment layout changes and rough-in verifications.
Participate in cross-functional team meetings with procurement, installations and operations to align preventive maintenance schedules with restaurant downtime windows.

Required Skills & Competencies

Hard Skills (Technical)

Commercial refrigeration diagnostics and servicing (walk-in coolers/freezers, condensing units, TXV/expansion device troubleshooting).
Gas appliance troubleshooting and maintenance (gas safety checks, burner alignment, gas pressure testing, regulator adjustments).
Electrical troubleshooting: reading wiring diagrams, testing motors, starters and relays, single-phase and three-phase circuits.
Refrigerant handling: recovery, evacuation, leak detection and EPA Section 608 awareness.
Brazing, soldering and basic plumbing skills for field repairs and line brazing under supervision.
Experience with common hand and power tools used in commercial kitchen service (torches, vacuum pumps, multimeters, cordless drivers).
Familiarity with commercial dishwasher and conveyor systems, including pump and heating element diagnostics.
CMMS / field service software usage (e.g., ServiceTitan, FieldEdge, Jobber, UpKeep) and mobile work order entry.
Basic blueprint and schematic reading for equipment rough-ins and utility connections.
Preventive maintenance procedures for cooking, refrigeration and ventilation equipment (checklists, lubrication, filter replacements).
Parts identification and inventory management, bill of materials (BOM) familiarity and ability to procure parts from vendor catalogs.
Basic knowledge of food safety regulations (HACCP) and facility compliance standards (NFPA 96, local health codes, OSHA).
Familiarity with manufacturer-specific troubleshooting resources and technical manuals (True, Hobart, Vulcan, Manitowoc, Lincoln).

Soft Skills

Strong verbal communication and customer-service orientation when interacting with kitchen staff, managers and vendors.
Detail-oriented documentation skills for accurate service reports, photographs and parts records.
Quick learner with the ability to absorb hands-on technical training and manufacturer troubleshooting methods.
Problem-solving mindset and logical diagnostic approach to isolate root causes efficiently.
Time management and prioritization skills to support multiple service tasks in a day.
Teamwork and willingness to assist senior technicians and cross-functional stakeholders.
Professionalism, reliability and a strong safety-first attitude in field environments.
Adaptability to work in hot, noisy commercial kitchens and variable field conditions.
Initiative to identify improvement opportunities and propose practical solutions.
Customer empathy and conflict-resolution skills to maintain positive client relationships during disruptive repairs.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED required.

Preferred Education:

Associate degree or technical certificate in HVAC/Refrigeration, Electrical Technology, Mechanical Technology, Culinary Equipment Technology, or Facilities Management.

Relevant Fields of Study:

HVAC and Refrigeration Technology
Mechanical or Electrical Engineering Technology
Culinary Arts / Foodservice Operations
Facilities Management or Building Systems
Applied Trades / Industrial Maintenance

Experience Requirements

Typical Experience Range:

0–1 year (internship level); hands-on coursework, trade school labs or prior part-time maintenance experience preferred.

Preferred:

6–12 months of prior exposure to commercial kitchen equipment, apprenticeship experience, or related field service/maintenance roles. Familiarity with CMMS, basic electrical and refrigeration concepts, and safe gas handling preferred.