Key Responsibilities and Required Skills for Kitchen Equipment Supervisor

🎯 Role Definition

We are actively seeking a highly skilled and proactive Kitchen Equipment Supervisor to join our dynamic team and serve as the cornerstone of our culinary operations' technical infrastructure. In this pivotal role, you will be responsible for the comprehensive oversight, maintenance, and performance of all commercial kitchen equipment across our facilities. You will lead a dedicated team of technicians, manage preventative maintenance programs, and ensure our kitchens operate at peak efficiency, safety, and compliance. This position is perfect for a hands-on leader with a deep technical understanding of food service equipment and a passion for ensuring our chefs have the reliable tools they need to create exceptional culinary experiences.

📈 Career Progression

Typical Career Path

Entry Point From:

Lead Kitchen Equipment Technician
Senior Facilities Maintenance Technician (Hospitality Specialization)
Sous Chef with strong engineering and equipment maintenance skills

Advancement To:

Assistant Director of Engineering / Facilities Manager
Regional Maintenance Manager
Director of Purchasing (Capital Equipment)

Lateral Moves:

Project Manager (Kitchen Design & Installation)
Health and Safety Manager (Food Service)
Asset & Procurement Manager

Core Responsibilities

Primary Functions

Direct and oversee the daily activities of the kitchen maintenance team, including scheduling, work allocation, training, and performance management to ensure optimal productivity and service quality.
Develop, implement, and manage a comprehensive preventative maintenance (PM) program for all commercial kitchen equipment, including refrigeration, cooking lines, dishwashing systems, and ventilation.
Conduct regular, thorough inspections of all food and beverage equipment to identify potential issues, ensure operational efficiency, and maintain a high standard of safety and sanitation.
Diagnose and troubleshoot complex mechanical, electrical, and plumbing issues on a wide range of kitchen appliances, providing hands-on support and expert guidance to technicians.
Manage the procurement, inventory, and cost-control of spare parts, tools, and necessary supplies, ensuring critical components are readily available to minimize equipment downtime.
Coordinate and supervise the work of third-party vendors and contractors for specialized repairs, installations, or warranty services, ensuring compliance with company standards and contractual agreements.
Maintain meticulous and accurate records of all maintenance, repairs, equipment warranties, and service contracts using a Computerized Maintenance Management System (CMMS).
Ensure all kitchen equipment and maintenance practices strictly adhere to federal, state, and local health, safety, and sanitation regulations, including HACCP, OSHA, and EPA standards.
Respond promptly to urgent and emergency repair requests from the culinary team, effectively prioritizing tasks to minimize disruption to kitchen operations.
Develop and manage the annual maintenance budget for kitchen equipment, providing regular forecasts, variance reports, and justifications for capital expenditures.
Lead the planning and execution of new equipment installations, kitchen renovations, and decommissioning projects, from initial assessment to final commissioning.
Train culinary and stewarding staff on the proper operation, daily cleaning, and routine care of kitchen equipment to extend its lifespan and prevent user-related failures.
Establish and monitor key performance indicators (KPIs) for the maintenance team, such as equipment uptime, response time, and PM completion rates.
Evaluate the condition of existing equipment to develop a long-term capital replacement plan, researching new technologies and providing recommendations to senior management.
Act as the primary liaison between the culinary department and the engineering/facilities department, fostering a collaborative and communicative relationship.

Secondary Functions

Conduct energy audits on kitchen equipment and recommend energy-saving initiatives and sustainable practices to reduce operational costs.
Develop and update Standard Operating Procedures (SOPs) for all equipment maintenance, repair, and safety protocols.
Assist the Executive Chef and culinary leadership in the selection and sourcing of new equipment that aligns with menu development and operational needs.
Participate in facility-wide safety committee meetings, representing the specific needs and risks associated with kitchen operations.
Support ad-hoc projects and initiatives from the Director of Engineering or General Manager as required.

Required Skills & Competencies

Hard Skills (Technical)

Expert-Level Equipment Knowledge: Advanced proficiency in troubleshooting, repairing, and maintaining a wide array of commercial kitchen equipment, including gas, electric, steam, and refrigeration systems (e.g., combi-ovens, blast chillers, commercial dishwashers, walk-in coolers/freezers).
CMMS Proficiency: Experience using Computerized Maintenance Management Systems (e.g., FMX, UpKeep, Hippo) for work order management, asset tracking, and PM scheduling.
Blueprint & Schematic Interpretation: Ability to read and interpret complex electrical, plumbing, and mechanical diagrams and blueprints for diagnostics and installations.
Budget & Inventory Management: Proven skill in developing and managing departmental budgets, controlling costs, and maintaining an organized inventory of spare parts.
Vendor Management & Negotiation: Experience in sourcing, negotiating with, and managing external service contractors and parts suppliers.
Regulatory Compliance: Strong working knowledge of OSHA, HACCP, EPA, and local health department codes relevant to food service operations.
Certifications: Possession of or ability to obtain certifications such as CFESA (Commercial Food Equipment Service Association), EPA Universal 608, or relevant electrical/plumbing licenses is highly desirable.

Soft Skills

Leadership & Team Supervision: Demonstrated ability to lead, motivate, and develop a team of technical staff in a fast-paced environment.
Critical Thinking & Problem-Solving: Exceptional analytical and diagnostic skills to quickly identify the root cause of equipment failures and implement effective solutions under pressure.
Communication & Interpersonal Skills: Excellent verbal and written communication skills to effectively collaborate with chefs, management, technicians, and vendors.
Time Management & Prioritization: Superior organizational skills with the ability to manage multiple competing priorities, from emergency repairs to long-term projects.
Adaptability: The capacity to remain calm and effective when dealing with high-stress situations, such as critical equipment failures during peak service hours.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED combined with a degree/certificate from a technical or vocational school specializing in appliance repair, HVAC-R, or a related trade.

Preferred Education:

Associate's or Bachelor's Degree in Facilities Management, Mechanical Engineering, or Hospitality Management.

Relevant Fields of Study:

HVAC-R Technology
Industrial or Electrical Maintenance
Hospitality Management

Experience Requirements

Typical Experience Range:

A minimum of 5-7 years of hands-on experience in commercial kitchen equipment maintenance, with at least 2-3 years in a supervisory or lead technician role.

Preferred:

Experience in a high-volume, 24/7 operational environment such as a large hotel, resort, casino, hospital, or contract food service company.
Verifiable experience managing a preventative maintenance program and overseeing a team of technicians.