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Key Responsibilities and Required Skills for Kitchen Maintenance Technician

💰 $ - $

MaintenanceFacilitiesHospitalityFood Service

🎯 Role Definition

The Kitchen Maintenance Technician is a skilled facilities technician responsible for the safe, reliable operation of all commercial kitchen equipment and back-of-house infrastructure. This role combines hands-on mechanical, electrical and plumbing troubleshooting with preventive maintenance, regulatory compliance, vendor coordination, and urgent repairs to minimize downtime in food-service environments. The ideal candidate has demonstrable experience maintaining ranges, ovens, HVAC/refrigeration systems, dishwashers, grease-management systems, and understands food-safety requirements (HACCP/ServSafe) and workplace safety (OSHA/NFPA).

📈 Career Progression

Typical Career Path

Entry Point From:

  • Kitchen Porter / Back-of-House Assistant with mechanical aptitude
  • Facilities Technician or Maintenance Assistant in hospitality
  • Apprentice HVAC/Refrigeration or Electrician working in food service

Advancement To:

  • Lead Kitchen Maintenance Technician / Senior Facilities Technician
  • Facilities Supervisor or Maintenance Supervisor (multi-site)
  • Maintenance Manager or Director of Facilities / Operations Manager

Lateral Moves:

  • Commercial Refrigeration Technician
  • HVAC Technician
  • Electrician or Plumber specializing in food service

Core Responsibilities

Primary Functions

  • Perform scheduled preventative maintenance on all commercial kitchen equipment (ranges, ovens, charbroilers, fryers, steamers, proofers, mixers) to extend equipment life, reduce failures, and ensure optimal food-production performance.
  • Troubleshoot and repair refrigeration and freezer units, including walk-in coolers, reach-ins, compressors, evaporators, condensers, defrost systems, and refrigerant leak diagnostics, ensuring rapid restoration of temperature-critical equipment.
  • Service commercial dishwashers, glasswashers, and pot-wash stations — diagnose mechanical and hydraulic failures, replace pumps and seals, and maintain chemical feed systems to prevent sanitation interruptions.
  • Inspect, maintain and clean grease traps, interceptors and kitchen exhaust systems (hoods, ductwork, and make-up air units), perform scheduled hood filter and fan maintenance, and coordinate professional hood cleaning to comply with NFPA and local fire codes.
  • Conduct electrical troubleshooting and repairs on 120V–480V circuits serving kitchen equipment, replace starters, contactors, relays, switches, and ensure proper grounding and GFCI protection for wet areas.
  • Perform plumbing maintenance including clearing and repairing floor drains, repairing or replacing faucets, solenoid valves, spray valves, water heaters, pressure regulators, and addressing sewage and backflow concerns impacting the kitchen.
  • Diagnose and repair gas systems: inspect and repair gas piping, valves, regulators, and burners for ranges and fryers, perform leak tests, and ensure compliance with local gas codes and safety standards.
  • Maintain HVAC and ventilation systems that serve kitchen operations, including filter changes, motor and belt replacements, belt alignment, and coordination of building-level HVAC contractors for major repairs.
  • Execute emergency repairs 24/7 as required — respond quickly to equipment failures to minimize production disruption and coordinate temporary workarounds while permanent repairs are implemented.
  • Use a Computerized Maintenance Management System (CMMS) to log work orders, record preventive maintenance actions, track inventory of parts, and escalate unresolved issues to management or external technicians.
  • Perform root-cause analysis on repeated equipment failures, recommend capital replacements, and develop corrective action plans that reduce repeat downtime and lifecycle costs.
  • Conduct pre-shift and scheduled equipment inspections, document findings, and apply corrective maintenance to ensure that service-level agreements and daily production schedules are met.
  • Oversee refrigeration charge management and maintain refrigerant records, adhering to EPA 608 regulations and coordinating certified technicians for refrigerant handling and repairs.
  • Install and commission new kitchen equipment, coordinate vendor deliveries, supervise service connections, verify manufacturer installation requirements, and ensure warranty documentation and start-up logs are completed.
  • Maintain and calibrate temperature monitoring devices, thermostats, thermometers, and HACCP monitoring equipment to ensure food-safety compliance.
  • Manage spare parts inventory for critical kitchen systems, forecast consumption, place orders, and maintain an organized parts storeroom to minimize repair lead time.
  • Coordinate and supervise third-party contractors and vendors (HVAC, refrigeration, electrical, plumbing, hood cleaning) to ensure quality work, adherence to schedules, and compliance with site safety and health requirements.
  • Ensure compliance with health department, fire marshal, and OSHA regulations by conducting regular site audits, correcting hazards, and preparing documentation for inspections.
  • Train kitchen staff and supervisors in basic equipment operation, routine cleaning and first-line troubleshooting to reduce misuse and unnecessary service calls.
  • Implement and maintain lockout/tagout (LOTO) procedures for equipment maintenance and repairs to protect team safety and meet safety program requirements.
  • Provide timely status updates to kitchen leadership and operations managers, document downtime events, cost impacts, and recommended capital or process changes to prevent recurrence.
  • Test and maintain backflow preventers, water softeners, and water filtration systems used in food production and beverage stations to prevent contamination and maintain appliance longevity.
  • Maintain accurate maintenance logs, service records, parts usage reports, and warranty paperwork to support audits, budget planning, and asset management.
  • Participate in continuous improvement initiatives focused on reducing utility costs, improving equipment reliability, and streamlining maintenance workflows across multiple kitchen sites.

Secondary Functions

  • Assist with seasonal projects and kitchen remodels, including demo, equipment relocation, and rebuilds while coordinating with contractors and operations teams to reduce service interruption.
  • Support inventory control by conducting periodic physical counts of maintenance supplies, reconciling with CMMS records, and recommending optimizations to minimize stockouts.
  • Help develop and update standard operating procedures (SOPs) for maintenance tasks, preventative schedules, and emergency response plans tailored to kitchen environments.
  • Participate in safety committees, incident investigations, and near-miss reporting, and implement corrective actions to strengthen the site safety culture.
  • Provide cross-training to junior maintenance staff and apprentices, delivering hands-on coaching to build technical capability and succession depth.
  • Assist procurement with technical evaluation of replacement equipment and spare parts to ensure performance, compatibility, and total cost of ownership.
  • Maintain professional relationships with local utilities and regulatory agencies, coordinating inspections, permits, and compliance documentation as needed.
  • Document and communicate lessons learned from major failures and capital projects to the operations team to inform future purchasing and facility decisions.

Required Skills & Competencies

Hard Skills (Technical)

  • Preventative maintenance planning and execution for commercial kitchen equipment (ranges, ovens, fryers, steamers, refrigeration, dishwashers).
  • Commercial refrigeration troubleshooting and repair, including compressor work, refrigerant handling, and temperature control systems; EPA 608 preferred.
  • HVAC fundamentals and basic rooftop unit maintenance including fan motors, belts, filters, and ductwork servicing.
  • Plumbing skills relevant to kitchens: drain clearing, pipe repair, water heater servicing, backflow, and grease trap maintenance.
  • Gas appliance diagnostics and service (natural gas and propane systems), leak testing, and regulator maintenance.
  • Electrical troubleshooting up to 480V, including wiring repairs, motor starters, contactors, relays, and basic PLC or control panel interaction.
  • Knowledge of ventilation and kitchen exhaust systems, NFPA 96 compliance for grease control, and fire suppression system interface awareness.
  • Experience with CMMS/work order systems (e.g., Fiix, UpKeep, Maximo) for scheduling, documenting, and reporting maintenance activities.
  • Familiarity with HACCP, ServSafe basics for food-safety awareness, and ability to support audits by health inspectors.
  • Use of hand and power tools, diagnostic meters, manometers, refrigerant gauges, infrared thermometers, and other common maintenance test equipment.
  • Basic welding, fabrication, and metalwork skills for ad-hoc repair of benches, racks, and simple ductwork when required.
  • Ability to read mechanical, electrical, and plumbing schematics, equipment manuals, and manufacturer service bulletins.

Soft Skills

  • Strong troubleshooting mindset with systematic diagnostic approaches to isolate and repair issues quickly.
  • Excellent communication skills to clearly update kitchen managers, vendors, and multi-site operations on status and next steps.
  • Time management and prioritization under pressure to handle multiple urgent work orders while maintaining preventative schedules.
  • Customer-service orientation and the ability to work collaboratively with chefs, front-of-house staff, and contract technicians.
  • Attention to detail in documentation, safety lockout/tagout procedures, and regulatory compliance records.
  • Problem-solving and continuous improvement mindset to reduce repeat failures and improve equipment uptime.
  • Adaptability to changing schedules, emergency calls, and shifting priorities in a fast-paced food-service environment.
  • Leadership and mentoring skills for supervising contractors and training entry-level maintenance staff.
  • Strong safety focus, enforcing PPE, safe work practices, and adherence to local codes and corporate safety policies.
  • Inventory management discipline to maintain critical spares while controlling costs and storage footprint.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or GED; vocational/technical certificate in HVAC, refrigeration, electrical, or facilities maintenance preferred.

Preferred Education:

  • Associate degree or technical diploma in HVAC/R, Facilities Management, Mechanical Technology, or related discipline.
  • Certifications: EPA 608, OSHA 10/30, ServSafe (awareness), NFPA 96/Fire suppression familiarization, refrigeration technician certification.

Relevant Fields of Study:

  • HVAC/R Technology
  • Facilities Management or Building Systems Technology
  • Electrical or Mechanical Trade Apprenticeship

Experience Requirements

Typical Experience Range:

  • 2–5 years of hands-on maintenance experience in commercial kitchens, restaurants, hospitality properties, or institutional food service.

Preferred:

  • 5+ years maintaining commercial kitchen equipment and building systems, with documented experience in refrigeration servicing, gas equipment repair, and CMMS utilization.

Keywords: Kitchen Maintenance Technician, commercial kitchen equipment maintenance, preventative maintenance, refrigeration repair, HVAC, grease trap cleaning, EPA 608, CMMS, HACCP, OSHA, NFPA.

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