Key Responsibilities and Required Skills for Kitchen Maintenance Worker Assistant

🎯 Role Definition

The Kitchen Maintenance Worker Assistant supports daily operations of commercial kitchens by performing routine and preventive maintenance, troubleshooting equipment, and ensuring food-safety compliant sanitation and hygiene of all kitchen infrastructure. This role partners closely with chefs, kitchen managers, facilities teams, and external contractors to keep ovens, fryers, refrigeration units, dishwashers, ventilation systems, plumbing and electrical systems operating safely and reliably.

Typical duties include performing scheduled inspections, completing work orders, conducting basic repairs (plumbing, electrical, HVAC basics), cleaning and maintaining hoods and grease traps, managing maintenance supplies and parts, documenting interventions, and escalating complex issues to senior technicians. This position emphasizes safety, compliance with HACCP and local health codes, and minimizing downtime during peak service periods.

Keywords: kitchen maintenance, facilities maintenance, preventive maintenance, kitchen equipment repair, hood cleaning, grease trap, refrigeration, plumbing, HACCP, OSHA, commercial kitchen sanitation.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher / Kitchen Porter transitioning to maintenance responsibilities
General Maintenance Assistant or Janitorial Technician
Culinary Steward or Kitchen Utility Worker with interest in equipment upkeep

Advancement To:

Kitchen Maintenance Technician / Facilities Technician
Lead Maintenance Technician (kitchen or facilities)
Facilities Manager or Building Maintenance Supervisor
Culinary Equipment Specialist / Service Coordinator

Lateral Moves:

Health & Safety Coordinator (kitchen-focused)
HVAC/Refrigeration Technician (with certification)
Building Systems Technician (electrical/plumbing specialization)

Core Responsibilities

Primary Functions

Perform routine preventive maintenance and inspections on commercial kitchen equipment including ovens, ranges, fryers, steamers, convection ovens and combi ovens to prevent breakdowns and extend asset life.
Troubleshoot and carry out basic repairs on refrigeration systems (walk-in coolers, freezers, reach-in units) including door gasket replacement, thermostat adjustments, condenser coil cleaning and filter replacement.
Inspect, clean and maintain kitchen exhaust hoods, ductwork, and grease filters to ensure proper ventilation, reduce fire risk and comply with NFPA and local fire code requirements.
Pump and clean grease traps, interceptors and floor drains regularly; document grease disposal and coordinate with waste contractors to prevent backups and health-code violations.
Respond to emergency maintenance requests (gas leaks, electrical failures, water leaks, freezer failures) during service hours and execute safe temporary fixes until senior technicians or service vendors arrive.
Perform basic plumbing repairs: unclog drains, replace faucets and valves, repair or replace defective hoses, and troubleshoot hot-water systems to maintain continuous service.
Conduct basic electrical tasks within scope: replace switches, outlets, light fixtures and bulbs, reset breakers, and perform safe isolation following lockout-tagout (LOTO) procedures.
Support HVAC troubleshooting and coordinate with HVAC contractors for heating/cooling issues that affect kitchen temperature control and food safety.
Clean and maintain dishwashing machines, conveyors and glasswashers; inspect pumps, spray arms and seals and perform preventive maintenance to reduce downtime.
Maintain, inspect and lubricate motors, conveyor belts, bearings and moving parts on kitchen equipment to reduce friction and wear.
Maintain inventory of frequently used maintenance parts, fasteners, filters, gaskets, belts and cleaning chemicals; reorder and restock supplies according to par levels to minimize delays.
Log and update work orders in the CMMS or maintenance logbook; document actions taken, parts used, time on task and recommendations for follow-up repairs or replacements.
Ensure compliance with HACCP plans and kitchen sanitation schedules by coordinating deep-clean cycles, equipment disassembly for cleaning, and validating cleaning checklists.
Maintain and file Safety Data Sheets (SDS) for all cleaning agents and chemicals; ensure proper storage, labeling and PPE usage for chemical handling.
Perform scheduled floor maintenance: strip/wax, grout repair, epoxy and tile replacement as needed to maintain slip-resistant, food-safe surfaces.
Monitor for signs of pests, maintain pest control logs, and coordinate routine pest control services and follow-up treatments with licensed vendors.
Support installations and commissioning of new kitchen equipment by assisting vendors, verifying utility hookups, and performing initial functional checks and basic setup tasks.
Conduct regular safety inspections, identify hazards (trip hazards, exposed wiring, slippery surfaces), and coordinate corrective actions with management to maintain OSHA compliance.
Train kitchen staff on basic equipment troubleshooting, safe operation, and preventive care best practices to reduce misuse and unnecessary service calls.
Execute energy-saving initiatives such as installing LED lighting, maintaining refrigeration seals, and advising on equipment scheduling to reduce utility consumption.
Assist with maintaining backflow prevention devices, grease-rated plumbing fixtures and other specialized kitchen infrastructure according to regulatory schedules.
Coordinate vendor visits, obtain quotes for repairs beyond scope, and support procurement of replacement equipment and spare parts.
Participate in after-hours on-call rotations to address urgent maintenance issues and restore kitchen operations quickly with minimal disruption.
Maintain personal protective equipment (PPE), safety tools and follow LOTO procedures when performing or supporting repairs.

Secondary Functions

Assist culinary and events teams with setup and breakdown of mobile kitchen equipment for catering and special events.
Support small carpentry and cosmetic repairs (cabinet hinges, door hardware, signage) to maintain professional kitchen appearance.
Help implement continuous improvement projects focused on uptime, safety, ergonomics and workflow in kitchen spaces.
Aid in annual equipment inventories and depreciation tracking to assist capital planning for kitchen equipment replacements.
Participate in weekly safety meetings and contribute to incident investigations and corrective-action plans.
Provide cross-functional support for facility-wide maintenance tasks (trash compactors, loading dock repairs, walk-in cooler shelving).
Collaborate with procurement to evaluate supplier warranties and service agreements to optimize service levels and cost.
Assist in documenting standard operating procedures (SOPs) for routine maintenance tasks to institutionalize knowledge.

Required Skills & Competencies

Hard Skills (Technical)

Preventive maintenance and routine inspection procedures for commercial kitchen equipment.
Basic refrigeration skills: condenser/evaporator cleaning, gasket replacement, refrigerant leak identification (non-certified).
Basic electrical troubleshooting: replacing fuses, light fixtures, switches and performing safe isolation procedures.
Plumbing skills: drain clearing, faucet/valve replacement, basic pipe fitting and water heater troubleshooting.
Hood and exhaust system maintenance including filter changes, fan lubrication and duct cleaning coordination.
Grease trap maintenance and knowledge of grease interceptor regulations and disposal best practices.
Familiarity with HACCP, ServSafe principles and local health code requirements related to equipment sanitation.
Use of hand and power tools (drills, grinders, socket sets, multimeter, belt sanders) and safe operation of small lift equipment (scissor lift, ladder safety).
Experience with CMMS/work order systems (e.g., Fiix, UpKeep, Maintenance Connection) and basic recordkeeping.
Knowledge of SDS, chemical storage protocols and PPE selection for cleaning and maintenance tasks.
Basic HVAC awareness: filters replacement, thermostat calibration and coordination with HVAC service providers.
Ability to read schematics, equipment manuals and wiring diagrams for diagnostics and repairs.

Soft Skills

Strong attention to detail and a methodical approach to inspections, documentation and compliance.
Effective communication skills to coordinate with kitchen staff, supervisors and external vendors.
Problem-solving mindset with practical troubleshooting and escalation judgment.
Team player willing to work closely with culinary and facilities colleagues during peak kitchen operations.
Ability to work efficiently under time pressure and prioritize tasks during busy service periods.
Reliability, punctuality and a strong safety-first attitude.
Adaptability and willingness to learn new equipment and repair techniques.
Customer-service orientation — treating kitchen staff and chefs as internal customers.
Initiative to propose preventive improvements and cost-saving measures.
Physical stamina and manual dexterity to perform lifting, bending and standing for extended periods.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED; vocational coursework in building maintenance, HVAC, refrigeration, or electrical preferred.

Preferred Education:

Technical certificate or diploma in facilities maintenance, HVAC, refrigeration, or an equivalent trade school qualification.
Certifications such as ServSafe, OSHA 10, basic electrical or plumbing certificates, or HVAC/refrigeration apprentice credentials are advantageous.

Relevant Fields of Study:

Facilities Maintenance / Building Systems
HVAC / Refrigeration Technology
Electrical or Plumbing Trade Programs
Culinary Stewardship with equipment maintenance modules
Occupational Safety / Environmental Health

Experience Requirements

Typical Experience Range: 0–3 years in commercial kitchen, hospitality or facilities maintenance environments.

Preferred:

1–3 years of hands-on experience performing maintenance in commercial kitchens, restaurants, hotels or institutional foodservice.
Demonstrated experience with refrigeration, hood/duct cleaning, grease trap maintenance and basic plumbing/electrical repairs.
Experience using CMMS work-order systems and following HACCP and local health department protocols.