Key Responsibilities and Required Skills for Kitchen Ventilation Technician Assistant

🎯 Role Definition

The Kitchen Ventilation Technician Assistant supports licensed technicians and lead installers in the inspection, installation, maintenance, and cleaning of commercial kitchen ventilation systems (range hoods, exhaust fans, ductwork, makeup air units and grease containment). This role assists with preventative maintenance, NFPA 96 compliance tasks, on-site troubleshooting, safe removal of grease and debris, and basic sheet-metal handling, contributing to reliable, code-compliant kitchen exhaust performance and fire safety.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishroom or kitchen porter roles with exposure to commercial kitchens and cleaning procedures
General maintenance helper or facilities custodian with basic mechanical experience
Sheet metal apprentice, HVAC helper, or entry-level service technician trainee

Advancement To:

Kitchen Ventilation Technician / Hood Technician (fully certified)
HVAC Service Technician or Sheet Metal Journeyman
Preventative Maintenance Lead or Installation Supervisor
Commercial Kitchen Systems Project Coordinator or Field Supervisor

Lateral Moves:

Commercial Hood Cleaning Specialist
Exhaust Fan / Rooftop Equipment Technician
Kitchen Equipment Service Technician

Core Responsibilities

Primary Functions

Perform hands‑on cleaning and degreasing of commercial range hoods, baffle filters, grease extractors and grease containment systems using industry‑approved chemicals and pressure‑washing methods, ensuring NFPA 96 standards are met.
Assist in the inspection and basic repair of exhaust fans, rooftop units, motors, belts, bearings and fan housings; document findings and escalate complex repairs to lead technicians.
Help install and remove duct sections, hood assemblies and makeup air diffusers under the direction of senior technicians, including measuring, cutting, fitting, and mechanically fastening sheet metal components.
Prepare job sites by setting up ladders, scaffolds, and fall protection, ensuring tools and materials are staged safely to minimize disruption to commercial kitchen operations.
Remove, clean or replace grease filters and grease extractor components, verify correct reinstallation, and test systems after servicing to confirm proper airflow and hood capture.
Conduct visual and hands‑on duct inspections for grease buildup, corrosion, fire damper condition and structural integrity, recording measurements and photographic evidence for compliance reports.
Assist with the application of sealants, gaskets, fireproofing compounds and high‑temperature caulks at hood seams and duct penetrations to maintain fire and smoke containment.
Support smoke testing and airflow verification procedures using anemometers or smoke pencils to validate exhaust capture and advise the lead technician of any deficiencies.
Load, unload and transport ventilation equipment, replacement parts and consumables to and from job sites while maintaining accurate material handling logs.
Maintain accurate service records, work orders and NFPA 96 cleaning certificates in digital or paper formats for building owners and fire inspectors.
Follow confined space and rooftop access procedures when assisting with duct or fan inspections, including setup of harnesses, retrieval systems and atmospheric monitoring when required.
Coordinate with kitchen managers and facility staff to schedule maintenance windows that minimize disruption, communicating clearly about work scope and safety precautions.
Assist in the fabrication and modification of simple sheet metal components in the shop or on site by measuring, cutting, bending, and assembling to specification under supervision.
Observe and adhere to all OSHA, local fire code and company safety policies; actively participate in safety meetings, toolbox talks, and on-site hazard assessments.
Replace basic electrical components such as fan disconnects, capacitors and wiring lugs under supervision and assist electricians when more extensive electrical work is required.
Operate company vehicles, lifts, and material handling equipment responsibly; ensure secure loading of hoods, fans, and duct sections for transport.
Collect and dispose of grease waste and cleaning byproducts in accordance with environmental and local disposal regulations, maintaining records of waste removal.
Support preventive maintenance programs by executing scheduled cleaning and inspection checklists, identifying trends and recommending corrective actions to reduce downtime.
Respond to emergency service calls for hood stoppages, grease fires or system failures, providing rapid assistance to stabilize systems until senior technicians arrive.
Assist in inventory management for parts, filters, gaskets and PPE, performing stock counts, reordering consumables and maintaining organized parts bins.
Provide courteous customer service while on-site, explaining completed work, answering basic questions about system operation and ensuring customer satisfaction prior to departure.
Participate in job closeout activities including site clean-up, returning tools, and ensuring all safety barriers and signage are removed and premises are left tidy.

Secondary Functions

Assist in creating and updating maintenance schedules, standard operating procedures (SOPs) and NFPA 96 cleaning logs for clients.
Support administrative tasks such as completing detailed service tickets, uploading photos and documentation to the company CRM or work-order system.
Help train new assistants on safe cleaning techniques, filter handling and proper use of chemicals and pressure‑washing equipment.
Participate in continuous improvement by reporting recurring issues, suggesting efficiency improvements and contributing to quality assurance checks.
Coordinate with vendors and subcontractors for specialized repairs, parts procurement and scheduled rooftop equipment servicing.
Aid in maintaining and sanitizing service vehicles and mobile tool kits so equipment is calibrated and ready for field service.
Support seasonal or large-scale kitchen cleanings and restaurant rollouts by providing additional manpower and logistics assistance.
Assist environmental compliance activities by documenting grease trap and interceptor maintenance coordination when applicable.
Help prepare materials and site layouts for scheduled installations, including pre-cutting duct sections and staging fasteners and supports.
Participate in on-call rotations or overtime assignments during peak periods and emergency response situations when requested.

Required Skills & Competencies

Hard Skills (Technical)

Commercial kitchen hood cleaning and grease removal techniques (manual cleaning, pressure washing, bio‑based degreasers).
Basic sheet metal handling: measuring, cutting, bending, fastening and simple assembly for duct and hood components.
Familiarity with NFPA 96 standards, local fire codes and basic compliance documentation required for hood and duct servicing.
HVAC and airflow fundamentals: understanding capture velocity, makeup air balance, and basic fan performance checks.
Safe rooftop and ladder work practices, fall protection use, and confined space awareness (entry procedures and atmospheric awareness).
Hand and power tool proficiency: drills, grinders, shears, nibblers, impact drivers and pressure washers.
Basic electrical component replacement and troubleshooting experience (disconnects, switches, capacitors) under supervision.
Use of inspection tools: anemometers, manometers, moisture meters, cameras/phones for photographic documentation and portable ladders or lifts.
Proper handling, storage and disposal of grease, solvents and cleaning chemicals in accordance with MSDS/SDS guidelines and environmental rules.
Digital documentation and work-order entry skills: ability to capture service photos, complete digital forms and update maintenance software.
Knowledge of common grease containment systems and grease trap coordination to ensure integrated kitchen wastewater management.
Basic welding or knowledge of welded repair procedures (preferred for assistants working in fabrication environments).

Soft Skills

Strong attention to detail with a methodical approach to inspections, cleaning checklists and safety protocols.
Effective verbal communication when coordinating with customers, kitchen staff, and lead technicians.
Reliability and punctuality: ability to manage time on multi-site assignments and follow scheduled maintenance routes.
Teamwork and willingness to take direction, support senior technicians and contribute to a safe work environment.
Problem‑solving mindset: identify probable causes of ventilation issues and suggest practical next steps for technicians.
Customer service orientation: courteous presence in active kitchen environments and professional handling of client questions.
Physical stamina and dexterity: comfortable with repetitive lifting, overhead work and working in hot, greasy, or rooftop conditions.
Adaptability: able to work in fast‑paced restaurant environments and adjust to changing priorities or emergency service requests.
Organizational skills for maintaining tools, parts inventory and updating service documentation accurately.
Continuous learning attitude: openness to technical upskilling, NFPA training and HVAC certification pathways.

Education & Experience

Educational Background

Minimum Education:

High school diploma or equivalent (GED).

Preferred Education:

Certificate or coursework in HVAC technology, sheet metal fabrication, commercial kitchen systems, or related trade school programs.
NFPA 96 training or hood cleaning certification preferred.

Relevant Fields of Study:

HVAC / Refrigeration Technology
Sheet Metal Fabrication
Facilities Maintenance or Building Systems
Occupational Health & Safety

Experience Requirements

Typical Experience Range:

0 to 3 years in maintenance, HVAC helper, sheet metal apprentice, or commercial kitchen cleaning roles.

Preferred:

1–3 years assisting with commercial kitchen ventilation systems, hood cleaning services, or HVAC/ductwork installation.
Experience working under NFPA 96 and local fire code compliance preferred; prior exposure to restaurant environments and after-hours scheduling is a plus.