HARRISON SCHOOL DISTRICT TWO
ESP POSITION JOB DESCRIPTION
Job Title:
Prepared Date:
Work Year:
Department:
Reports To:
Commercial Kitchen Mechanic
May 31, 2000
261 days
Support Services
Facility Maintenance Group Leader
SUMMARY
Install, maintain, modify, repair, and operate all types of commercial kitchen equipment including
ovens, steamers, mixers, dishwashers, warmers, walk-in coolers, walk-in freezers, ice machines, holding cabinets,
disposals, and sinks.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
D
30%
Diagnose and repair all food service equipment including ovens, steamers, mixers, dishwashers,
and warmers. Repairs may include electronic controls and processors.
D
10%
Diagnose and repair refrigerated holding cabinets, heated holding cabinets, and ice machines.
Repairs may include electronic controls and processors.
D
5%
Install, modify, and repair kitchen plumbing equipment and fixtures including valves, faucets,
traps, disposals, water heaters, sinks, wash basins, sewer pipes, and various fittings.
D
5%
Coordinate projects with other trades.
D
3%
Coordinate the installation and repair of equipment with Kitchen Managers, Nutrition Service
Supervisors, Facility Maintenance Group Leader, Warehouse Manager, Building Engineers,
and outside contractors.
D
2%
Instruct kitchen personnel in the proper and safe operation of kitchen equipment.
W
30%
Diagnose and repair problems with commercial walk-in coolers and freezers.
M
3%
Estimate the cost of labor and materials for installation and repair projects.
M
3%
Supervise, inspect, and approve equipment repairs by outside contractors to ensure compliance
with all building codes, safety codes, and accepted industry standards.
A
5%
Design, develop, initiate, improve, and implement computer based preventive maintenance
programs for all District kitchen equipment.
A
2%
Make recommendations for the purchase of supplies and equipment.
Ongoing 2%
Perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The
requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND TRAINING High school diploma or equivalent, plus post-secondary courses equivalent to
one year of college in HVAC and HVAC-R.
EXPERIENCE Over three years of experience in the repair and maintenance of commercial kitchen equipment,
including commercial refrigeration. Five years of similar experience preferred.
SKILLS, KNOWLEDGE, & EQUIPMENT Basic math, writing, and communication skills. Ability to operate all
commercial kitchen equipment and various test instruments including refrigerant recovery machines, dial-a-charges,
vacuum pumps, multi-meters, amperage meters, and associated equipment required at hire. Knowledge of local and
state building codes and regulations.
106760696
March 9, 2016
Page 1
HARRISON SCHOOL DISTRICT TWO
ESP POSITION JOB DESCRIPTION
CERTIFICATES, LICENSES, & REGISTRATIONS Valid Colorado driver’s license and EPA Universal
Refrigerant Handling license required at hire. Regional Building Code Mechanic IV license required within six
months of hire.
SUPERVISION/TECHNICAL RESPONSIBILITY This job has no supervisory responsibilities. This position
acts as a technical resource to kitchen personnel, purchasing personnel, and outside contractors to ensure that the
installation, operation, repair, and purchase of kitchen equipment is conducted properly, safely, and efficiently.
JUDGMENT AND DECISION MAKING Work is assigned by Facility Maintenance Group Leader. This
position requires independent judgment to determine if equipment is performing within specifications, to determine
the potential hazard of malfunctions, and to manage necessary repairs. Decision making requires collaboration with
Kitchen Managers, Nutrition Services Supervisors, Facility Maintenance Group Leader, Warehouse Manager,
Building Engineers, and outside contractors. Supervisor is involved only in major decisions.
SAFETY TO SELF AND OTHERS High exposure to self and others to the following: bruises due to hammers
and heavy objects; cuts and loss of limb due to meat slicers, saws, and knives; heat burns due to steam and fire;
fractures due to falls; hernia due to moving heavy equipment; loss of sight due to refrigerant; disfigurement due to
mixers; and fatality due to electrical components. Medium exposure to self and others to chemical burns due to
solvents and cleaners. Medium exposure to self to disease due to sewage and kitchen germs.
The physical demands, work environment factors, and mental functions described below are representative of those
that must be met by an employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
PHYSICAL DEMANDS While performing the duties of this job, the employee is frequently required to stand;
walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or
crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly
lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up
to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision,
peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT While performing the duties of this job, the employee is regularly exposed to wet and/or
humid conditions, moving mechanical parts, risk of electrical shock, and explosives. The employee is frequently
exposed to high, precarious places; extreme cold; extreme heat; and vibration. The employee is occasionally
exposed to fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level
in the work environment is usually loud.
MENTAL FUNCTIONS While performing the duties of this job, the employee is regularly required to analyze and
use interpersonal skills. Frequently required to communicate, copy, coordinate, compute, evaluate, compile and
negotiate. Occasionally required to compare, instruct, and synthesize.
106760696
March 9, 2016
Page 2