Kitchen Mechanic

The Kitchen Mechanic installs, maintains, and repairs commercial kitchen equipment across gas, electric, and steam systems. This includes ovens, ranges, fryers, steamers, combi ovens, warmers, proofers, rotation ovens, mixers, hot tables, fry stations, and dish machines. The role performs systematic troubleshooting to quickly identify root causes. Duties include interpreting wiring diagrams and schematics; diagnosing mechanical, electrical, and electronic issues; and repairing or replacing components such as motors, thermostats, control boards, burners, pumps, solenoids, actuators, thermocouples, thermopiles, RTDs, sensors (photo eye, reed, ultrasonic, magnet, fire eye), and pressure switches. The technician uses diagnostic tools—multimeters, manometers, leak detectors, and temperature probes—and performs soldering and component‑level repairs.

Salary Details: $32.22 / hr - $41.48 / hr based on overall experience 

• Troubleshoots, repairs and maintains a wide variety of commercial restaurant and food preparation equipment such as mixers, slicers, blenders, ovens, fryers, steamers, combi, hot table, fry station, warmers, proofers, etc.
• Repairs and maintains commercial dishwashing and ware washing equipment.
• Create process and procedures documents, downloads and maintain a repository of manuals, parts list, specs sheets for all equipment.
• Communicates the status of all kitchen equipment and components in both verbal and written formats to Maintenance and Foods management.
• Completes a variety of maintenance related paperwork, including daily logs, work orders, requisitions, and quotes.
• Provides technical specifications for the purchase of new and replacement commercial kitchen equipment.
• Adheres to all safety policies and procedures related to the operation of all kitchen equipment and tools
• Communicates the status of all kitchen equipment and components in both verbal and written formats to Maintenance and Foods management.
• Reads and interprets equipment schematics for commercial kitchen and serving equipment.
• Provides guest service according to Six Flags standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions.
• Other duties may be assigned.

• High School Diploma or GED required.
• At least 5 years' experience in the repair and maintenance of commercial kitchen equipment.
• At least 3 years' experience in the repair and maintenance of commercial kitchen equipment. CFESA certification is plus.
• At least 2 years' experience with the repair and maintenance of Hobart, Middleby, Vulcan, Blodgett, Vollrath, Frymaster, Hatco, Rational, Henny Penny, Alto-Shaam, AMTek branded equipment.
• Ability to work nights, weekends and holiday periods to meet business needs. Open to working 1^st, 2^nd and 3^rd shifts.
• Intermediate electrical and electronics troubleshooting skills (including AC and DC motors and controls, board level PCB Repairs).
• Reading and interpreting wiring diagrams, schematics, and blueprints and identify components. Strong knowledge electronics troubleshooting and repair of thermal couples, thermopile, potentiometer, reed switch, pressure switches, magnet sensors, ultra sonic sensor, photo eye, fire eye, solenoid, actuators, RTD’s. Using diagnostic tools multimeters, monometers, leak detectors and temp probes. Repair/Replace motors, thermostats, control boards, burners, pumps and sensors. Soldering, component replacement and repair. Use Microsoft Office Suite of Products.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and interpret bar graphs.
• Ability to read, write, speak and understand English at a level sufficient to follow written policies and procedures; complete a variety of basic forms; and interact with guests including understanding and responding to specific questions.