Culinary Chief Engineer

JLL empowers you to shape a brighter way.  

Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people  and empowering them to  thrive, grow meaningful careers and to find a place where they belong.  Whether you’ve got deep experience in commercial real estate, skilled trades or technology, or you’re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward.   

Culinary Chief Engineer - JLL

Pay: $108500 - $156000 / year (paid hourly)

Schedule: Generally 8a - 4p based on client requirements; on call as needed

Location: San Jose / Fremont, CA

What this job involves:

The Culinary Chief Engineer will lead the technical operations and maintenance of all commercial kitchen equipment and systems across TikTok's dining facilities. This role combines hands-on engineering expertise with team leadership to ensure optimal performance of culinary infrastructure while maintaining the highest food safety and operational standards. The position also provides support for standard building operations as needed. As this position evolves, responsibilities will expand to encompass up to 600,000 square feet of facility operations, not limited to kitchen and culinary services.

What you day-to-day will look like:

• Kitchen Systems Engineering · Design, install, and maintain commercial kitchen equipment including ovens, fryers, refrigeration systems, ventilation hoods, and specialized culinary machinery. · Perform preventive maintenance on high-volume cooking equipment, dishwashers, and food preparation systems. · Troubleshoot complex mechanical, electrical, and HVAC issues specific to commercial food service environments. · Oversee kitchen equipment upgrades and installations to support evolving culinary programs.
• Technical Team Leadership · Supervise and mentor culinary technicians and maintenance staff on equipment operations and safety protocols. · Coordinate with vendors and contractors for specialized equipment repairs and installations. · Develop maintenance schedules and standard operating procedures for kitchen equipment. · Train kitchen staff on proper equipment usage and basic troubleshooting techniques.
• Building Operations Support · Assist with standard building maintenance and operations as needed to support overall facility performance. · Provide technical expertise for building systems that interface with culinary operations. · Support general facility maintenance projects and emergency response situations. · Prepare for expanded facility management responsibilities covering up to 600,000 square feet.
• Compliance and Safety Management · Ensure all kitchen systems comply with health department regulations, fire codes, and food safety standards. · Maintain documentation for equipment certifications, inspections, and maintenance records. · Implement and monitor food safety protocols related to equipment temperature control and sanitation. · Coordinate with local health inspectors and regulatory agencies.
• Critical Communication and Analysis · Maintain clear and timely communication with all stakeholders regarding equipment status, maintenance schedules, and operational impacts. · Develop comprehensive action plans for equipment failures, maintenance projects, and system upgrades. · Conduct thorough root cause analysis for all equipment failures and operational disruptions to prevent recurrence. · Document findings and implement corrective measures to improve system reliability and performance.
• Operational Support · Respond to emergency equipment failures to minimize dining service disruptions. · Manage work orders and maintenance requests using computerized maintenance management systems (CMMS). · Coordinate equipment shutdowns and repairs around meal service schedules. · Support special events and catering operations with temporary equipment needs.

Required Qualifications

• Minimum 3 years managing commercial kitchen operations or food service equipment AND associate's degree in Mechanical Engineering, Culinary Arts, or related technical field, OR 5+ years in commercial kitchen equipment maintenance.<