Service Technician III

Job Description:

SUMMARY

Service/Repair Technician 3 possesses in depth knowledge and has demonstrated mechanical, electrical, pneumatic, gas, and/or refrigeration (HVACR) aptitude with complex troubleshooting experience. Responsible for providing on-site support to Hobart Service customers that includes but is not limited to: installation and/or service of commercial food equipment. Routine work schedule including on-call, after-hours, holiday, and weekend on-site repair support.

ESSENTIAL DUTIES AND RESPONSIBILITIES FOR ALL TECHNICIAN LEVELS

These are the most significant job duties performed. The size, scope and complexity of assigned duties and responsibilities are dependent on the level and experience of the incumbent. To perform this job successfully, an individual must be able to perform each assigned essential duty satisfactorily. Other responsibilities or special projects not specifically listed below may also be assigned.

• Installs mechanical, electrical, pneumatic, gas, and/or refrigeration commercial food equipment and plans and leads more advanced installs as needed.
• Maintain, diagnose, and repair mechanical, electrical, pneumatic, gas, and/or refrigeration commercial food equipment for customers on contract and/or on time and material (i.e., T&M) basis.
• Ability to interpret and follow schematic diagrams.
• Demonstrate knowledge of sequence of operations for multiple operating modes.
• Knowledge of state specific and federal regulations related to combustion emissions
• Completes and documents preventative maintenance on mechanical, electrical, pneumatic, gas, and/or refrigeration commercial food equipment.
• Implements and supports standard operating procedures outlined in Hobart Service safety manuals and programs.
• Promotes branch and organization financial objectives by providing quality customer experience and generating leads.
• Supports new product introduction.
• Maintains current organization, industry, and equipment knowledge.
• Responsible for assigned company assets including vehicle, tools, and inventory.
• Follows the company's safe driving and other applicable policies.

Supervisory Responsibilities

This position has no direct or indirect supervisory responsibilities.

QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required Education and Work Experience

• High school diploma or GED and 4-7 years of food equipment service experience and/or 2-4 years of HVACR service experience

Desired Education/Experience

• Associates Degree or Vocational Certificate preferred.
• Experience installing, maintaining, troubleshooting, and repairing commercial cooking and/or refrigeration equipment is preferred.

Certificates and Licenses

Position/Location dependent. Industry certification is highly desirable.

• Accredited Certified Technician (CFESA / NATE / Hobart)
• EPA Certification

Job —Specific Knowledge

To perform this job successfully, the individual needs to demonstrate knowledge of these areas as they relate to the primary functions of the job.

• Mechanical Aptitude – Demonstrates in depth knowledge of mechanical electrical, pneumatic, gas, and/or refrigeration (HVACR) aptitude with complex troubleshooting experience. Skilled in use of various tools and equipment (e.g. basic hand tools, reading and following service manuals, gauges, meters, etc.)
• Customer Service - Utilizes various interpersonal styles, communication methods, and problem-solving skills to positively assist and influence customers.
• Safety at Work – Observe and practice all safety and security procedures. (PPE, safety training, etc.)

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies.

Technical and Analytical Skills

• Ability to read and interpret standard service manuals, mechanical diagrams, sustains understanding of parts stocking and identification methods, practices, and procedures.
• Understanding of basic math (addition, subtraction, multiplication, division, calculations of percentages, measurement conversions).
• Compiles and summarizes data for supervisor and/or branch