Job Title: Facilities Maintenance Technician/Engineer  Department:  Facilities 

FLSA: Salaried, Non-Exempt   Status: Full-Time

Reports to: Operations Manager

Customary Days:  Monday – Friday

Customary Hours: 40 hours per week; Ability to work nights and weekends, holidays, emergency calls, and overtime as necessary (general daily hours 7 am - 4 pm Monday-Friday).

Position Summary

We are seeking a skilled Facilities Maintenance Technician with a minimum of three years of experience in restaurant facilities management. The ideal candidate will be responsible for hands-on repairs and maintenance throughout the building and equipment. Prior experience in restaurant equipment, HVAC, and refrigeration repair is preferred.

Essential Functions:

• Proactively manage all issues related to site occupational health & safety to minimize accidents and lost time.
• Handle public agency documentation, including city backflows and alarm inspection certification.
• Perform daily and emergency repair and general maintenance using power and hand tools and any other necessary equipment (including but not limited to carpentry, plumbing, grease removal, cleaning, and minor electrical work) of facilities and equipment (including but not limited to hot equipment, refrigeration units, compressors, fans, coils, various small parts, burners, pilots, handles, etc.) at assigned restaurant and/or office locations and make related purchases
• Conduct preventive maintenance practices for refrigeration, including compressor fin cleaning proper ventilation, and relevant staff education.
• Implement comprehensive drain maintenance schedules and practices.
• Perform regularly scheduled maintenance to improve the appearance and lifespan of materials (examples-upholstery, tile and stone sealing, etc.)
• Ensure proper care and preventive maintenance of water heaters and related items.
• Conduct electrical maintenance tasks, including lighting, switches, fans, signage, and general electrical wiring diagnostics.
• Forecast upcoming large repairs and maintenance projects (for example: complete roof replacement vs repair).
• Conduct thorough observations of routine site tours to identify and document unsafe conditions or required corrections. Including slippery floors, sidewalk conditions, emergency lighting, exit lighting, exterior site lighting, stair repairs, interior lighting, carpet repairs, etc.
• Negotiate and maintain all service contracts, ensuring quality assurance for scheduled services (HVAC/refrigeration, exhaust hood cleaning, fire suppression systems, grease trap maintenance, etc.).
• Ensure facility procedures comply with local, state, and federal regulations.
• Maintain preventative maintenance checklist logs and report on daily activities.
• Detect and report unsafe conditions, and broken or malfunctioning equipment.
• Serve as the single point of contact for all repair and maintenance requests. Recommend corrective actions and execute repairs efficiently and professionally.
• Ensure facility conditions are always at a high standard, including lighting, paint, fixtures, millwork, and all areas in Blue Plate Business Units.
• Perform air conditioning system maintenance, including filter replacement, coils, and condensate drain cleaning.
• Handle plumbing repairs, including leaks and clogs in toilets, sinks, drains, and water heaters.
• Conduct performance assessments of restaurant assets, such as foodservice equipment and mechanical appliances.
• Regularly inspect for issues related to guest and teammate safety, litter, lighting, landscape, curb appeal, and mechanical failures or breakdowns.
• Perform other relevant tasks as required by management. 

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• High school diploma required; bachelor’s degree in facility management or related field preferred
• A minimum of three years of experience in facility management, operations, or project management required

Essential Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactory. 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. 

• Ability to demonstrate a strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.
• Proficiency in reading schematics, drawings, and equipment manuals, coupled with knowledge of mechanical, electrical, and material handling equipment.
• Ability to identify and resolve issues and alert leadership when needed.
• Ability to function independently and intuitively in a fast-paced environment.
• Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.
• Highly organized with strong attention to detail.
• Demonstrated initiative; results oriented.
• Strong project management experience and ability to manage ongoing multiple priorities. 
• Ability to interact with diverse groups and foster a cooperative work environment.
• Ability to manage confidential information and maintain its integrity.
• Strong computer skills that include proficiency with MS Office and Google applications.
• Proficiency in restaurant equipment repairs is preferred.
• Competency in safely operating various equipment and personal hand tools and complying with all safety and quality requirements while performing your job.

Language Skills 

Ability to read, write, and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands describe here 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 function.

• While performing the duties of this job, the employee is regularly required to talk or hear
• Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel, or crouch; constant standing throughout shift is required
• The employee must regularly lift and/or move up to 50 pounds
• Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus
• At times, may require more than 40 hours per week to perform the essential duties of the position

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee may be exposed to weather conditions prevalent at the time. 
• May work in extreme heat and cold (non-weather and weather)
• May work in wet conditions (non-weather and weather)
• The noise level is moderate to loud
• May work near toxic/caustic chemicals and with fumes or airborne particles
• Will work near moving or mechanical parts

Blue Plate Catering is an Equal Employment Opportunity employer. Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.