Facilities Maintenance
NAS002 Requisition #
Thanks for your interest in the COMBO TECH I position. Unfortunately this position has been closed but you can search our 458 open jobs by clicking here.
  • Approximately six (6) months to (3) three years experience in the HVAC/R, electrical, and facilities maintenance is required: Preferably within the food/restaurant industry

  • College level courses in air conditioning/refrigeration, electrical and electronics preferred

  • Current EPA Freon handling Type II or above certification

  • Must be able to pass a credit check

  • Valid Driver’s License and driving record in good standing is required

  • Working knowledge of the following maintenance specialties/trades - HVAC/R, restaurant equipment, basic plumbing, building maintenance, troubleshooting, and repair

  • Working knowledge of electrical, plumbing, carpentry and preventative maintenance programs

  • Ability to read and interpret blueprints, diagrams and equipment specifications

  • Must be able to work on an “on call” basis approximately one week per month – nights, weekends and hoildays

  • Experience in the proper handling of various chemicals (HAZMAT)

  • Demonstrated ability to plan and prioritize tasks in a self-directed work environment and maintain high levels of productivity without direct supervision



  • Damp and/or humid conditions, coolers/freezers at freezing temperatures, restaurant environment and responsible for multiple restaurants


  • Heavy phone usage/communication

  • Daily travel to restaurants, occasional overnight travel

  • Frequently kneeling, bending, squatting, pushing, pulling and reaching above and below waist level

  • Occasional lifting and carrying, with assistance, of items up to 125 pounds, lift and carry up to 50 pounds up to 25 feet, work on ladders, roofs, and in rare cases, high precarious places

  • Work with moving mechanical parts, pressurized steam equipment, open flames, heated surfaces, liquids and risk of electrical shock

  • Interaction may vary from informational, interpretive and sometimes persuasive in nature when communicating with restaurant staff and vendors

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