Facilities Maintenance
FRA0AO Requisition #


The Combo Tech Lead is responsible for the preventive maintenance, repair services, and parts for commercial cooking, refrigeration, beverage, POS and other kitchen equipment.  This position will also perform carpentry and maintenance of architectural structures and grounds for restaurants locations as directed by the Regional Facilities Manager.


May perform any or all of the following duties:

   Provides leadership, training, and direction to Combo Tech Associate, I and II staff as needed

   Ability to determine root cause through troubleshooting systems,  provides preventative maintenance programs and repair services on restaurant equipment, refrigeration equipment and building systems including but not limited to HVAC and electrical systems

   Ensures service order requests are responded to in a timely manner by dispatching the Combo Techs and vendors

   Provides thorough troubleshooting remotely in attempt to resolve minor equipment issues

   Detects, documents, reports and resolves complex equipment issues resulting from defective materials and unusual conditions

   Performs repairs to the facility including but not limited to carpentry, welding, patching of walls, ceramic tile replacement/ installation, doors and hardware, painting, etc

   Ability to coordinate and perform installs cooking, HVAC, refrigeration and electrical equipment

   Effectively and safely operates standard maintenance tools such as power tools, basic hand tools and basic electrical testing equipment

   Responsible for completing work orders, department forms and invoicing

   Maintains spare parts inventory in Company vehicle, restocking inventory and ordering of parts

   Proper handling of company issued credit cards and Company vehicle

   Partners with service vendors in gathering information, reporting unusual issues and problem resolution

   Provides training to restaurant staff on best practice methods when operating restaurant equipment

   Exercises resources to control costs, enhance efficiencies and meet commitments

   Ability to understand and interpret mechanical and electrical schematics

   Other duties as assigned in response to changing business conditions and/or requirements



   Approximately five (5) 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

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

   Advanced 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 holidays

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


   Heavy phone usage/communication

   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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