HVAC and Refrigeration Technician (KY, TN, GA Region)

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Operations
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FRA08M Requisition #
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POSITIOQUALIFICATIONS/CORE COMPETENCIES

       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 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

WORK ENVIRONMENT

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

PHYSICAL DEMANDS

       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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