How to Be Commercial Kitchen Equipment Technician - Job Description, Skills, and Interview Questions

May 15, 2021 / 5 Minutes Read / By Albert

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The role of a kitchen equipment technician is to ensure the safe and efficient functioning of all kitchen equipment. They are responsible for installing, diagnosing, repairing, and maintaining kitchen equipment such as ovens, ranges, refrigerators, freezers, dishwashers, and ice makers. As a result of their work, kitchens are able to run smoothly and efficiently, which is beneficial for chefs and restaurants alike.

Furthermore, their expertise helps to prolong the life of expensive kitchen equipment, saving restaurants money in the long run. these technicians are often called upon to provide advice on the newest and most efficient kitchen equipment available. Without the help of kitchen equipment technicians, the restaurant industry would be unable to provide the same level of quality and service to its customers.

Steps How to Become

Obtain a high school diploma or equivalent. Many employers may prefer or require applicants to have a high school diploma or equivalent. Taking courses in mathematics, electronics, and electricity can be beneficial for aspiring commercial kitchen equipment technicians.
Complete an apprenticeship or other formal training program. Many employers prefer or require applicants to complete an apprenticeship or other formal training program in commercial kitchen equipment repair. These programs often provide hands-on instruction and may take up to two years to complete.
Obtain certification. Obtaining certification as a commercial kitchen equipment technician is voluntary but can demonstrate proficiency and expertise to employers. Certifications are offered by organizations such as the National Kitchen and Bath Association (NKBA) and the Institute of Certified Professional Managers (ICPM).
Consider additional certifications. Technicians may consider additional certifications in areas such as welding and refrigeration repair to stand out to employers.
Gain experience. Gaining experience as a commercial kitchen equipment technician is essential for career advancement. Technicians can gain experience by working with experienced technicians or through internships or volunteer work.

Staying ahead and capable as a Kitchen Equipment Technician requires dedication, education, and experience. Dedication comes from a commitment to learning new technologies and techniques in the field, and keeping up with industry trends and developments. Education is important as it provides the foundational knowledge needed to understand the equipment and troubleshooting techniques.

Experience is also essential, as it allows technicians to develop the skills necessary to quickly diagnose and repair kitchen equipment. by developing relationships with vendors and keeping up with certifications, a Kitchen Equipment Technician can stay ahead of the curve and remain capable of working on the latest models of kitchen equipment.

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Job Description

Diagnose and repair commercial kitchen equipment, including gas lines and electrical components.
Troubleshoot and diagnose equipment malfunctions.
Maintain and repair kitchen equipment including ovens, griddles, fryers, ranges, dishwashers, steamers, and food processors.
Install new kitchen equipment according to manufacturer specifications.
Perform preventive maintenance on kitchen equipment to ensure smooth operation and extend the life of the equipment.
Perform safety inspections to ensure compliance with local regulations.
Respond to emergency service calls in a timely manner.
Keep accurate records of all repairs and maintenance performed.
Maintain accurate inventory of parts and supplies needed for service calls.
Consult with customers regarding equipment needs and maintenance requirements.

Skills and Competencies to Have

Knowledge of electrical, hydraulic and pneumatic systems
Knowledge of commercial kitchen equipment and appliances
Ability to use hand tools, power tools and precision measuring instruments
Ability to read and interpret technical drawings and schematics
Ability to troubleshoot and diagnose equipment problems
Ability to repair and replace defective parts
Knowledge of safety protocols and procedures
Ability to work independently and in a team environment
Excellent customer service skills
Good communication skills
Excellent organizational skills
Ability to adhere to deadlines
Ability to lift heavy objects

Having a good working knowledge of kitchen equipment and its maintenance is an essential skill for a successful Kitchen Equipment Technician. It is important to have a thorough understanding of the various types of kitchen equipment and the functions each one performs. In addition, the technician must be familiar with the different components of the equipment, such as filters, motors, and electrical wiring.

Knowledge of proper cleaning and maintenance protocols is also necessary to ensure the equipment is functioning optimally. Knowing how to troubleshoot and diagnose any issues that arise is also useful for resolving problems quickly and effectively. Having a certification or formal education in kitchen equipment technology can also give a technician an edge in the job market.

having a strong understanding of kitchen equipment and its maintenance is key to becoming a successful Kitchen Equipment Technician.

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Frequent Interview Questions

What experience do you have in servicing and maintaining commercial kitchen equipment?
How familiar are you with the industry's safety standards and regulations?
Describe a time when you solved a difficult problem with a piece of kitchen equipment.
What strategies do you use to diagnose and repair kitchen equipment?
How do you stay current with new technology and advancements in commercial kitchen equipment?
What methods do you use to ensure the equipment is running properly and efficiently?
What have you done to improve customer satisfaction when dealing with commercial kitchen equipment?
How do you prioritize tasks when servicing multiple pieces of equipment?
How would you handle a situation where a customer is dissatisfied with the service provided?
What do you consider to be the most important aspects of being a commercial kitchen equipment technician?

Common Tools in Industry

Dishwasher. A machine used to clean dishes, utensils, and cookware. (e. g. Hobart Dishwasher)
Oven. A device used to cook or heat food. (e. g. Wolf Convection Oven)
Fryer. A device used to fry food in oil or other fats. (e. g. Vulcan Fryer)
Refrigerator. A device used to preserve food by keeping it cold. (e. g. True Refrigerator)
Griddle. A flat, heated surface used for cooking food. (e. g. Star Griddle)
Mixer. A device used to blend ingredients together. (e. g. Hobart Mixer)
Grill. A device used to cook food on a grate over a flame or heat source. (e. g. Viking Grill)
Steamer. A device used to cook food with steam. (e. g. Cleveland Steamer)
Range. An appliance with a stove, oven, and grill all in one unit. (e. g. Vulcan Range)
Slicer. A device used to cut food into thin slices or strips. (e. g. Hobart Slicer)

Professional Organizations to Know

National Restaurant Association
National Association of Food Equipment Manufacturers
Foodservice Equipment and Supplies Association
National Society of Professional Engineers
National Fire Protection Association
American Culinary Federation
National Electrical Contractors Association
International Society of Automation
National Institute of Standards and Technology
American Society of Mechanical Engineers

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Common Important Terms

Commercial Kitchen. A kitchen in a business or institutional setting where food is prepared for consumption by large groups of people.
Refrigeration Equipment. Equipment used to maintain a cool temperature for storage and use of food, beverages and other perishables.
Cooking Equipment. Equipment used to prepare food, such as ovens, grills, fryers, etc.
Food Service Equipment. Equipment used to serve and display food, such as warming trays, display cases and serving carts.
Ventilation System. A system designed to provide adequate air circulation and reduce the level of humidity and odors in a kitchen.
Maintenance and Repair. Regular servicing, cleaning and repair of equipment to ensure its proper functioning.
Troubleshooting. Diagnosing and resolving problems or malfunctions in equipment.
Safety Standards. Adhering to regulations and standards regarding the safe operation and use of commercial kitchen equipment.

Frequently Asked Questions

Q1: What does a Commercial Kitchen Equipment Technician do? A1: A Commercial Kitchen Equipment Technician is responsible for the installation, maintenance and repair of commercial kitchen equipment such as stoves, ovens, grills, fryers and dishwashers. Q2: What qualifications are necessary to become a Commercial Kitchen Equipment Technician? A2: To become a Commercial Kitchen Equipment Technician, one must typically possess a high school diploma or equivalent, as well as specialized training in the repair and maintenance of commercial kitchen equipment. Q3: What type of tools and equipment do Commercial Kitchen Equipment Technicians use? A3: Commercial Kitchen Equipment Technicians use specialized tools and equipment such as hand tools, power tools, diagnostic tools, soldering irons, and diagnostic software. Q4: How often should Commercial Kitchen Equipment be serviced? A4: Commercial Kitchen Equipment should be serviced at least once a year to ensure proper performance and safety. Q5: What type of environment do Commercial Kitchen Equipment Technicians typically work in? A5: Commercial Kitchen Equipment Technicians typically work in commercial kitchens, restaurants, hotels, and other food-service related environments.

Web Resources

Commercial Kitchen - James Sprunt Community College jamessprunt.edu
Commercial Kitchen Technician - Stanford University Careers careersearch.stanford.edu
Commercial Food Equipment Service Training - Wake www.waketech.edu