Commercial Kitchen Equipment Service Technician

  Why you'll love it here! Competitive compensation Portal to portal pay Overtime opportunities Company vehicle Company credit card for all travel expenses Company cell phone Medical, dental, vision benefits from Day One! 401(k) with company match Paid time off and holidays Ongoing technical training and certification support-CFESP prep programs, hands-on manufactures training Tuition reimbursement for additional certifications Career progression opportunities into a Senior Service Technician, Lead Technician, Field Supervisor, or Service Manager roles POSITION SUMMARY: The Service Technician reports to the Service Manager Located in Cleveland, OH Field Based - Full Time Travel up to 25% required On Call rotation nights and weekends   TriMark USA is seeking a skilled and customer-focused Service Technician to support our commercial kitchen equipment customers. This role is responsible for diagnosing, repairing and maintaining commercial kitchen equipment within customer facilities. This role ensures equipment reliability, food safety, and operational continuity for restaurants, healthcare facilities, hospitality, education, and other foodservice operations supported by TriMark USA. The ideal candidate is technically skilled, customer-focused, safety-driven, and experienced in either servicing gas and electric hot-side equipment in high-volume commercial kitchen environments or has strong technical refrigeration expertise with commitment to safety, quality, and exceptional customer service. ESSENTIAL FUNCTIONS & KEY RESPONSIBILITIES Troubleshoot and repair gas and electric cooking equipment including ranges, ovens, griddles, fryers, broilers, steamers, kettles, and combi ovens Diagnose electrical, mechanical, and gas-related issues using schematics and diagnostic tools Replace defective components such as thermostats, gas valves, heating elements, ignition systems, control boards, and safety devices Diagnose and repair commercial refrigeration systems (reach-in coolers/freezers, walk-ins, blast chillers, ice machines, prep tables, display cases, etc.) Perform start-up of refrigeration equipment in restaurants, healthcare, education, hospitality, and institutional foodservice environments Troubleshoot electrical, mechanical, and refrigerant system issues Handle refrigerants in compliance with EPA and environmental regulations Ensure compliance with manufacturer specifications and safety standards Perform routine preventative maintenance to extend equipment life and reduce downtime Calibrate temperature controls and test safety mechanisms Provide professional, on-site customer support Clearly explain repair findings, recommendations, and preventative measures Complete service documentation accurately and in a timely manner Maintain strong relationships with clients and internal dispatch teams Follow all OSHA, local, and company safety standards Ensure job sites are clean and safe before departure REQUIRED QUALIFICATIONS: 1-2+ years of experience servicing commercial kitchen equipment Experience in commercial foodservice equipment EPA Universal Certification (required) to work on cold side kitchen equipment Strong understanding of gas systems, electrical components, and mechanical systems Ability to read wiring diagrams and technical schematics Valid driver’s license with clean driving record Ability to lift 75+ pounds and work in confined or high-temperature environments PREFERRED QUALIFICATIONS CFESA certification Factory training on major manufacturers kitchen equipment Experience in food service, hospitality, or institutional environments CORE COMPETENCIES: Technical troubleshooting expertise Strong customer service orientation Accountability and ownership Team collaboration Time management and route efficiency Attention to detail and safety awareness Ability to work independently with minimal supervision Compensation includes the posted hourly pay range. Additional compensation opportunities, including overtime pay, incentives, or bonuses, may apply where applicable. Total compensation is determined based on experience, skills, internal equity, geographic location, and other job-related factors.