Commercial Kitchen Equipment Technical Manager
Job Description
Leads the technical design, installation, operation, and maintenance of heavy-duty food service systems. This role bridges the gap between high-level project management and hands-on electromechanical engineering. They ensure maximum uptime and safety compliance in high-volume environments like hotels, hospitals, and central production facilities.
Core Responsibilities
- Maintenance & Asset Management: Designing preventive maintenance programs for cooking (hot), refrigeration (cold), and HVAC/ventilation interfaces.
- Team & Service Leadership: Managing a dedicated team of field service technicians, evaluating third-party service level agreements (SLAs), and coordinating original equipment manufacturer (OEM) spare parts procurement.
- Engineering Design Review: Checking technical schematics, utility load requirements (water, gas, electricity), and space ergonomics using tools like AutoCAD.
- Compliance & Safety: Ensuring all equipment layouts strictly follow international sanitation and local safety protocols.
Critical System Expertise
- A Technical Manager must command deep mechanical, electrical, and plumbing (MEP) knowledge across major appliance lines:
- Thermal Equipment: High-capacity combination ovens, convection lines, steam kettles, and high-recovery deep fryers.
- Refrigeration & Cryogenics: Industrial walk-in freezers, blast chillers, ice machines, and customized refrigerated preparation lines.
- Custom Fabrication & Utility: Custom-built 304/316 grade stainless steel counters, technical gas manifolds, and heavy-volume warewashing automation.
Qualifications Generally Required
Education: A Bachelor’s degree in Mechanical or Electrical Engineering, or an advanced technical diploma in MEP/HVAC systems.
Experience: Typically 5+ years of senior field execution or project management experience within the hospitality or commercial food and beverage sector.
