Commercial Kitchen Equipment Technician

$27-$47/hr | Company Truck + Fuel Card | Full Benefits | On-call one weekend in 4-6, not every weekend We're factory-authorized for over 70 manufacturers - real training, real parts access, warranty work. Owner-run, so you'd be talking to me directly, not to a regional manager four states away. I'm hiring two technicians and I'm open on experience. If you've got years on combis and a CFESA card, let's talk if you're the guy who can walk up to anything and solve it. If you've got a couple years turning wrenches on something mechanical and you're hungry, let's talk too. We've got techs who can teach, factory training on our lines, we love helping build a good tech, because we love teaching! The work is a route across restaurants, schools and hospitals, hotels, grocery stores, and bakeries. Hot side - ovens, ranges, broilers, fryers, combi ovens, steam kettles, skillets. Cold side - reach-ins, freezers, walk-ins, prep tables. Warewashing and prep - dish machines, slicers, mixers. We also cover hoods and exhaust. If you're hot-side only, or cold-side only, apply anyway. I mean that, we'll teach you the other half. Combi experience is good but it's not a requirement. What actually matters to me: you show up, you can troubleshoot, and you don't walk away from a machine you haven't figured out yet. Everything else is teachable. You need: a valid California driver's license and a clean driving record. That's the list. Helps a lot: any hands-on repair background - commercial kitchen, HVAC/R, appliance, automotive, industrial maintenance, electrical, plumbing, military mechanical, trade school. Reading a wiring diagram. EPA 608. CFESA. Bilingual English/Spanish. What you get: pay based on what you can actually do, not how long you've been somewhere. Company truck and fuel card. Medical, dental, vision, life. 401(k). Paid time off and paid holidays. Annual performance bonuses. Overtime when you want it. Monday through Friday, 8s, 10s, or 12s depending on the board. On-call one weekend every four to six weeks. #J-18808-Ljbffr