HVAC Technician 1st shift

Job Description

Job Description

1st shift hours 7:00 am to 3:30 pm . Candidate may choose regular schedule of Sunday to Thursday, or Tuesday to Saturday. Must be available for on-call as needed.

RESPONSIBILITIES:

• Maintain and repair HVAC and refrigeration systems in the facility.
• Troubleshoot breakdowns and recurring problems for prevention and recommend corrective measures, including troubleshooting HVAC electrical controls.
• Utilize testing equipment and diagnostic skills to determine root cause of problems.
• Perform preventive maintenance of all facility HVAC and refrigeration systems to keep equipment in sound working condition.
• Assist with facility repairs and maintenance as needed.
• Maintain thorough documentation of all work performed and parts interactivity utilizing maintenance management software.
• Maintain clean and safe work area at all times and follow Good Manufacturing Practices (GMP’s).

QUALIFICATIONS:

• Minimum of 5 years’ experience in HVAC technician field.
• Minimum of 2 years’ experience working with ammonia systems preferred.
• High school diploma or GED, technical training in HVAC technology, and refrigerant certification are required.
• EPA Universal certification preferred.
• Excellent mechanical aptitude. Must pass in-house mechanical aptitude test(s).
• Ability to lift and carry up to 75 lbs.
• Knowledge in HVAC systems, electrical controls, refrigerants including ammonia, ammonia system engine rooms (compressors, evaporators, cooling towers), general mechanical, and computer operations.
• Must have experience with large rooftop HVAC package units, 30 to 50 ton R 22 refrigerant, ammonia systems and gas heat.
• Self-starter who can work as team player.
• Ability to effectively communicate with all staff.
• Willingness and availability to work overtime or on an emergency “on call” basis as needed.
• Excellent attendance record.
• Must be able to communicate in English (read, write and converse) in order to receive written and verbal job and safety instructions, and comprehend hazardous material labeling.

In 1979, in Reading, Pennsylvania, Sandy Solmon started baking cookies in a 2-bay garage. Tirelessly testing recipes and ingredients, she struck the perfect balance: a harmonization of flavor, texture, and the elusive dimension of artfulness that separates good cookies from great ones. As her cookies caught on and the following for her small production grew, Sandy’s dessert portfolio expanded and Sweet Street Desserts was born.

Today, Sweet Street is the leading innovator in the dessert industry. We’re still owned and operated by Sandy and headquartered in Reading where Sandy is also the head of research and development, leading a team of like-minded, passionate researchers and recipe developers who now bake for restaurants in over 60 countries, on every continent.

In 2014, we established a new manufacturing facility in Greenville, South Carolina, allowing us to expand production capacity and more easily and efficiently reach our growing customer base in markets across North and South America

Though Sweet Street’s reach is global, our passion for artful food and dedication to quality and innovation remains the motivation behind every one of our products. The sweetness of dessert is beloved by every culture on this planet of ours. In this spirit, all of us at Sweet Street invite you to a culinary experience destined to be shared with cherished family and friends.

Company Description

In 1979, in Reading, Pennsylvania, Sandy Solmon started baking cookies in a 2-bay garage. Tirelessly testing recipes and ingredients, she struck the perfect balance: a harmonization of flavor, texture, and the elusive dimension of artfulness that separates good cookies from great ones. As her cookies caught on and the following for her small production grew, Sandy’s dessert portfolio expanded and Sweet Street Desserts was born.\r\n\r\nToday, Sweet Street is the leading innovator in the dessert industry. We’re still owned and operated by Sandy and headquartered in Reading where Sandy is also the head of research and development, leading a team of like-minded, passionate researchers and recipe developers who now bake for restaurants in over 60 countries, on every continent.\r\n\r\nIn 2014, we established a new manufacturing facility in Greenville, South Carolina, allowing us to expand production capacity and more easily and efficiently reach our growing customer base in markets across North and South America\r\n\r\nThough Sweet Street’s reach is global, our passion for artful food and dedication to quality and innovation remains the motivation behind every one of our products. The sweetness of dessert is beloved by every culture on this planet of ours. In this spirit, all of us at Sweet Street invite you to a culinary experience destined to be shared with cherished family and friends.