Commercial Kitchen Equipment Lead Service Technician

TriMark•Houston, TX

2d•Onsite

About The Position

The Hybrid (Cold side and Hot side) Lead Service Technician is responsible for leading field service activities related to the installation, diagnosis, repair, and maintenance of commercial foodservice equipment across both hot-side and cold-side systems. This role serves as the technical lead on complex service calls, supports technician development, and ensures high standards of service quality, safety, and customer satisfaction. The Hybrid Lead Service Technician works closely with dispatch, operations leadership, parts teams, and customers to ensure efficient resolution of equipment issues in restaurants, healthcare facilities, hospitality operations, and institutional kitchens.

Requirements

5+ years of experience servicing commercial foodservice equipment
Experience working on both hot-side cooking equipment and refrigeration systems
Strong electrical, mechanical, and gas troubleshooting skills
EPA Universal Certification (for refrigeration work)
Ability to read wiring diagrams, schematics, and service manuals
Valid driver’s license with a clean driving record
Ability to lift up to 75 pounds and work in commercial kitchen environments
Strong troubleshooting across gas, electrical, and refrigeration systems
First-time fix mindset
Leadership and mentorship
Problem solving and decision making
Time management and route efficiency
Customer Relations management
Safety-focused and detail-oriented
Accountability and ownership

Nice To Haves

Manufacturer certifications (Rational, Hobart, Manitowoc, Hoshizaki, etc.)
CFESA certification
Experience mentoring or leading technicians
Experience using service management or work order systems

Responsibilities

Perform advanced diagnostics, repair, and preventative maintenance on commercial kitchen equipment including cooking, refrigeration systems.
Lead complex service calls involving multiple equipment types and coordinate troubleshooting efforts.
Serve as the technical resource and mentor for Service Technicians and Associate Technicians.
Provide field training and guidance on troubleshooting techniques, safety practices, and equipment standards.
Assist with new equipment installation, commissioning, and system startup.
Service and repair equipment including but not limited to: Hot Side: Ovens (convection, combi, deck) Fryers Grills and griddles Steamers Broilers Ranges Tilt skillets and kettles Cold Side: Walk-in coolers and freezers Reach-in refrigeration Ice machines Prep tables Refrigerated display units Food holding and warming equipment
Deliver exceptional customer service while representing the company in the field.
Clearly communicate equipment issues, repair options, and preventative maintenance recommendations to customers.
Ensure service work is completed efficiently while minimizing customer downtime.
Complete service documentation, work orders, and parts tracking accurately and in a timely manner.
Work with dispatch and parts teams to ensure efficient scheduling and parts availability.
Maintain service vehicles, tools, and diagnostic equipment.
Follow all safety policies and regulatory requirements.
Assist Service Managers with troubleshooting escalated service issues.
Support onboarding and training of new technicians.
Provide feedback on recurring equipment issues or service opportunities.

Benefits

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 Field Supervisor, or Service Manager roles