Maintenance Person IV- Commercial Kitchens

*To Apply: https://careersearch.
stanford.
edu/jobs/maintenance-person-iv-commercial-kitchen-23875* This position is represented by SEIU Local 2007 and the collective bargaining agreement between the university and SEIU Local 2007 governs the terms and conditions of employment.
*Anticipated Shift: *Monday – Friday, 7:45am – 4:15pm The anticipated shift is based on the operational needs and can change at any time with notice.
*ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:* Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities.
Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world.
Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community.
The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq.
ft.
physical plant across the campus.
In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations.
Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications.
“Students (Customers) First” is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day.
In R&DE, “Excellence is defined by aligning our strategic goals and performance with our vision.
” This role is designated as essential and requires incumbents to report to work onsite.
Telecommuting is not available for this role.
*Job Purpose:* Employees at this level work under general supervision and perform maintenance tasks of substantial complexity in two or more trades.
The skill level associated with this classification requires incumbents to have a full working knowledge of craft procedures and practices in at least two of the trades listed in the Maintenance III or Maintenance III Premium classifications.
Employees in this classification typically work within prescribed procedures but may make unique and innovative modifications as necessary to safely and expeditiously discharge their assigned work.
Work may be spot checked while in progress or inspected upon completion.
Employees may work alone, or as a member of a crew (with or without lead responsibility).
*Core Duties:* Maintain, troubleshoot, repair residential and commercial food service equipment and appliances – including working with refrigeration systems, plumbing systems, electrical, natural gas, steam, and exhaust venting.
*General:* Under general supervision, performs journeyman level troubleshooting and repair of residential refrigerators, other residential appliances, commercial refrigeration equipment, commercial cooking equipment, kitchen hood ventilation and exhaust equipment, kitchen sink and ware washing equipment, plumbing systems, and other food washing plumbing fixtures common to kitchens.
Technician is also responsible for the installation of various refrigerated equipment, cooking equipment, electrical aspects, gas lines, or plumbing systems for that equipment, which he ensures follows all EPA, UPC, NEC and OSHA and equipment manufacturer’s recommendations, and all other applicable codes.
*Expected Standard* · Understands, applies and ensures compliance with EPA regulations, National Electrical Code, Universal Plumbing Code and Uniform Mechanical Code.
· Ensures compliance with OSHA and manufacture’s requirements, standards, and codes.
· Exhibits the knowledge and ability to work with various materials found in the workplace.
· Exhibits the ability to work independently and with little supervision.
· Exhibits the ability to read and follow blueprints and electrical wiring diagrams.
· Appropriately follows oral and written directions.
· All work is conducted to ensure high quality workmanship and equipment is serviced to industry standards.
· Correctly inspects and troubleshoots systems for malfunctions.
· Safely and effectively performs start up and shut down of building systems.
· Lays out work appropriately.
*Parts, Technical Research* Research parts, sources technical information, online training *Expected Standard* · Orders materials in a timely way, to avoid work order delays/rescheduling.
· Follows appropriate protocol to keep all tools, equipment and keys secure at all times.
· Sources and completes online training as needed.
*Refrigeration* *General: *Inspects, maintains, repairs, or installs all refrigeration related equipment.
Including replacing evaporators, condensing units, compressors, and other related system parts.
Trouble shoots equipment to find malfunctioning components.
Safely shuts down building systems and makes repairs to equipment.
Recharges units with refrigerant, checks for leaks.
Performs acetylene brazing and Mapp gas soldering as required.
Cuts, bends, solders, threads and assembles pipes and fittings.
Refrigeration equipment includes but is not limited to walk-in freezers and refrigerators, reach-in freezers and refrigerators, salad bar and other counter type refrigerated surfaces, under counter and self-serve refrigerators and ice machines of all types.
Performs refrigerator demolition process.
Evacuates refrigerant, removes compressors from refrigerators, drains compressors and prepares old refrigeration units for disposal.
Performs refrigeration related preventive maintenance.
*Expected Standard* · Exhibits journey level knowledge and skills in refrigeration.
· Maintains and repairs all aspects of refrigeration equipment.
· Exhibits the ability to trouble shoot and correct refrigeration equipment.
· Maintains Universal EPA certification.
*Residential Appliances * *General: *Inspects, troubleshoots, maintains, repairs, and installs all residential appliances, including but not limited to microwaves, refrigerators, stoves, range hoods, dishwashers, and garbage disposals.
The technician is responsible for assessing repairs required for proper operation, acquiring parts through stock or special-order avenues, providing all notifications for shutdowns, making all repairs, and bringing all repaired equipment back in service.
*Expected Standard* · Installs, maintains, and repairs all aspects of residential appliances.
· Exhibits the ability to trouble shoot and repair all residential appliances.
*Commercial Food Service Equipment* *General:* Inspects, troubleshoots, maintains, repairs, installs all commercial cooking equipment and/or appliances including but not limited to gas and electric cook top stoves, flat top griddles, ovens, disposals and other garbage processing equipment, dish handling equipment, washers, tray conveyors, booster heaters, mixers, ice machines, ice cream serving machines, rotisseries and other radiant heat devices, gas fired steamers and kettles, food warmers, fryers and in general, all other miscellaneous cooking or food handling.
The technician will perform all connections and disconnections of this equipment according to all applicable codes regarding plumbing, gas, and electrical services.
The technician is responsible for assessing repairs required for proper operation, acquiring parts through stock or special-order avenues, providing all notifications for shutdowns, making all repairs and bringing all repaired equipment back in service.
Performs commercial food service equipment preventive maintenance.
The technician will provide maintenance and installation as required on all supply and exhaust systems related to kitchens and dining areas.
This includes locally mounted fans as well as rooftop ventilation equipment and will include all water service to fans for evaporative cooling or hydronic heating.
Performs kitchen ventilation related preventive maintenance.
Service/replacement of filters and fan belts is an integral part of this category of work.
*Expected Standard* * Exhibits journey level knowledge and skills in commercial appliance repair.
* Maintains and repairs all aspects of commercial appliances – refrigerated and heated types.
* Exhibits the ability to trouble shoot and repair all commercial cooking equipment.
* Exhibits journey level skills in Hood Ventilation equipment service.
*Plumbing * *General: *Work in this category includes any plumbing activity required for the proper function of kitchen dining related equipment or as assigned, all to be done in accordance with uniform plumbing code and uniform mechanical codes.
Plumbing work could be with gas pipe and fittings, all types of drainage piping, copper, brass and galvanized water pipe, etc.
Installs, maintains, and repairs all types of plumbing fixtures and supply lines such as specialty faucets, dish washing sinks, produce washing/sanitizing sinks, and large kitchen garbage disposals.
Inspects plumbing systems for malfunctions.
Turns systems off safely and makes repairs as needed.
Installs and repairs gas lines and related equipment.
Cuts, bends, solders, threads, and assemble pipe and fittings solder, glue, or welding.
*Expected Standard* * Exhibits the ability to trouble shoot and correct plumbing systems and gas supply lines.
* Exhibits the ability to install and maintain plumbing equipment, fixtures, and appliances.
* Exhibits the ability to install and maintain sanitary waste lines and drains.
*Electrical Repair and Maintenance* *General:* Performs electrical work as required to provide service to all kitchen and dining related equipment.
This includes line voltage (ordinarily 120V and up to 480V) as well as all low voltage controls.
This category includes all connections and disconnections that shall be properly noticed and tagged out.
All new or rework shall be in accordance with all applicable codes including NEC.
*Expected Standard* * Exhibits some knowledge in basic electrical repair and maintenance.
* All repairs and replacements are conducted to ensure high quality workmanship and all electrical systems are serviced to industry standards.
* Understands and practices proper LOTO procedures.
*Multi-Trade Repair and Maintenance* Technician performs repair duties in all other areas of maintenance as required.
Unclogging drains, resetting circuit breakers, replacing smoke detectors, responding to any form of emergency calls regarding flooding are a few of the areas where multi trade response is required.
*Expected Standard* * When directed, responds to requests for repair and maintenance outside of normal work tasks.
* Maintains electronic work orders assigned through PDA device.
* Notifies supervisor and/or Planner-Scheduler when follow up work is necessary or additional resources are required.
* Provides high quality workmanship in tasks performed.
\* _- Other duties may also be assigned_ *MINIMUM REQUIREMENTS:* *Education & Experience:* · Any combination of education and training that has developed journey-level skills in the required areas.
*Knowledge, Skills and Abilities:* • Ability to read and interpret electrical schematics for troubleshooting residential and commercial appliances.
• Knowledge of building codes across electrical and mechanical trades; or ability to know when and how to source the information as needed.
• Ability to assist other co-workers throughout other skilled trade work environments.
• Ability to use testing devices and equipment related to food service equipment repairs.
• Possess work habits conducive to food service preparation and storage.
• Capable of learning and applying safe work practices and procedures, including but not limited to: Class III asbestos work, proper use and care of respirators, hazardous waste management and handling, lockout tag out procedures, Injury and Illness Prevention Program, Confined Space procedures, CPR, and chemical safe practices.
*Certifications and Licenses:* • Valid Non-Commercial Class California Driver’s License • Current Universal EPA Certification *PREFERRED QUALIFICATIONS:* · Journeyman Certification in Refrigeration/HVAC or Electrical · Kitchen Equipment Manufacturer supplied certifications.
*PHYSICAL REQUIREMENTS\*:* · Ability to obtain and maintain a California Non-commercial Class license.
· Ability to perform heavy manual labor in all types of outside weather conditions.
· Constantly stand, walk.
· Frequently grasp forcefully, lift up to 20 pounds · Occasionally kneel, crawl, twist, bend, stoop, squat, climb (ladders and scaffolds), reach above shoulders, use light/fine grasping, lift 21-40 pounds.
· Rarely perform seated work, desk-based tasks, use a telephone, write by hand sort/file paperwork, scrub, sweep, chop, mix, lift over 40 pounds, · Visual acuity including color vision.
*\**Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.
*WORKING CONDITIONS:* • Must be able to lift heavy materials frequently each day.
• Works in all types of weather.
• Able to climb on roofs or crawl under buildings.
• Wears respirator and other protective safety equipment and clothing as needed.
• Responds to emergency calls at night or on weekends.
• Willing to work variable shifts at nights or weekends.
*WORK STANDARD* Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, https://adminguide.
stanford.
edu.
*1.
Position Performance Characteristics* -Responsible for meeting time and volume requirements in an accurate, reliable and professional manner.
Produce high-quality work that meets established standards and assures the efficient use of resources.
-Reports to work in a timely manner as scheduled.
Exercise care in use of equipment, material, and capitol assets.
Complies with all safety protocols and procedures including PPE as required.
Demonstrates the ability to complete assigned tasks, meets deadlines, thinks and acts effectively and responds to changes in procedures, processes, responsibilities, and assignments in a positive manner.
-Communicates verbally and/or in writing efficiently with a variety of other people as necessary.
Acts as an effective team player.
Participates in maintaining a positive and productive work environment.
Serves as liaison with managers / staff in Student Housing, Dining, and Hospitality and Auxiliaries.
-Demonstrates the ability to originate constructive and appropriate action to achieve desired results.
Provide follow-through action to achieve desired results in a timely manner.
-Maintain a positive service attitude and approach to students, faculty, staff and visitors to the University.
Performs assigned duties in such a way to contribute to internal/external customer satisfaction and confidence in the services provided.
*2.
Level of responsibility, including the method and frequency with which the work is reviewed, checked, supervised, or priorities set:* Responsible for safe work habits and identification and reporting of unsafe conditions as required by law.
Priorities are determined by the Supervisor.
However, at times, the worker may determine sequence in which work is undertaken.
Once assigned, the worker determines work methods and procedures, or with concurrence of Supervisor.
The supervisor checks work during process or when completed.
*3.
Functional relationship to other workers and users of the product or service involved:* Maintain harmonious relations with co-workers, residents and other staff members.
*4.
Responsibility, if any, for planning, scheduling, assigning or overseeing the work of others:* Is responsible for keeping buildings and equipment up to Stanford's standards.
Directs other workers in situations calling for additional help.
Work closely with managers / staff in Student Housing, Dining, and Hospitality and Auxiliaries to schedule projects during facility down time.
*5.
Special skills, knowledge, or training required, including tools or equipment used:* Ability to read and interpret electrical schematics for troubleshooting residential and commercial appliances.
Valid California driver’s license.
Knowledge of building codes across electrical and mechanical trades and stays updated on EPA regulations.
Ability to assist other co-workers throughout other skilled trade work environments.
Ability to use testing devices and equipment related to food service equipment repairs.
Possess work habits conducive to food service preparation and storage.
Capable of learning and applying safe work practices and procedures, including but not limited to: Class III asbestos work, proper use and care of respirators, hazardous waste management and handling, lockout tag out procedures, Injury and Illness Prevention Program, Confined Space procedures, CPR, chemical safe practices, and Stretch and Flex.
*6.
Unusual working conditions.
* Wears respirator and other protective safety equipment and clothing as needed.
Must be able to lift heavy materials frequently each day.
Works in all types of weather.
Able to climb on roofs or crawl under buildings.
Responds to emergency calls at night or on weekends.
Willing to work variable shifts at nights or weekends.
The expected pay for this position is $50.
40 (Step 1) per hour.
Placement in the pay range is subject to the applicable Collective Bargaining Agreement.
Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position.
The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs.
Internal candidate rates will be applied based on the CBA language for promotion and transfer.
_The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities.
Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility.
Employees may also perform other duties as assigned.
_ _Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job.
_ _Stanford is an equal employment opportunity and affirmative action employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
_ Job Type: Full-time Pay: Up to $50.
40 per hour Expected hours: 40 per week Benefits: * 401(k) * Dental insurance * Health insurance * Life insurance * Paid time off * Tuition reimbursement * Vision insurance Experience: * Maintenance: 1 year (Preferred) License/Certification: * Driver's License (Required) Work Location: In person