SER Kitchen Equipment Technician

OPEN TO THE PUBLIC 

FULL TIME 

WAGE: $ 23.04

POSTED DATES: 03/02/2026- OUF

MUST HAVE NIGHT & WEEKEND AVAILABILITY

SHIFT: 3RD AND 2ND 

Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government

Position Summary:

Under the supervision of the Central Plant Supervisor, repair and maintain all kitchen equipment for all Food & Beverage outlets.

Essential Duties and Responsibilities:

• Complete repairs and scheduled preventative maintenance on kitchen equipment such as combitherms, ovens, dishwashers, ice machines, steamers, mixers, garbage disposals and hood systems.
• Complete repairs and preventative maintenance on refrigeration systems such as ice machines, walk in coolers/freezers.
• Complete refrigeration work on other cooling systems outside kitchens when requested that require a refrigeration license for repair involving the component removal or charge quantity of the refrigeration portion of the equipment.
• Document all completed work and submit work log to Supervisor.
• Evaluate obsolete parts inventory for resale and review new equipment for suggested spare parts inventory; provide feedback to Supervisor.
• Ensure the refrigeration log is utilized to document all usage of new refrigerant.
• Assist with the repair of warranty work by coordinating the respective equipment repair with outside contracted warranty technicians.
• Maintain spare part supply levels and notify Supervisor when reorder levels are reached.
• Review kitchen tech emails daily to evaluate work requests from F&B.
• Practice SECR Hospitality Rules with every internal and external guest.
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts:

• Contact with requesting departments about problems with F&B equipment and new equipment installation reviews.
• Contact with all Facility divisions as needed to resolve problems with kitchen equipment as defined in the essential job duties.
• Contact with Central Plant Supervisor to discuss assigned work, related solutions and what other additional resources may be needed to complete repair.
• Contact with vendors/suppliers/engineers as needed to discuss repair and /or design of food equipment as defined in the essential job duties.

Minimum Qualifications:

• High School Diploma or GED.
• Must be at least 18 years of age.
• Three years of experience in commercial food equipment repair.
• Must have a current and must be able to maintain a current Universal Refrigerant Certification.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

License, Certification, or Special Requirements:

• Must have a valid State of Michigan Driver`s License, with the proper designation required for the vehicle utilized to perform the job duties, and qualify for coverage by SCIT auto liability insurance carrier. A Tribal Driver`s License will also be required if a Motor Pool Vehicle is used in the course and scope of the required job duties.
• Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities:

• Knowledge of refrigeration repair including proper use of vacuum pumps, refrigeration gauges, refrigerant types and evaporator/condenser repair/replacement.
• Knowledge of basic plumbing including the ability to solder and braze.
• Knowledge of machines, tools, equipment, and materials common to the kitchen equipment and refrigeration trade, including their designs, uses, repair, maintenance, and safety.
• Knowledge of safety codes and procedures.
• Knowledge of materials, methods, and the tools involved in the repair and maintenance of kitchen equipment.
• Knowledge and ability to read a wiring schematic and troubleshoot equipment using the respective equipment`s sequence of operation.
• Skills in using logical reasoning to identify strengths and weaknesses of alternate solutions.
• Skills in effectively communicating issues, concerns, solutions in a concise manner.
• Ability to use hand tools and equipment.
• Ability to follow written and verbal instructions.
• Ability to communicate efficiently and effectively both verbally and in writing.
• Ability to establish and maintain positive and effective working relationships with other employees and the public.
• Ability to utilize safety barricades, safety tape, and signs as needed.
• Ability to work independently and meet strict time lines.

Physical Demands:

• Frequent use of hands, wrists, fingers associated with computer and repair equipment.
• Required to stand and walk for extended periods of time and reach with arms and hands.
• Occasionally sit, climb, balance, stoop, kneel, crouch or crawl.
• Normal visual acuity, ability to talk and hear.
• Frequently lift and/or move up to 50 pounds.

Work Environment:

• Physical work environment includes dirt and dust from project work areas; wet and damp areas; cramped and close work areas.
• Must possess sufficient stamina to work under all types of weather conditions including extreme hot/cold and to lift, carry, push, or pull a variety of tools, equipment and materials
• Exposure to operating equipment with mechanical, electrical, pneumatic or hydraulic hazards requiring usage of safe work practices.
• Extended hours and irregular shifts may be required.
• Evening, overnight, holiday and/or weekend work may be required.
• Travel may be required.
• Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crown noise.