Kitchen and Laundry Equipment Maintenance Technician

Job Description: The Kitchen and Laundry Equipment Technician's main responsibility is to ensure the availability, proper functioning, and safety of the hotel's technical installations related to food production and cold storage. They work on kitchen equipment (cooking, preparation, washing/dishwashing), laundry facilities, and especially cold storage rooms (positive/negative temperature, evaporators, temperature control, defrosting, alarms). They perform checks and preventative maintenance, carry out corrective maintenance and troubleshooting, adhering to maintenance plans, internal procedures, and hygiene requirements (cold chain, food safety). In case of an anomaly (breakdown, temperature drift, alarm, regulation failure), he/she applies the procedures for securing, rapid reaction, lockout if necessary, and he/she alerts the manager, while ensuring the traceability of interventions and the conformity of equipment.

• Main Missions: Carry out checks to ensure proper functioning of kitchen equipment and associated areas (according to scope: professional washing/dishwashing, production equipment, ventilation/extraction if applicable).
• Ensure daily/scheduled monitoring of cold rooms and refrigerated cabinets: temperature control, alarms, defrosting (if applicable), general condition of units.
• Check and adjust refrigeration systems according to procedures: regulation, thermostats/probes, controls, valves (depending on site), air circulation, condition of evaporators and condensers.
• Diagnose faults (symptoms, alarms, regulation faults, loss of cold) and propose/implement actions in accordance with the level of authorization.
• Carry out preventive maintenance: technical cleaning (depending on areas), checks, inspections, safety checks, intervention planning.
• Perform corrective maintenance: replacement of wear parts (according to authorization), recommissioning, validation tests.
• Participate in interventions with service providers (refrigeration, electricity, gas, automation) and transmit a clear technical report.
• Ensure strict adherence to the cold chain: securing in case of deviation, immediate alert, organization of continuity if applicable according to internal procedures.
• Apply food hygiene rules and internal procedures (zones, cleaning, constraints of production plans).
• Respect electrical/mechanical safety rules and workstation safety (lockout/tagout if necessary, PPE, signage).
• Ensure traceability: drafting of intervention orders, reports, readings (temperatures/controls), tracking of parts/consumables.
• Keep preventive actions and reporting up to date.
• Participate in internal audits / quality control and preparation of verifications.

Desired Candidate Profile

Desired Profile: Technician diploma/BTS (French vocational diploma) in industrial maintenance, electrotechnics, refrigeration and air conditioning, or equivalent. 2-5 years of experience in the maintenance of catering/institutional equipment and/or commercial refrigeration (ideally in a hotel environment). Solid knowledge of maintenance and diagnostics (electrical, basic mechanics, control systems). Knowledge or mastery of commercial refrigeration: temperature control, probes, evaporators/condensers, defrosting, alarms, and performance concepts. Ability to work on kitchen/institutional equipment (production, professional dishwashing/washing if applicable). Proficiency in using testing instruments (multimeter according to certifications, thermometers/probes, alarm and control system reading). Ability to read technical manuals, diagrams, and simple plans.