Kettle Cuisine
Systems Mechanic (Night Shift / Thu - Sat, Rotating Wed / 6:30PM - 6:00AM / Diff
Kettle Cuisine, Everett, Washington, us, 98213
Systems Mechanic (Night Shift / Thu - Sat, Rotating Wed / 6:30PM - 6:00AM / Diff Pay)
Apply to perform the Systems Mechanic role at Kettle Cuisine.
Role And Responsibilities
Responsible for the efficient operation and maintenance of all Utility equipment ensuring product quality, employee safety, and food safety standards, as well as regulatory requirements are met or exceeded.
Areas of responsibilities include:
Ammonia Compressors, refrigeration systems, boilers, wastewater, HVAC, production and storage areas, chiller, kitchen ventilation, fire and life safety systems.
Effectively troubleshoot and promptly repair the utility systems mentioned.
Support adherence to the production schedule developed by the Master Scheduler, ensuring the highest levels of customer service and production efficiency through timely equipment operation and limited downtime.
Operate equipment safely in accordance with OEM guidelines.
Complete scheduled Preventative Maintenance tasks as assigned.
Maintain equipment records and inspections.
Maintain neat and orderly personal appearance.
Plan work by organizing the job site, specifying OEM parts, communicating the plan to affected personnel, and staging appropriate tools.
Maintain effective lines of communication between maintenance and operations, providing accurate maintenance information to the operations team related to floor production.
Assist in executing action plans related to health/safety with QA, Safety, and other relevant parties.
Assist in the completion of GSTD investigations.
Qualifications And Experience
2 to 5+ years of refrigeration and boiler experience; food‑manufacturing experience preferred or equivalent combination of education and experience.
Ability to obtain refrigeration and boiler certification.
Preferred specialized advanced skills:
Vibrational Analysis
PLC/Control experience
Able to work independently and address pressing maintenance requests that may impact safety or plant operations.
Ability to obtain full‑face respirator certification (company will provide training).
Proficient in Microsoft Word, Excel, CMMS, and control systems.
Able to read electrical and mechanical plans.
Ability to obtain forklift, scissor lift, or boom lift certification.
Required Attributes
Self‑starter able to conceptualize and drive initiatives forward.
Positive attitude and motivated by contributing to overall team success.
Capable of developing strong relationships with internal and external stakeholders.
Creative problem‑solving skills.
Obsessive attention to detail, well organized, and able to juggle multiple projects.
Comfortable working at a fast pace in ambiguous environments.
Passionate about food.
Willing to address difficult situations head‑on with patience and respect.
As A Leader Within the Kettle Cuisine Team You Are Expected To
Model and support Kettle’s Core Values and safety culture.
Create a culture of accountability and performance.
Drive a focus on quality and continuous improvement.
Plan work, track results, and resolve variances.
Level of Responsibility
Works with little supervision; work is reviewed and exercised discretion within areas of responsibility.
Recommends actions and alternatives to supervisor and others.
Has little to no customer contact.
Makes indirect contribution to revenue‑generating efforts.
Decisions may have a moderate impact on other departments or external relationships; errors or delays may immediately interrupt work output.
Working Conditions and Physical Effort Physical Demands/Efforts
Extensive walking and standing.
Vision and hearing required.
Talking required.
Repetitive motion (hands, wrists).
Climb and balance.
Must be willing to work weekends and some holidays.
Requires occasional physical exertion, including lifting objects up to 50 pounds.
Mental & Visual Demands
Moderate concentration required for moderately complex tasks.
Occasional visual effort for periods of time.
Work Environment and Hazards
Manufacturing setting with exposure to heat, cold, dust, or other factors of minor inconvenience.
Needs to work weekends and overtime as required.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing; Industries: Food and Beverage Services
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Role And Responsibilities
Responsible for the efficient operation and maintenance of all Utility equipment ensuring product quality, employee safety, and food safety standards, as well as regulatory requirements are met or exceeded.
Areas of responsibilities include:
Ammonia Compressors, refrigeration systems, boilers, wastewater, HVAC, production and storage areas, chiller, kitchen ventilation, fire and life safety systems.
Effectively troubleshoot and promptly repair the utility systems mentioned.
Support adherence to the production schedule developed by the Master Scheduler, ensuring the highest levels of customer service and production efficiency through timely equipment operation and limited downtime.
Operate equipment safely in accordance with OEM guidelines.
Complete scheduled Preventative Maintenance tasks as assigned.
Maintain equipment records and inspections.
Maintain neat and orderly personal appearance.
Plan work by organizing the job site, specifying OEM parts, communicating the plan to affected personnel, and staging appropriate tools.
Maintain effective lines of communication between maintenance and operations, providing accurate maintenance information to the operations team related to floor production.
Assist in executing action plans related to health/safety with QA, Safety, and other relevant parties.
Assist in the completion of GSTD investigations.
Qualifications And Experience
2 to 5+ years of refrigeration and boiler experience; food‑manufacturing experience preferred or equivalent combination of education and experience.
Ability to obtain refrigeration and boiler certification.
Preferred specialized advanced skills:
Vibrational Analysis
PLC/Control experience
Able to work independently and address pressing maintenance requests that may impact safety or plant operations.
Ability to obtain full‑face respirator certification (company will provide training).
Proficient in Microsoft Word, Excel, CMMS, and control systems.
Able to read electrical and mechanical plans.
Ability to obtain forklift, scissor lift, or boom lift certification.
Required Attributes
Self‑starter able to conceptualize and drive initiatives forward.
Positive attitude and motivated by contributing to overall team success.
Capable of developing strong relationships with internal and external stakeholders.
Creative problem‑solving skills.
Obsessive attention to detail, well organized, and able to juggle multiple projects.
Comfortable working at a fast pace in ambiguous environments.
Passionate about food.
Willing to address difficult situations head‑on with patience and respect.
As A Leader Within the Kettle Cuisine Team You Are Expected To
Model and support Kettle’s Core Values and safety culture.
Create a culture of accountability and performance.
Drive a focus on quality and continuous improvement.
Plan work, track results, and resolve variances.
Level of Responsibility
Works with little supervision; work is reviewed and exercised discretion within areas of responsibility.
Recommends actions and alternatives to supervisor and others.
Has little to no customer contact.
Makes indirect contribution to revenue‑generating efforts.
Decisions may have a moderate impact on other departments or external relationships; errors or delays may immediately interrupt work output.
Working Conditions and Physical Effort Physical Demands/Efforts
Extensive walking and standing.
Vision and hearing required.
Talking required.
Repetitive motion (hands, wrists).
Climb and balance.
Must be willing to work weekends and some holidays.
Requires occasional physical exertion, including lifting objects up to 50 pounds.
Mental & Visual Demands
Moderate concentration required for moderately complex tasks.
Occasional visual effort for periods of time.
Work Environment and Hazards
Manufacturing setting with exposure to heat, cold, dust, or other factors of minor inconvenience.
Needs to work weekends and overtime as required.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing; Industries: Food and Beverage Services
#J-18808-Ljbffr