8740 HVAC-Food Service Equipment Mechanic
POSITION IDENTIFICATION
TITLE HVAC-Food Service Equipment Mechanic
CLASSIFICATION NUMBER 8740
GRADE 26
MAJOR ADMINISTRATOR Maintenance Supervisor
GENERAL FUNCTION
The Heating, Ventilation and Air Conditioning (HVAC)/Food Service Equipment Mechanic performs skilled technical work, on a journeyman level, in the installation, operation, maintenance, modification, service and repair of mechanical, electrical, plumbing, conveyor, heating, ventilation, air conditioning, and refrigeration systems ranging from a half ton to 460 tons capacity. The HVAC/Food Service Equipment Mechanic inspects and tests both high and low pressure refrigerant systems to locate and diagnose faults and malfunctions, performs required repairs through replacement of inoperative parts or adjustment of thermostatic controls and blowers, and provides an estimate of repair and/or replacement costs beyond the capability to perform. The HVAC/Food Service Equipment Mechanic complies with federal regulations governing environmental protection, hazardous waste disposal, and the use of refrigerants, chemical substances and materials.
MINIMUM ACCEPTABLE QUALIFICATIONS
Education A high school diploma or the equivalent is required. Completion of a HVAC technical training program in a vocational or technical school or a recognized apprenticeship program is preferred.
Experience At least six years of progressively responsible experience in the repair, maintenance, installation and modification of commercial and industrial heating, ventilation and air conditioning systems is required. Work experience must include a thorough knowledge of high and low pressure HVAC systems.
Skills The ability to interpret wiring diagrams, blueprints, and electrical schematics is required. The ability to use test equipment and small hand and power tools, such as drills, oxygen-acetylene torches, volt-ohmmeters, circuit testers, and manifold gauges is required. Computer literacy is required.
Effort Must be able to lift and transport materials and equipment weighing up to 50 pounds on a frequent basis and up to 100 pounds on an occasional basis. Prolonged standing and frequent bending, stooping, and reaching on a daily basis and working in confined spaces is required. A full range of physical motion in order to operate manual and electrically-powered tools and test equipment, to move throughout campus, including climbing stairs in all University buildings, and to work at heights is required. Work is performed indoors and out-of-doors, occasionally in environments that are dusty, noisy, or which could have work hazards.
License Must have verifiable certification by the Environmental Protection Agency (EPA) for handling all types of refrigerants. Journeyman HVAC license is preferred.
Other The scope of the position requires exposure to and use of chemicals, solvents, and cleaners, and lubricants common to HVAC and Food Service Equipment work that may be hazardous and/or cause injury if specific instructions regarding their mixture, use, and disposal/storage are not properly followed.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Performs journeyman level HVAC work in the installation, operation, maintenance, modification, service, and repair of electrical, heating, ventilation, air conditioning, plumbing, and high and low pressure refrigerant systems, including lithium bromide absorption systems by inspecting and testing those systems to locate and diagnose faults and malfunctions, troubleshooting and/or performing required repairs through replacement of inoperative parts or adjustment of thermostatic controls and blowers and providing an estimate of repair (and/or replacement) costs beyond the capability to perform.
2. Ensures that HVAC systems provide an appropriate living and working environmental for the campus by troubleshooting and repairing control devices and wiring within the HVAC primary system and maintaining, repairing, and/or modifying secondary refrigerant systems including pumps, valves, cooling, air moving equipment, and local temperature/pressure controls.
3. Assures the proper operation of a wide variety of mechanical machines and devices including pumps, engines, motors, conveyors, compressors, and steam cooking equipment by observing mechanical machines in operation and listening to them to locate the source of malfunctions, lubricating and cleaning mechanical machines, dismantling the machines in order to repair or replace inoperative parts such as belts, fans, motors, and pumps, and adjusting the machines to prescribed operating standards or performance rates.
4. Remodels existing conveyor systems and food service equipment according to work orders or verbal instructions by inspecting the work site to determine the materials, equipment, tool requirements, and method to be used; developing a plan or layout for the project or following a blueprint, sketch or schematic; assembling, fabricating or building and installing materials, equipment, or fixtures as required by the scope of work.
5. Contributes to efficient and effective HVAC and Food Service equipment operations by advising the Skilled Trades Foreman on the quantity and types of materials that should be ordered and stocked for use in HVAC and Food Service equipment projects.
6. Performs basic plumbing work by repairing existing plumbing and pipe lines, replacing washers in valves, installing plumbing fixtures, such as sinks, toilets, water heaters, and connecting them to outlet and inlet pipes by fitting with gaskets, couplings, traps, and valves, and soldering connections to seal joints, and opening clogged drains and stopped-up toilets.
7. Performs basic electrical work by replacing faulty switches, sockets, plugs, fuses, breakers, insulators and other simple elements of electrical systems, fixtures and equipment, wiring, and electrical machinery, inspecting and testing electrical lighting, power circuits, and equipment, and maintains and repairs existing electrical wiring, equipment, and installations, and providing an estimate of repair(and/or replacement) costs beyond the capability to perform.
8. Assists with documenting the cost of maintenance repairs and services by keeping records of time and materials to be charged to each job, and providing periodic status reports to the Foreman.
9. Minimizes institutional liability regarding the University's compliance with federal regulations by complying with policies, laws, and regulations governing environmental protection, hazardous waste disposal and the use of chemical substances and materials, utilizing specialized equipment in the recovery and recycling of regulated refrigerants, and maintaining records of refrigerant recovery-recycling activities as required by the Environmental Protection Agency (EPA).
10. Provides technical assistance on the purchase of new or replacement mechanical equipment, food service equipment, or systems by reviewing and preparing equipment specifications, and advising the Superintendent of Facilities Maintenance on equipment capability and compatibility, installation requirements and costs, and potential operations and maintenance expenses.
11. Assists with documenting the cost of heating, ventilation and air conditioning maintenance repairs and services by keeping records of time and materials to be charged to each job, and providing periodic status reports to the Superintendent of Building and Equipment Maintenance.
12. Assists the Superintendent of Facilities Maintenance in ensuring that contract heating, ventilation and air conditioning services meet specified results and/or work orders thus minimizing future operational problems by observing (spot checking) the work performed and advising the Superintendent when contracted services fail to meet specifications or endanger University property or lives.
13. Promotes preventive maintenance as a strategy in maintaining electronic test equipment and mechanical tools by keeping accurate records on each piece of equipment indicating all required and performed maintenance, performing spot checks of equipment to determine working condition, oiling moving parts, cleaning and servicing tools and equipment as directed or specified in the operator's manual, and/or scheduling and supervising the periodic cleaning and servicing of tools and equipment.
14. Contributes to an accident-free work environment by complying with operator's instructions for the use of power tools, wearing protective gear such as goggles, hearing protectors, back supports, and work gloves, reporting incidents of unsafe work activity to supervisors, and following standard safety precautions during work.
15. Contributes to the overall success of the Mechanical Maintenance Department by remaining competent and current in HVAC and food service equipment through self-directed reading in the field, attending professional development courses, and attending training and/or courses as required by the supervisor, and performing other essential duties and responsibilities as assigned.
SUPERVISION
The HVAC/Food Service Equipment Mechanic is supervised by the Skilled Trades Foreman and generally works independently under established guidelines and with minimum supervision. The HVAC/Food Service Equipment Mechanic may be required to instruct, direct, or supervise other mechanical personnel.
OFFICE OF HUMAN RESOURCES
REVISED OCTOBER 2006
JOB FAMILY 2
Factor 1: Educational Requirements of the Job
Level 2 - 100 Points: The job requires a high school diploma or equivalent.
Factor 2: Skill Requirements - Craft and Trade Skills
Level 5 - 1100 Points: This level represents journeyman-level skill in building trades or related areas requiring extended training and/or experience and considerable practical knowledge in a trade or technical area, or other skills requiring similar levels of training. Skill at this level normally requires six years of experience within the trade.
Factor 3: Managerial Responsibility
Level 2 - 75 Points: Irregular but occasional responsibility to direct the work of student workers or temporary or part-time workers. The nature of supervision is largely confined to assigning tasks to others and does not include a full range of supervisory responsibilities. Responsibilities at this level may include tracking budgeted spending, limited purchasing authority, and tracking inventory.
Factor 4: Guidelines
Level 3 - 90 Points: Procedures and standards exist, but considerable latitude in applying procedures and selecting a sequence of activities must be exercised. The employee uses judgment in interpreting and adapting guidelines such as agency policies, regulations, precedents, and work directions for application to specific cases or problems. The employee analyzes results and recommends changes.
Factor 5: Contacts
Level 3 - 100 Points: The purpose is to advise or counsel students, coworkers, or the general public, or to plan or coordinate work efforts with other employees who are working toward common goals and where relationships are generally cooperative. Contacts are moderately structured and routine.
Factor 6: Work Environment
Level 3 - 70 Points: The work area involves moderate discomfort and/or risk such as operating heavy machinery or dangerous equipment, or frequent exposure to hazardous materials. Alternatively, the work area may be subject to environmental discomfort such as poor ventilation. Loud noises, and/or extremes of heat or cold. The work often requires wearing protective gear that may be uncomfortable. The nature of the work environment may produce moderate levels of stress.
Factor 7: Physical Demands
Level 4 - 150 Points: Work requires considerable and strenuous physical exertion such as climbing ladders, frequent lifting of objects over 50 pounds, crawling or crouching in restricted areas. Occasional lifting of heavy objects weighing 75 pounds or more is required.
Factor 8: Responsibility for Facilities and Resources
Level 3 - 70 Points: At this level would be jobs in which the incumbent has considerable ongoing responsibility for building security and public safety.
Factor 9: Complexity
Level 3 - 450 Points: The work includes various duties involving different and unrelated processes and methods. Decisions regarding what needs to be done depend upon knowledge of the duties, priorities, commitments, policies, and program goals of the supervisor and the department and involve the analysis of the subject, phase, or issues involved in each project or assignment, and the course of action may have to be selected from many alternatives. The work involves elements that must be identified and analyzed to discern interrelationships.