“What does a typical day look like?” is one of the most common questions we get from people who are interested in beginning a
career at ATECH. The reality is that being a service technician is a lot like being an ER doctor. Every day looks different, filled with new problems to repair and opportunities to learn and grow. The variety of this work is just one of the
reasons our technicians love working at ATECH.
There might not be a “typical” day for an ATECH technician, but here is a general outline of what most days will look like for our team:
What types of repairs do service technicians perform?A typical day can involve a variety of repairs depending on the skill set and expertise of the technicians. A “hot side” technician specializes in working on equipment like ranges and ovens, deep-fryers, dishwashers, and exhaust systems. A “cold side” tech works on equipment like freezers and coolers, ice machines, and HVAC units. Some of our technicians are “hot and cold side,” meaning they can work on everything we cover as a company. ATECH has built a reputation for working with some of the most reputable restaurants, hotels, schools, hospitals, and other institutions with commercial equipment across the state. Our techs are versatile and skilled at handling equipment in every type of commercial kitchen.
Starting the DayIn the service business, the start of our day varies based on the hours of our customers and when we can access specific pieces of equipment. For example, repair jobs done on line equipment used for lunch or dinner might need to be worked on early in the morning.
Most of our technicians want to get a jump on the day, and so their day starts at the customer site between six and eight a.m.
Wearing Various Hats Throughout the Day
So what does it look like to be a repair technician in restaurant equipment maintenance and repair? Here are a few different hats that our technicians wear throughout the day:
- Maintenance and Repair Expert — The work for each day is based on what repair or maintenance calls we receive, but every day looks different. It is not unusual for a technician to go from working on a $1,000 slicer to a $20,000 combi-oven to a $40,000 walk-in freezer during the day. Typically, technicians complete 3 to 4 calls a day.
- Helpful Teacher / Trainer — While our technicians have the knowledge and skills to solve a specific issue, we also are the experts that restaurant managers rely on to provide important information they should know. Our technicians will take the time to highlight tips and information that could help a customer identify potential equipment issues
in the future.
- Continual Learner — As a nationally recognized industry leader, ATECH often has access to support and training not available to other companies. Our technicians are constantly learning by working on new equipment that is hitting the market. We also encourage our technicians to pursue additional training and certifications in their careers as commercial kitchen equipment repair technicians.
Ending the Day
When the shift is over, a top-notch technician has completed all the calls, returned unused parts, and finished all the required paperwork. Days typically end between four p.m. and six p.m.
Interested in Learning More about Being an Equipment Repair Technician?
Our service techs are at the center of the work we do at ATECH. It's how our founder
Mark LeBerte
started nearly 30 years ago. We recognize that our work wouldn't be possible without the efforts of our skilled, hardworking employees. If you want to learn more about current openings at ATECH or some of the benefits we offer,
complete our application form.
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