Have a B.A./B.S. in related field or an equivalent in education and experience with two (2) years formal or informal training on how to repair and maintain facilities; experience with restaurant equipment, HVAC, electrical, plumbing, refrigeration or appliance repair preferred. Formulating preventative maintenance schedules for the safe, efficient, and effective operation of restaurant facilities, including but not limited to cooking equipment, HVAC systems, sinks, plumbing, electrical circuits, and refrigeration units.