Side​/Cold side Commercial Kitchen Equipment Senior Service Technician

Tri Mark USA is the country's largest provider of design services, equipment, and supplies to the food service industry. We serve customers with design services, commercial equipment, and food service supplies across many industries. Headquartered in Massachusetts with a history dating back to 1896, we offer food service operators unparalleled service by combining design capabilities, market knowledge, purchasing strength, delivery, installation, and after‑sales service.

Our employees focus on creating customized solutions to help clients achieve culinary goals while upholding our I.C.A.R.E. values:
Integrity, Customer Service, Accountability, Respect, and Excellence. For more information visit

• Competitive compensation
• Portal to portal pay
• Overtime opportunities
• Company vehicle
• Company credit card for all travel expenses
• Company cell phone
• Medical, dental, vision benefits from Day One!
• 401(k) with company match
• Paid time off and holidays
• Ongoing technical training and certification support – CFESP prep programs, hands‑on manufacturers training
• Tuition reimbursement for additional certifications
• Career progression opportunities into a Lead Technician, Field Supervisor, or Service Manager roles

The Senior Service Technician – Hot & Cold Side (Hybrid) is a highly skilled field professional responsible for advanced diagnostics, complex repairs, and commissioning of both commercial cooking (hot side) and refrigeration (cold side) equipment. This role serves as a technical escalation point within the region and supports Tri Mark’s most critical and high‑volume customer accounts. The Senior Technician ensures maximum equipment uptime across full commercial kitchen systems, reinforces safety and compliance standards, and provides technical leadership and mentorship to other technicians.

The range provided represents the national average pay range for this position and is considered to be a general guideline. Pay for this position will reflect the candidate’s unique qualifications and may be higher or lower than the range provided based on employee geographic location. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other local, state and federal law.

In addition to base salary, this role will be eligible for participation in Tri Mark’s benefits programs, including medical, dental, vision, 401(k) (with employer match), etc. Leadership positions may also qualify for participation in bonus programs commensurate with role and scope of responsibility.

• Diagnose and repair gas and electric cooking equipment including combi ovens, rack ovens, fryers, broilers, steamers, kettles, griddles, ranges and multi‑unit cooking lines.
• Troubleshoot ignition systems, gas trains, control boards, programmable controllers and safety devices.
• Perform combustion analysis and verify proper gas pressure and ventilation coordination.
• Conduct root‑cause analysis to eliminate repeat failures.

• Service commercial refrigeration systems including reach‑ins, walk‑ins, prep tables, under‑counter units, ice machines and remote condensing units.
• Diagnose refrigeration system failures including compressors, expansion valves, evaporators, condensers and control systems.
• Perform refrigerant recovery, evacuation, charging and leak detection.
• Interpret pressure‑temperature charts and electrical schematics.

• Serve as senior escalation resource for both hot and cold side troubleshooting.
• Mentor and coach junior technicians on advanced diagnostics and safety procedures.
• Support onboarding and structured field training.
• Provide service leadership with trend analysis and recurring issue insights.

• Develop and execute preventative maintenance programs for full kitchen systems.
• Identify…