Commercial Kitchen Equipment Lead Service Technician

Tri Mark USA is the country's largest provider of design services, equipment, and supplies to the food service industry. We proudly serve our customers by providing design services, commercial equipment, and food service supplies across a wide range of industries and business sectors. Headquartered in Massachusetts, with a history dating back to 1896, we have locations across the country that offer food service operators an unparalleled level of service by combining our unique design capabilities and our expert market knowledge with the purchasing strength, delivery, installation, and after‑sales service capabilities of a national company.

Our employees are focused on creating customized solutions for our clients to ensure they achieve their culinary goals while upholding our I.C.A.R.E. values:
Integrity, Customer Service, Accountability, Respect, and Excellence.

• 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 Field Supervisor, or Service Manager roles

• The Lead Service Technician reports to the Service Manager
• Located in Springfield, VA
• Field Based - Full Time
• Travel up 25% required
• On Call rotation nights and weekends

The Lead Service Technician is a field‑based technical leader responsible for diagnosing, repairing and maintaining cold side commercial kitchen equipment. This role provides hands‑on technical expertise while supporting and mentoring other technicians to ensure high‑quality service delivery and customer satisfaction.

• Service refrigeration systems including walk‑ins, reach‑ins, ice machines, and prep tables.
• Perform equipment installations, startups, and system calibrations.
• Conduct preventive maintenance and safety inspections.

• Serve as technical lead on complex service calls.
• Support training and development of junior technicians.
• Provide guidance on troubleshooting best practices and safety standards.
• Assist Service Manager with field quality control and escalation support.

• Communicate clearly with customers regarding diagnostics, repair plans, and timelines.
• Maintain professional relationships with restaurant operators, healthcare facilities, and institutional clients.
• Deliver exceptional service aligned with company standards.

• Complete digital work orders, parts documentation, and service reports accurately.
• Ensure compliance with manufacturer specifications and local codes.
• Maintain company vehicle, tools, and inventory.
• Promote a safe work environment at all job sites.

• Field‑based role servicing commercial kitchens.
• Combination of scheduled maintenance and emergency repair calls.
• Regional travel as required.

• 5+ years of commercial kitchen equipment service experience (refrigeration).
• EPA Certification (Type I/II or Universal) required for refrigeration work.
• Strong electrical, gas, and mechanical troubleshooting skills.
• Ability to read schematics and wiring diagrams.
• Valid driver's license with clean driving record.
• Ability to lift up to 75 lbs and work in active kitchen environments.

• Experience leading or mentoring technicians.
• Strong problem‑solving and customer service skills.
• Technical trade school or refrigeration training.

• Strong troubleshooting across gas, electrical, and refrigeration systems
• First‑time fix mindset
• Time management and route efficiency
• Customer Relations management
• Safety-focused and detail‑oriented
• Accountability and ownership

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…