Summary

The Electrical Tech has responsibilities to maintain, troubleshoot and repair a variety of electrical and mechanical equipment in a food processing environment. This position requires proficiency in multiple skill clusters, such as electrical controls, fluid power, mechanical systems, welding, fabrication and manufacturing processes. This person will perform medium to high-level machine systems troubleshooting and repair, and provide technical support for all phases of the operation. This work will be of average to considerable difficulty in the accomplishment of a variety of mechanical maintenance actions.

Principal and Essential Duties & Responsibilities

• Reads, interprets and understands manufacturer equipment manuals and electronic and electrical schematic diagrams.
• Performs preventive maintenance as assigned.
• Generates and submits paperwork relative to work performed, e.g., PM (preventative maintenance) sheets, work orders and work record logs.
• Responds to emergency breakdowns and outages during both on and off duty hours to ensure operations continues on a 24 hour a day basis.
• Performs all equipment repairs and daily work within OSHA regulations, lockout-tagout and company safety book guidelines.
• Informs maintenance and production supervisors of potential problems.
• Must wear required personal protective equipment which could include self-containing breathing apparatus.

Minimum Education

High School or equivalent.

Experience Requirements

2 - 4 years experience. Reading, writing, math and analytical skills required. Valid drivers license (Class C) required. Required skills may also include trouble shooting switches, 3 phase motor and service light fixtures and ballasts.

Environmental Factors and Physical Requirements

Must be able to move throughout assigned areas of responsibility carrying required equipment and tools to perform trouble shooting procedures, repairs and preventative maintenance. Must be able to reach vertical heights up to 150' to perform repairs, preventative maintenance and monitor equipment both open and in confined spaces. Must be able to work outside in all seasonal weather, stand for 8 to 14 hours. Exposure to air born dust, chemicals, such as hexane, caustic sode, butanone, ethanol and aluminum chloride. When in a plant environment: Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity. May handle product 25 degrees to 50 degrees Fahrenheit. May be exposed to noise ranges of 50 db. to 110 db.May be exposed to all chemicals used in poultry, food, processing facility. Must wear and use protective and safety equipment required for the job as directed by the Company. May need to climb ladders.