Equipment Maintenance
Equipment Maintenance in street food vending refers to the regular care and upkeep of food preparation and storage equipment. This includes keeping cooking equipment clean, in good working order, and compliant with health regulations. It's similar to taking care of a car - regular check-ups and cleaning help prevent breakdowns and ensure everything runs smoothly. This is crucial for food vendors because broken equipment can mean lost business hours and potential food safety issues. The term might appear in job descriptions as "equipment upkeep," "maintenance duties," or "equipment care."
Examples in Resumes
Performed daily Equipment Maintenance on food truck grills and refrigeration units
Developed Equipment Maintenance schedules that reduced breakdowns by 40%
Trained staff in proper Equipment Maintenance and cleaning procedures
Typical job title: "Equipment Maintenance Workers"
Also try searching for:
Where to Find Equipment Maintenance Workers
Professional Associations
Training Resources
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you develop a maintenance schedule for a fleet of food trucks?
Expected Answer: A strong answer should include creating daily, weekly, and monthly checklists, tracking equipment performance, predicting maintenance needs, and ensuring compliance with health regulations while minimizing operational disruptions.
Q: How do you train staff on equipment maintenance procedures?
Expected Answer: Look for answers that discuss creating simple documentation, hands-on training sessions, regular follow-ups, and ensuring staff understand both the 'how' and 'why' of maintenance procedures.
Mid Level Questions
Q: What steps do you take when a piece of equipment breaks down during service?
Expected Answer: Should describe immediate safety checks, quick assessment of whether it's a simple fix or needs professional repair, having backup plans, and knowledge of when to call in specialists.
Q: How do you keep track of maintenance records?
Expected Answer: Should mention maintaining logs of cleaning schedules, repairs, part replacements, and using this information to prevent future problems.
Junior Level Questions
Q: What daily cleaning procedures do you follow for food service equipment?
Expected Answer: Should be able to describe basic cleaning steps, proper cleaning products to use, and understanding of food safety requirements.
Q: How do you know when equipment needs maintenance?
Expected Answer: Should mention watching for warning signs like unusual noises, temperature changes, or performance issues, and following regular maintenance schedules.
Experience Level Indicators
Junior (0-1 years)
- Basic equipment cleaning
- Simple maintenance tasks
- Following maintenance schedules
- Basic safety procedures
Mid (1-3 years)
- Troubleshooting common problems
- Preventive maintenance
- Record keeping
- Minor repairs
Senior (3+ years)
- Complex equipment repair
- Staff training
- Maintenance planning
- Vendor management
Red Flags to Watch For
- No knowledge of food safety regulations
- Cannot explain basic cleaning procedures
- No experience with commercial kitchen equipment
- Poor attention to detail in maintenance records
