SUMMARY: The Electrician is responsible for ensuring the reliability and safety of our facility’s electrical infrastructure. This role involves inspecting, servicing, and repairing a variety of electrical systems, as well as performing routine preventive maintenance to minimize downtime. The technician will use a range of diagnostic tools to assess performance and identify issues, while keeping accurate maintenance records in our CMMS. This role works alongside plumbers, HVAC techs, and MRTs, on any building maintenance issues. A core focus of this role is preventative maintenance, ensuring automated systems are proactively maintained to maximize uptime and extend equipment life across the facility. Uptime is critical; you'll be a key part of the team that keeps production running. ESSENTIAL FUNCTIONS • Inspect, troubleshoot, service, and repair electrical feeds, panels, breakers, circuits, switches, variable frequency drives (VFDs), and motor controls (single-phase and 3-phase systems up to 480V). • Perform preventative and corrective maintenance on high-capacity commercial food production equipment, including conveyor dishwashers, blast chillers, walk-in freezers/coolers, combi-ovens, industrial mixers, and automated food packaging machinery. • Run new conduit, pull wire, and install electrical enclosures, drops, disconnects, and lighting fixtures to support kitchen reconfigurations or equipment upgrades. • Support facility emergency power infrastructure, including automatic transfer switches (ATS), backup diesel generator, staged load-shedding protocols, and emergency lighting systems. • Ensure all electrical work complies with National Electrical Code (NEC), NFPA 70E arc flash safety standards, and OSHA lock-out/tag-out (LOTO) regulations. • Log detailed records of labor hours, parts used, root-cause failure analyses, and asset status updates within the CMMS. • Ensure compliance with all applicable requirements related to product and service quality, environmental standards, food safety, and health and safety regulations. • Promote a safe and healthy work environment by preventing work-related injuries and illnesses, eliminating hazards, and reducing health and safety risks. • Compliance with Hazard Analysis Critical Control Points (HACCP)/General manufacturing practices (GMP) guidelines for personal hygiene and observe security precautions as mandated by unit management. • Satisfactory and punctual attendance is expected. • All other duties as assigned.