The Junior Foodservice Consultant/AutoCAD Designer is responsible for commercial kitchen design, draft layouts, production drawings and the presentation of drawings. This position reports to the Senior Foodservice Consultant and will be responsible to work closely with Project Management and Sales to ensure technical design and fabrication requirements are clearly conveyed on Auto/Cad and/or Revit.
Essential Duties and Responsibilities:
- Create efficient foodservice equipment floor plans that meets customer budgets.
- Collaborate on multiple commercial kitchen projects, including all phases of design.
- Generate documents/drawings from Auto Cad and/or Revit to submit for construction purposes.
- Communicate with Health Departments regarding local codes, research local governing body rules/regulations and incorporate into designs.
- Coordinate with architects and engineers, estimators, installers, and appropriate construction trades.
- Attend job meetings, design review meetings and client meetings as required.
- Conduct site visits and punch list during installation of project as needed or per customer requirements.
- Bachelor’s Degree, technical degree of 2+ years’ experience working with AutoCAD in a foodservice related field.
- Strong AutoCAD experience, knowledge of Revit is a plus.
- Ability to read architectural drawings.
- Basic working knowledge of general construction, mechanical, electrical, and plumbing a plus.
- Demonstrates knowledge and ability to prepare quotes, point of sale material for presentation, and general knowledge of applications of food service equipment required.
- Ability to communicate effectively with sales professionals, customers, team members and management.
- Must work well in a project team environment, as well as have the capacity to conduct work with minimal supervision and oversight.
- Strong interpersonal and organizational skills.
- Experience working with Auto Quotes is a plus.
Position requires to be around various tools, machinery, and equipment directly related to the foodservice industry. Environmental conditions may include exposure to chemicals, noise, illumination, air quality, weather exposure, etc. There also will be occasional exposure to extreme temperatures (i.e., freezers and refrigerators).
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.