Technical RequirementsMandatory:Licensed Millwright (mechanical focus)Able to rebuild, repair, and maintain complex machineryStrong knowledge of mechanical systems (50–60% of work)Able to identify electrical issues (20–30% of work), escalate or call contractors as neededSolid understanding of GMP and HACCP guidelines.Equipment Experience (Food/Bakery Industry):Flow wrappers, shrink wrappers, checkweighers, tape machines, conveyorsCartoners (carton packing machines)Mixers (brands: San Cassianos mentioned)Processing lines for batter and dough (sheeting lines, pastry equipment)Depositors (brands: VMAG, Unifiller, Handman)Ovens (good to have exposure/IMT license)Refrigeration systems (Class B Refrigeration license preferred but not mandatory; training can be provided)Industry Preference:Bonus: Food manufacturing background (ideally bakery)Open to other industries (e.g., automotive) if strong technical adaptabilityLeadership ResponsibilitiesAct as right-hand support to the Maintenance ManagerBridge between management and skilled trades (technicians)Oversee 9 team members (levels 1–3 technicians)Handle scheduling, coverage, and day-to-day operationsProvide both firefighting support (immediate issues) and visionary planning (forecast maintenance based on production schedules)Develop technician skills and identify gapsHold team accountable, resolve conflicts, ensure root cause problem solving (not band-aid fixes)Support ongoing initiatives (e.g., streamlining maintenance inventory)Contribute to long-term roadmap development for the team