Under minimal supervision, incumbents perform a variety of moderately complex engineering work requiring the application of standard and non-standard techniques, procedures, and criteria. Incumbents plan, direct, coordinate and control engineering efforts in the assigned area or project. Incumbents receive general instruction regarding expected results. Tasks typically relate to design, testing, verification, and reliability of mechanical and electromechanical food service products and systems, and providing direction to less experienced staff. This is a fully competent engineer in all conventional aspects of the assigned area.

Responsibilities:

• Prepares detailed analysis, performance testing, planning and scheduling, and cost information, including program criteria consistent with management objectives.
• Responsible for timely, cost-effective development of product designs, component and material requirements, bills of materials, and assembly instructions for commercial equipment.
• Performs highly technical engineering work including material selection, structural requirements, tolerances, aesthetics, and testing.
• Provides task review and direction to less experienced staff, as needed.

Key Tasks:

1. Prepares concept sketches, detail drawings, design models, and specification documents for product designs.
2. Prepares root cause analysis, test performance, schedule and cost information, as required.
3. Prepares progress reports, feasibility and concept studies, etc., as required.
4. Assists in the preparation of manuals and sales literature on assigned projects.

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