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Application for Manufacturing Technician position.

Field Service Technician – CA and AZ locations

Greater Bay Area Through Sacramento or Phoenix Metro Area

Full-time


Locaton: Greater Bay Area through Sacramento or Phoenix metro area
Travel: Regional travel with occasional overnight trips

Do you love figuring out why a machine won’t run—and getting it back into action? Bring that curiosity to Culinary Sciences, Inc. and help customers put a new generation of food technology to work.

We design and manufacture PrecisionVac™ systems that use patented vacuum technology to accelerate chilling and food treatment in high-volume kitchens. You’ll work with refrigeration, electronics, motors, valves, and vacuum systems, independently in the field with support from our factory and office team.

What you will do

  • Install, start up, and commission systems at customer sites; perform preventative maintenance and repairs.
  • Troubleshoot mechanical, electrical, refrigeration, and control issues using schematics and mechanical drawings.
  • Train customer teams on operation and maintenance, and keep them informed as you resolve issues.
  • Document findings, repairs, parts used, expenses, and next steps; follow safety procedures and site requirements.
  • Bring field insights back to Engineering to improve equipment reliability and the customer experience.


What you will bring

Strong mechanical and electrical troubleshooting skills, the ability to read schematics and mechanical drawings, and pride in doing the job right. You communicate clearly, work independently, and keep accurate service records.

Experience is valued, and recent graduates are welcome. Hands-on experience with industrial electromechanical or automated equipment is helpful. You’ll need a valid driver’s license, a clean driving record, and the ability to lift or move equipment and work briefly from a ladder.

Experience that earns extra points

Five or more years in field service or engineering with food processing, commercial kitchen, packaging, or semiconductor equipment; EPA Section 608 certification (preferably Universal); PLC troubleshooting or programming; sanitary design and food safety; welding or fabrication beyond brazing; CAD or SolidWorks.

Why join CSI

Work on technology that helps kitchens increase throughput and improve food quality. Your field experience can directly shape our systems as the company grows. We offer stock options, a 401(k), travel per diem, and opportunities to grow your career.

Ready to get hands-on? We’d like to hear from you. Share your resume and a brief example of a technical problem you solved.

Application Form

PV-Prep

Multi-functional prep surface with integrated cooling system

pv-prep-1
pv-prep3

Description

The PV-Prep combines a premium prep surface with our revolutionary dual-capability technology, creating a versatile workstation that enhances both preparation and processing capabilities. Perfect for smaller operations that need both prep space and cooling capabilities.

Key Features

  • Dual-capability system for both cooling and food treatment
  • Up to 5x faster cooling compared to conventional methods
  • Up to 25x faster food treatment capabilities
  • Simple touchscreen interface with preset programs
  • Energy-efficient operation
  • Preserves food quality, texture, and nutrients
  • Heavy-duty stainless steel construction for durability and easy cleaning
  • Made in USA manufacturing
  • Easy access for loading and unloading
  • Remote diagnostics and service notification
  • Low maintenance requirements
  • Network connectivity for integration with kitchen management systems
Request More Information
Download Full Spec Sheet
Schedule Demo

Technical Specifications

Specification  Value 
Sheet trays (full size)  6 
Hotel pans (size 200)  12 
Width  73.3 in 
Depth  36.8 in 
Height  40.2 in 
Overall height (incl. light tower)  50.0 in 
Weight  2,000 lbs. 
Mobility  6 casters 
Door type  Hinged 
Power  240V / 208V, 30A, Single Phase, 60Hz / 50Hz 
Power connection  L6-30P 
Hot water connection  1/2 in NPT female inlet 
Drain connection  3/4 in 
Exhaust hood  Not required 

PV-Slim

Space-efficient vertical design with full capabilities

PV Slim

Description

The PV-Slim offers the same powerful dual-capability technology in a space-efficient vertical design, perfect for operations with limited floor space. Despite its compact footprint, it delivers the same high-performance cooling and treatment capabilities.

Key Features

  • Dual-capability system for both cooling and food treatment
  • Extra-large capacity for high volume applications
  • Up to 5x faster cooling compared to conventional methods
  • Up to 25x faster food treatment capabilities
  • Simple touchscreen interface with preset programs
  • Energy-efficient operation
  • Preserves food quality, texture, and nutrients
  • Heavy-duty stainless steel construction for durability and easy cleaning
  • Made in USA manufacturing
  • Easy access for loading and unloading
  • Remote diagnostics and service notification
  • Low maintenance requirements
  • Network connectivity for integration with kitchen management systems
Request More Information
Download Full Spec Sheet
Schedule Demo

Technical Specifications

Specification  Value 
Sheet trays (full size)  6 
Hotel pans (size 200)  12 
Width  40.2 in 
Depth  40.8 in 
Height  85.7 in 
Overall height (incl. light tower)  92.0 in 
Weight  2,000 lbs. 
Mobility  6 casters 
Door type  Hinged 
Power  240V / 208V, 30A, Single Phase, 60Hz / 50Hz 
Power connection  L6-30P 
Hot water connection  1/2 in NPT female inlet 
Drain connection  3/4 in 
Exhaust hood  Not required 

PV-Rack

Standard model with balanced capacity and footprint

Roll-in Single Speed Rack

Space-efficient cooling solution.

PV-Rack

Description

The PV-Rack is our standard model, combining rapid cooling and food treatment capabilities in one efficient system. This versatile unit is ideal for medium to large operations, offering the perfect balance of capacity and footprint.

Key Features

  • Dual-capability system for both cooling and food treatment
  • Up to 5x faster cooling compared to conventional methods
  • Up to 25x faster food treatment capabilities
  • Simple touchscreen interface with preset programs
  • Energy-efficient operation
  • Preserves food quality, texture, and nutrients
  • Heavy-duty stainless steel construction for durability and easy cleaning
  • Made in USA manufacturing
  • Easy access for loading and unloading
  • Remote diagnostics and service notification
  • Low maintenance requirements
  • Network connectivity for integration with kitchen management systems
Request More Information
Download Full Spec Sheet
Schedule Demo

Technical Specifications

Specification  Value 
Sheet trays (full size)  20 
Hotel pans (size 200)  40 
Speed racks  1
Width  63.6 in 
Depth  50.0 in 
Height  95.0 in 
Overall height (incl. light tower)  102.25 in 
Weight  4,000 lbs. 
Mobility  Tine slots for moving (no casters) 
Door type  Hinged 
Power  208V / 480V, 50A / 25A (single pump config), Three Phase, 60Hz / 50Hz 
Power connection  L18-50P 
Hot water connection  1/2 in NPT female inlet 
Drain connection  3/4 in 
Exhaust hood  Not required 
 

PV-RackXL

Our largest capacity model for high-volume operations

Roll-in – Combi or Dual Speed Rack

Space-efficient cooling solution.

PV-RackXL

Description

The PV-Rack combines rapid cooling and food treatment capabilities in one efficient system. This innovative approach eliminates the need for separate equipment and processes, streamlining operations while delivering superior results.

Key Features

  • Dual-capability system for both cooling and food treatment
  • Extra-large capacity for high volume applications
  • Up to 5x faster cooling compared to conventional methods
  • Up to 25x faster food treatment capabilities
  • Simple touchscreen interface with preset programs
  • Energy-efficient operation
  • Preserves food quality, texture, and nutrients
  • Heavy-duty stainless steel construction for durability and easy cleaning
  • Made in USA manufacturing
  • Easy access for loading and unloading
  • Remote diagnostics and service notification
  • Low maintenance requirements
  • Network connectivity for integration with kitchen management systems
Request More Information
Download Full Spec Sheet
Schedule Demo

Technical Specifications

Specification  Value 
Sheet trays (full size)  40 
Hotel pans (size 200)  80 
Speed racks  2 (or 1 combi rack) 
Width  83.0 in 
Depth  50.0 in 
Height  95.0 in 
Overall height (incl. light tower)  102.5 in 
Weight  4,500 lbs. 
Mobility  Tine slots for moving (no casters) 
Door type  Hinged 
Power  208V / 480V, 50A / 25A (single pump config), Three Phase, 60Hz / 50Hz 
Power connection  L18-50P 
Hot water connection  1/2 in NPT female inlet 
Drain connection  3/4 in 
Exhaust hood  Not required 
 

Field Service Engineer - Food Equipment (with Engineering Capabilities)

Phoenix Metro Area, AZ

Full-time

About Us:

Culinary Sciences Inc. is a leading provider of Rapid Chilling and Food Treatment systems for the commercial food processing industry. We are committed to delivering high-quality, innovative solutions and exceptional customer service. We are seeking a skilled and proactive Field Service Engineer with experience in the food equipment industry and proficiency in CAD design to join our growing team.

Job Summary:

The Field Service Engineer will be responsible for providing on-site installation, maintenance, troubleshooting, and repair of our food equipment at customer locations. This role requires a strong technical aptitude, excellent problem-solving skills, and the ability to work independently. Additionally, the ideal candidate will possess proficiency in CAD software (SolidWorks or AutoCAD) to assist with site layout planning, equipment modifications, and creation of technical documentation.

Responsibilities:

In the Field:

  • Installation, Maintenance, and Repair:
    • Perform on-site installation, commissioning, preventative maintenance, and emergency repairs of food processing, packaging, or commercial kitchen equipment.
    • Diagnose and troubleshoot mechanical, electrical, and control system issues.
    • Perform equipment inspections and generate detailed service reports.
    • Ensure equipment operates according to specifications and safety standards.
  • Customer Service and Support:
    • Provide exceptional customer service and technical support to clients.
    • Train customers on equipment operation and maintenance procedures.
    • Respond to customer inquiries and resolve technical issues in a timely and professional manner.
    • Build and maintain strong customer relationships.

In the Production Facility:

  • CAD Design and Technical Documentation:
    • Utilize SolidWorks or AutoCAD to create and modify equipment layouts, assembly drawings, and schematics.
    • Assist in the development of technical documentation, including manuals, procedures, and service bulletins.
    • Generate accurate and detailed drawings for site planning, equipment modifications, and custom solutions.
    • Document as built changes on existing drawings.
  • Inventory Management:
    • Maintain accurate inventory of spare parts and tools.
    • Order and manage parts as needed for service calls and projects.

General:

  • Safety Compliance:
    • Adhere to all safety regulations and company policies.
    • Promote a safe working environment for yourself and others.
  • Reporting:
    • Complete accurate and timely service reports, expense reports, and other required documentation.

Qualifications:

  • Bachelor's degree or equivalent technical certification in Mechanical Engineering, Electrical Engineering, Mechatronics, HVACR, or a related field preferred.
  • Minimum of 5 years of experience in field service or engineering within any automated equipment industry, preferably food processing equipment or semiconductor equipment
  • Strong mechanical and electrical troubleshooting skills.
  • Proficiency in reading and interpreting electrical schematics and mechanical drawings.
  • Hands-on experience with industrial process equipment; food processing, packaging, or commercial kitchen equipment is a plus.
  • Proficiency in using SolidWorks or AutoCAD for 2D and 3D design.
  • Excellent problem-solving and analytical skills.
  • Strong communication and customer service skills.
  • Ability to work independently and as part of a team.
  • Valid driver's license and ability to travel extensively.  
  • Ability to lift and move heavy equipment or work on a ladder for brief periods of time.
  • Knowledge of food safety regulations is a plus.

Preferred Skills:

  • Experience with PLC programming and troubleshooting.
  • Knowledge of sanitary design principles.
  • Experience with welding and fabrication is a plus.
  • Experience with specific food equipment types, such as ovens, fryers, packaging machines, refrigeration, or processing lines.

Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, duties, and skills required.  

Manufacturing Technician

Apache Junction, AZ

Full-time

Job Description

Join our production team to help build our innovative PrecisionVac systems that are revolutionizing the food industry.

Key Responsibilities

  • • Assemble and test PrecisionVac systems according to specifications
  • • Maintain quality control standards throughout the manufacturing process
  • • Document production activities and report any issues or improvements
  • • Collaborate with engineering team on product improvements

Requirements

  • • Experience in manufacturing or assembly of technical equipment
  • • Ability to read and interpret technical drawings and instructions
  • • Strong attention to detail and commitment to quality
  • • Team player with excellent communication skills

Service Table

Multi-functional cooling station

Roll In

The Service Table model combines a powerful vacuum cooling system with a functional prep surface, optimizing kitchen workflow. It delivers rapid cooling while providing additional workspace for busy kitchens and food production facilities.

Key Features

• Dual-purpose design combines cooling system with functional prep surface
• 5x faster cooling compared to conventional methods
• Advanced touch screen interface with full control
• Energy-efficient operation with 80% savings
• Preserves food quality, texture, and nutrients
• Heavy-duty stainless steel construction
• Network connectivity for integration with kitchen management systems
• Remote diagnostics and service notification



Technical Specifications

Dimensions72" x 32" x 36" (LWH)
FootprintSame footprint as a Six-foot prep table and gives a prep-table surface on top
Capacity6-Tray, 12-Hotel Pan, 60Lbs Food
Power Requirements240V, 30A, Single Phase
MobilityOn casters for ease of serviceability and cleaning around and under
MaintenanceEasy access skins for maintenance
PerformanceComparable to Blast Chillers of same Capacity but 3-4X the speed
Request More InformationSchedule Demo

Upright

Compact vertical cooling unit

Roll In

The Roll-in model is our versatile cooling system designed for kitchen and production facilities that need an efficient cooling solution with a minimal footprint. It rapidly chills food up to 5x faster than conventional methods while preserving quality and taste.

Key Features

5x faster cooling compared to conventional methods

• Touch screen interface with preset programs
• Energy-efficient operation with 80% savings
• Preserves food quality, texture, and nutrients
• Stainless steel construction for durability and easy cleaning
• Compact footprint for space-constrained operations
• Remote monitoring capability

Technical Specifications

Power Requirements208V, 50A, Three Phase
MobilityOn casters for ease of serviceability and cleaning around and under
MaintenanceEasy access skins for maintenance
Additional FeaturesSelf cleaning mode
PerformanceComparable to Blast Chillers of same Capacity but 3-4X the speed
Dimensions48" x 60" x 84" (DWH)
Capacity300 lb capacity
FootprintSame footprint as a single-door commercial refrigerator or freezer
Request More InformationSchedule Demo

Roll-in - Single Speed

Space-efficient cooling solution

Roll In

The Upright model is our compact, vertical vacuum cooling system, optimized for space-constrained environments while delivering powerful cooling performance. Perfect for restaurants, cafes, and kitchens with limited floor space.

Key Features

• Vertical design maximizes cooling capacity in minimal floor space
• 5x faster cooling compared to conventional methods
• Simple interface with preset programs
• Energy-efficient operation with 80% savings
• Preserves food quality, texture, and nutrients
• Stainless steel construction for durability
• Easy access for loading and unloading
• Low maintenance requirements

Technical Specifications

Dimensions36" x 36" x 84" (LWH)
FootprintSame footprint as a single-door commercial refrigerator or freezer
Capacity6-Tray, 12-Hotel Pan, 60Lbs Food
Power Requirements240V, 30A, Single Phase
MobilityOn casters for ease of serviceability and cleaning around and under
MaintenanceEasy access skins for maintenance
PerformanceComparable to Blast Chillers of same Capacity but 3-4X the speed
Request More InformationSchedule Demo

Greg Fatigati

Culinary Operations

LinkedIn Profile
Greg Fatigati

Greg is the Chief Culinary Officer at Culinary Science Inc., where he spearheads the culinary direction and innovation for the company, leveraging his extensive culinary expertise. Prior to joining Culinary Science Inc., Greg served as a Research & Development Chef and CIA Liaison at Bon Appetit @ Google for over seven years, bridging culinary innovation and large-scale food service. A significant portion of his career was also spent at The Culinary Institute of America, where he held the esteemed position of Associate Dean of Culinary Arts for over six years, contributing to the development of future culinary professionals. Greg holds a B.S. in Hospitality & Tourism from Robert Morris University and an AOS in Culinary Arts from The Culinary Institute of America.

Chris Choffat

VP Engineering & Manufacturing

LinkedIn Profile
Chris Choffat

Chris is the Vice President of Engineering at Culinary Sciences, where he leads the engineering efforts for innovative food technology solutions. His responsibilities encompass electrical controls and other critical engineering aspects of the company's advancements. Concurrently, Chris has been an Equipment and Controls Consultant at Four Peaks Automation & Controls for over seven years, specializing in control systems design-build-implementation. His technical foundation includes a Bachelor of Science in Business Management from Western International University and an Associate of Arts and Sciences in Electronics and Microprocessor Technology from Scottsdale Community College.

John Field

CEO

LinkedIn Profile
John Field

John is a Co-Founder currently leading the charge in the Food Tech revolution at Culinary Sciences, Inc. In this pivotal role, he is focused on the development and implementation of transformational technology in Rapid-Chill and Deep Flavor-Infusion Food Treatment, aiming to bring significant advancements to the culinary sciences. Previously, John spent nearly seven years at ULVAC Technologies, Inc., where he was instrumental in managing all aspects of engagement and R&D collaboration with major Silicon Valley technology leaders. His strong foundation in technology is built upon his B.S. in Chemical Engineering from San José State University.

Mark Linder

Board Member/ Head of Business Development

LinkedIn Profile
Mark Linder

Mark is a seasoned leader and entrepreneur with a deep and enduring commitment to the food and agriculture industries. Currently, he serves as Co-Founder and Head of Business Development at Culinary Sciences, Inc. His extensive experience includes over two decades as the Agriculture Liaison at The Culinary Institute of America, where he has been instrumental in bridging the gap between agriculture and culinary education. Mark's entrepreneurial spirit continues with his role as Founder and CEO of Culinary One Investments. He holds a BS in Agriculture Business Management from Iowa State University and is a graduate of Class 12 of the CA Ag Leadership Program.