[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-263406-105":53,"doc-detail-263406-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","executive-chef-job-classification-summary","Executive Chef - Job Classification Summary","","Executive Chef provides complete kitchen operations for the Plano Event Center, covering ordering, receiving, storage, full preparation, and food presentation, with ongoing supervision of kitchen staff during catering events. Core responsibilities include directing and evaluating subordinate work, preparing weekly schedules, managing food and labor budgets, maintaining standards for safety, sanitation, and compliance with City of Plano health requirements, and completing monthly food inventory. The role also partners with food sales and service leadership to improve event operations, develop new programs, and prepare event menus.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/executive-chef-job-classification-summary/263406/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/executive-chef-job-classification-summary/263406.png","ImageObject",442,249,{"name":88,"@type":89},"McGucket","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-09-21","2026-09-14",true,{"@type":98,"interactionType":99,"userInteractionCount":76},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What are the Executive Chef’s main responsibilities at the Plano Event Center?","Question",{"text":108,"@type":109},"The Executive Chef oversees complete kitchen operations, including ordering, receiving, storage, preparation, and display of food products, and supervising staff during catering events.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How does the Executive Chef manage budget and inventory?",{"text":113,"@type":109},"The role manages budgets for food, labor, and supplies, completes monthly food product inventory, and supports budget planning for the area of responsibility.",{"name":115,"@type":106,"acceptedAnswer":116},"What minimum qualifications and certifications are required?",{"text":117,"@type":109},"The position requires completion of a Culinary Arts program and four years of progressively responsible chef experience, including one year supervising others, plus a Class C Texas driver’s license and Texas Department of Health Food Protection Management Certification.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},263406,1789370698,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":73,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":125,"read_time":9},1236954412713,"https://us-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Executive Chef  \nTable 1 Job Classification Attributes  \n\n| Department | Parks and Recreation |\n| --- | --- |\n| Job Codes | 8M588 |\n| FLSA | Non-Exempt |\n| Date Created | 7/1999 |\n| Date Revised | 4/2025 |\n| Salary Plan | General |\n\nSummary of Duties  \nUnder general supervision, the Executive Chef is responsible for the complete kitchen operations for the Plano Event Center. This includes ordering, receiving and storage of food products, full preparation and display of food products, and supervision of staff.  \nEssential Job Functions  \nManagement reserves the right to add, modify, change, or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job.  \n• Directs, instructs, schedules, monitors, reviews and evaluates the work activities of subordinate personnel; prepares weekly staff work schedules; supervises kitchen operations and activities during catering events.  \n• Manages budget for food, labor and supply costs.  \n• Promotes a positive work atmosphere of mutual respect with all catering personnel.  \n• Ensures that all food is prepared and presented according to established standards.  \n• Completes monthly food products inventory.  \n• Works closely with the Food Sales and Service Supervisor and the Food Service Coordinator to enhance operations and discuss events; participates in the development of new programs.  \n• Orders all food products, ensuring the highest quality and greatest cost effectiveness; prepares special menus for events; participates in food preparation.  \n• Maintains a safe and sanitary environment as outlined in the safety program and all local, State and national regulatory agencies; meets all City of Plano health requirements.  \n• Assist in planning and developing the budget for area of responsibility.  \n• Attends professional conferences and training sessions as required.  \n• Regular and consistent attendance for the assigned work schedule is essential.  \nMarginal Duties  \n• Performs other duties as assigned.  \nTypical Decisions  \n• Select food for purchasing that is appropriate in quality and cost as it relates to selling price. Organize work activities for permanent and contract employees.  \nMinimum Qualifications  \nKnowledge of:  \nA wide variety of cuisines; resources for finding information and recipes; Food and Labor cost controls; City and State food codes; Hazard Analysis Critical Control Points (HACCP) programs and requirements; staff and kitchen management techniques and methods.  \nSkills and Abilities  \nLeading large teams of employees; providing coaching, development and training to assigned employees; preparing food; purchasing, receiving and storing, cold foods, hot foods, and baking.  \nEducation  \nCompletion of a Culinary Arts Program.  \nExperience  \nFour (4) years of progressively responsible experience as chef, including one (1) year of experience supervising others.  \nAny work-related experience resulting in acceptable proficiency levels in the above Minimum Qualifications is an acceptable substitute for the above specified education and experience requirements.  \nLicenses and Certifications  \nValid Class C Driver’s license (must obtain within 30 days of hire per state law); Texas Department of Health Food Protection Management Certification.  \nConditions of Employment  \n• Must pass a drug test, driver license check, criminal history background check, periodic CJIS background check (for positions requiring access into Police buildings) and social security number verification check.  \nEmployees who use their personal vehicle for City business are required to maintain proof of financial responsibility under the Texas Transportation Code 601, which includes carrying the minimum liability insurance limits as defined by the Texas Department of Insurance.  \nPhysical Demands and Working Conditions  \nThis classification requires standing in work areas and walking between work areas. Fing","cbCaijqBUJbcqFSB","https://ap.wps.com/l/cbCaijqBUJbcqFSB","pdf",66940,"English","# Summary of Duties\n# Essential Job Functions\n# Marginal Duties\n# Typical Decisions\n# Minimum Qualifications\n## Knowledge\n## Skills and Abilities\n# Education and Experience\n# Licenses and Certifications\n# Conditions of Employment\n# Physical Demands and Working Conditions","[{\"question\":\"What are the Executive Chef’s main responsibilities at the Plano Event Center?\",\"answer\":\"The Executive Chef oversees complete kitchen operations, including ordering, receiving, storage, preparation, and display of food products, and supervising staff during catering events.\"},{\"question\":\"How does the Executive Chef manage budget and inventory?\",\"answer\":\"The role manages budgets for food, labor, and supplies, completes monthly food product inventory, and supports budget planning for the area of responsibility.\"},{\"question\":\"What minimum qualifications and certifications are required?\",\"answer\":\"The position requires completion of a Culinary Arts program and four years of progressively responsible chef experience, including one year supervising others, plus a Class C Texas driver’s license and Texas Department of Health Food Protection Management Certification.\"}]","Executive Chef - Job Classification Summary | PDF"]