Arizona chef employment contract template

Arizona Chef Employment Contract

This Full-Time Chef Employment Agreement (the "Agreement") is made and entered into as of [Date] by and between [Restaurant Name], an Arizona entity with its principal place of business at [Restaurant Address, City, State, Zip Code] ("Employer"), and [Chef Name], residing at [Chef Address, City, State, Zip Code] ("Chef").

Position and Duties

• Option A: Position: Full-Time Chef
• Option B: Position: Executive Chef
• Duties: The Chef shall perform the following duties, all in accordance with Arizona law and standards:
  • Menu planning and development specific to [Restaurant Cuisine].
  • Meal preparation, cooking, and presentation.
  • Inventory management, ordering, and receiving supplies.
  • Strict compliance with Arizona state and Maricopa County food safety standards.
  • Food storage and labeling per local regulations.
  • Maintaining kitchen cleanliness and sanitation in line with Arizona Department of Health Services (ADHS) requirements.
  • Overseeing kitchen staff and regular training on food safety, allergy protocols, and cross-contamination avoidance.
  • Development of special dietary or allergen-free menu options as per Arizona restaurant practices.
  • Direct customer engagement (where applicable, like Chef’s Table events or tastings).
  • Waste minimization and recycling per local norms.
  • Cost control and adherence to Arizona-specific food cost benchmarks.
  • Ensuring compliance with OSHA standards for kitchen workplace safety.

Work Location

• Option A: Primary work location: [Restaurant Address, City, State, Zip Code].
• Option B: Work locations may include other locations owned and operated by Employer within Arizona, including: [List of Addresses].
• The Chef will have kitchen access rules as defined by Employer, and may be required to perform off-site catering as needed. Travel within the state may be required.

Employment Status and Work Hours

• The Chef's employment status is Full-Time per Arizona law.
• Option A: The Chef's regular work hours will be [Number] hours per week.
• Option B: The Chef's weekly schedule will be determined by Employer and may include split shifts or rotating shifts.
• Overtime will be paid in compliance with Arizona's minimum wage/overtime standards.
• Arizona-mandated meal and rest breaks will be provided.
• Clock-in/out procedures will be as directed by Employer.
• Shift changes or swaps must be approved by [Manager Name/Title].

Compensation

• Option A: Base Salary: The Chef will be paid a base salary of [Salary Amount] per [Pay Period].
• Option B: Hourly Wage: The Chef will be paid an hourly wage of [Hourly Wage Amount] per hour.
• The pay period/frequency is [Pay Period, e.g., Bi-Weekly].
• Overtime pay will be calculated at a rate of 1.5 times the regular rate of pay for hours worked over 40 in a workweek.
• Option A: The Chef is eligible for tips/service charges, which will be distributed according to Arizona tip-pooling and tip-credit rules.
• Option B: The Chef is eligible for kitchen bonuses as determined by Employer.
• Option C: The Chef is eligible for special chef performance bonuses based on: [Bonus Criteria, e.g., event catering, menu launches, culinary contests].

Benefits

• The Chef is eligible for the following benefits, subject to the terms and conditions of the applicable benefit plans:
  • Option A: Health, dental, and vision insurance.
  • Workers’ compensation insurance as required by state law.
  • Paid vacation, including Arizona’s earned paid sick time. The amount of accrued sick time will follow Arizona Law.
  • Statutory holidays.
  • Option A: Meal allowances or staff meals.
  • Option B: Uniform and tool stipend: [Stipend Amount].
  • Option C: Professional training, including funding for food handler certifications required under Arizona law.
  • Safety gear.
  • Option A: Culinary competition entry fees.
  • Option B: Profit-sharing or incentive programs as defined by the Employer.

Reporting Lines and Authority

• The Chef will report to [Manager Name/Title].
• Decision-making limits for menu changes, purchases, and hiring/firing kitchen staff are defined as follows: [Description of Limits].
• The Chef is expected to provide team leadership, attend staff meetings, and collaborate inter-departmentally.

Compliance and Certifications

• The Chef must maintain ongoing compliance with Arizona health and food safety certifications (ServSafe, ADHS Food Handler’s Card/Manager Certification).
• The Chef will participate in mandatory health and safety training/inspections required by Arizona and local jurisdictions.

Intellectual Property

• Ownership of recipes, menu creations, kitchen processes, or unique plating designs developed during employment vests with the Employer, as work-for-hire under Arizona law.
• The Chef requires permission from Employer for external appearances (media, events, pop-ups) using Employer’s platforms or brand.

Confidentiality

• The Chef agrees to strict confidentiality and non-disclosure obligations regarding proprietary recipes, supplier lists, cost control strategies, customer data obtained through reservation platforms, and internal operations. These duties survive termination.

Behavioral Standards

• The Chef must comply with Arizona Liquor Laws if preparing/serving food in venues with liquor licenses.
• Ethical sourcing and sustainability practices are required as per Employer policy.
• Anti-harassment, anti-retaliation, and anti-discrimination rules in line with Arizona’s Civil Rights Act apply.
• The Chef must maintain a professional appearance and hygiene according to ADHS regulations.

Equipment and Uniforms

• The following equipment, knives, tools, and uniforms will be supplied/provided by the Employer: [List of Items].
• The following are required to be bought by the Chef: [List of Items].
• Policies for storing and maintaining personal culinary equipment in professional kitchens are as follows: [Description of Policies].

Outside Employment

• Restrictions on outside employment or moonlighting that may present food safety or conflict-of-interest risks are as follows: [Description of Restrictions].

Non-Solicitation/Non-Piracy

• The Chef agrees to not solicit or pirate staff, trade secrets, and recipes. While Arizona disfavors non-compete clauses, any non-compete restrictions are narrowly tailored for legitimate business interests, with duration/geography limited as allowed by recent Arizona case law, and expressly comply with A.R.S. Title 23 regulations.

Termination

• This Agreement is subject to Arizona's at-will employment presumption.
• Option A: Notice period required for termination: [Number] days.
• Grounds for immediate discharge include gross misconduct, food safety violations, theft, or substance abuse at work.
• Final paycheck timing will be compliant with Arizona’s prompt payment statutes.
• Severance terms, if any, are as follows: [Description of Severance Terms].
• Upon termination, the Chef must return all uniforms, equipment, and recipe books.
• The process for volitional resignation, employer-initiated dismissal, or layoff due to business closure, disaster, or regulatory sanctions is as follows: [Description of Process].

Workplace Injuries

• Procedures for handling workplace injuries comply with Arizona’s worker’s compensation law.
• The Chef is responsible for prompt injury reporting/OSHA log entry.

Dispute Resolution

• Internal complaint procedures should be exhausted before other resolution methods.
• Mediation or arbitration in Arizona is the preferred resolution method.
• The choice of law is Arizona.
• The venue is the county of Employer’s primary location.

Compliance with Laws

• This Agreement complies with Arizona’s wage, hour, and anti-harassment statutes, the U.S. federal Fair Labor Standards Act, and Arizona’s statutory posters/notification requirements.
• Employer participates in E-Verify and the Chef must supply documentation to confirm work authorization under Arizona law.

Licenses and Certificates

• The Chef must keep all professional licenses/certificates current throughout employment.

Amendment and Termination

• This Agreement may be amended or terminated by written agreement of both parties.
• [Name/Title] has the authority to amend or terminate this Agreement.

Entire Agreement

This Agreement constitutes the entire agreement between the parties and supersedes all prior or contemporaneous communications and proposals, whether oral or written, relating to the subject matter hereof.

IN WITNESS WHEREOF, the parties have executed this Agreement as of the date first written above.

[Restaurant Name]

By: [Name]

Title: [Title]

[Chef Name]

Signature: ____________________________