Georgia chef employment contract template

Georgia Chef Employment Contract

This Georgia Chef Employment Contract (the "Agreement") is made and entered into as of [Date] by and between [Restaurant Name/Hospitality Group/Household Name], with its principal place of business at [Full Address, City, State, Zip Code] (hereinafter referred to as the "Employer"), and [Employee Full Legal Name], residing at [Full Address, City, State, Zip Code] (hereinafter referred to as the "Chef").

Position

• Option A: The Employer hereby employs the Chef as an [Job Title, e.g., Executive Chef, Sous Chef, Chef de Cuisine].
• Option B: The Chef shall report directly to [Reporting Manager's Title/Name].
• Option C: The Chef will supervise the following positions: [List of Supervised Positions].

Job Duties

• The Chef's primary duties shall include, but not be limited to:
  • Food preparation and cooking according to established recipes and standards.
  • Menu design and development, with Employer approval.
  • Sourcing, ordering, and inventory management of food and supplies.
  • Supervision, training, and scheduling of kitchen staff.
  • Maintaining high standards of food quality, presentation, and consistency.
  • Ensuring compliance with all applicable food safety regulations, including GDHP and Georgia Department of Agriculture requirements.
  • Managing food costs and controlling kitchen budget.
  • Participating in health inspections and implementing corrective actions as needed.
  • Ensuring allergen and dietary requirements are met for all guests.
  • Catering for special events, if applicable.

Authority

• Option A: The Chef has the authority to directly supervise line cooks, dishwashers, and other kitchen assistants.
• Option B: The Chef [has/does not have] the authority to hire and fire kitchen staff, subject to Employer approval.
• Option C: The Chef is responsible for training staff on food handling and safety protocols compliant with Georgia regulations.

Work Site

• Option A: The Chef's primary work site is located at [Full Address, City, State, Zip Code].
• Option B: The Chef may be required to work at other locations as needed, including off-site catering events within [Radius in Miles] of the primary work site.

Work Hours

• Option A: The Chef's standard work hours are [Number] hours per week, generally scheduled as follows: [Days of the Week and Time Range].
• Option B: The Chef acknowledges that evenings, weekends, and holidays are typical workdays in the hospitality industry.
• Option C: Overtime may be required due to special events or peak seasons. Overtime will be compensated in accordance with Georgia and federal law.
• Option D: Meal and rest breaks will be provided in accordance with Employer policy.

Compensation

• Option A: The Chef's base salary is [Dollar Amount] per [Year/Month], payable [Weekly/Bi-Weekly/Monthly].
• Option B: The Chef's hourly wage is [Dollar Amount] per hour, payable [Weekly/Bi-Weekly].
• Option C: Payment will be made via [Direct Deposit/Check].
• Option D: Overtime will be paid at a rate of one and one-half (1.5) times the regular hourly rate for all hours worked over 40 in a workweek, as required by the Fair Labor Standards Act (FLSA).

Incentive Compensation

• Option A: The Chef is eligible for a performance bonus based on [Specific Metrics, e.g., food cost savings, positive health inspection scores, customer satisfaction], as determined by the Employer.
• Option B: The Chef [is/is not] eligible for tip sharing or service charge allocations, in accordance with Georgia tip pooling rules. If eligible, the details are as follows: [Details of Tip Sharing/Service Charge Allocation].
• Option C: The Chef [is/is not] eligible for profit sharing. If eligible, the details are as follows: [Details of Profit Sharing Plan].

Employee Benefits

• The Chef is eligible for the following benefits:
  • Medical insurance [Yes/No]
  • Dental insurance [Yes/No]
  • Vision insurance [Yes/No]
  • Paid time off (vacation, sick leave, personal days) [Details of PTO Policy: Accrual Rate, Maximum Accrual, Carryover Policy]. Georgia sick leave policy applies if company has 25+ employees and paid sick leave policy.
  • Paid holidays [List of Paid Holidays].
  • Meal allowance [Details of Meal Allowance: On-duty meals, discounted dining].
  • Uniform and tool stipend [Dollar Amount and Frequency].
  • Professional development or culinary certification reimbursement [Details of Reimbursement Policy].
  • Workers' Compensation Insurance, as required by Georgia law.

Food Safety and Compliance

• The Chef is required to maintain a valid ServeSafe certification (or equivalent).
• The Chef must comply with all health inspection requirements and implement corrective actions as needed.
• The Chef is prohibited from engaging in any practices that violate GDHP and Georgia Department of Agriculture rules.
• The Chef is responsible for maintaining all documentation required for legal operation of the commercial kitchen in Georgia.
• Option A: The Chef must ensure that all catering permits are current and in order for offsite events.

Intellectual Property

• All recipes, menus, culinary intellectual property, and presentation designs developed by the Chef during their employment shall be the sole property of the Employer.
• The Chef is prohibited from using any of the Employer's trade secrets or signature dishes after termination of employment.

Confidentiality

• The Chef shall maintain the confidentiality of all vendor contracts, food cost data, staffing strategies, and other business-sensitive information.

Restrictive Covenants

• Option A: During the term of employment and for a period of [Number] months/years following termination, the Chef shall not, directly or indirectly, work for a competitor within a [Number] mile radius of the Employer's business. This restriction complies with the Georgia Restrictive Covenants Act.
• Option B: During the term of employment and for a period of [Number] months/years following termination, the Chef shall not solicit or attempt to solicit any clients or customers of the Employer. This restriction complies with the Georgia Restrictive Covenants Act.
• Option C: During the term of employment and for a period of [Number] months/years following termination, the Chef shall not recruit or attempt to recruit any employees of the Employer. This restriction complies with the Georgia Restrictive Covenants Act.

Alcohol Service

• If the Chef has responsibility for the bar or beverage program, the Chef must comply with all Georgia Alcohol and Tobacco Division rules and regulations. [Specify any required certifications].

Workplace Conduct

• The Chef shall adhere to the Employer's dress code, hygiene, and professional appearance standards.
• The Chef is subject to the Employer's substance abuse testing policy.
• The Chef shall comply with all anti-harassment and anti-discrimination policies, conforming to Georgia and federal EEOC standards.
• The Chef shall report any workplace safety concerns or accidents to the appropriate personnel.

Chain of Command

• The Chef reports to [Reporting Manager's Title/Name].
• Grievances between staff should be addressed according to the Employer's established procedures.
• The Chef is required to participate in staff meetings and training sessions as required.

Use of Employer Property

• The Chef is responsible for the proper use and care of all Employer-provided tools, knives, uniforms, and appliances.
• All Employer property must be returned upon termination of employment.

Termination

• Option A: The Chef's employment is "at will," meaning that either party may terminate the employment relationship at any time, with or without cause or notice, except as may be required by law.
• Option B: The Chef may resign by providing [Number] days/weeks written notice to the Employer.
• Option C: The Employer may terminate the Chef's employment for cause, including but not limited to gross misconduct, health violations, insubordination, or criminal offenses under Georgia law.
• Option D: Final wage payment will be made within the timeframe prescribed by Georgia law.
• Option E: Accrued but unused vacation or PTO will be handled in accordance with Employer policy and Georgia law.

Housing

• If housing is provided, the accommodation standards, rent deductions, and rules for occupancy are as follows: [Details of Housing Arrangement].

Dispute Resolution

• Any disputes arising under this Agreement shall be resolved through good faith negotiation.
• If negotiation is unsuccessful, the parties agree to attempt mediation in Georgia.
• Option A: Any unresolved disputes may be submitted to binding arbitration in Georgia, in accordance with the rules of the American Arbitration Association.
• The governing law and jurisdiction for any disputes shall be the State of Georgia.

Worker Safety

• The Chef shall adhere to all applicable Georgia Occupational Safety and Health Administration (OSHA) standards.

Drug-Free Workplace

• The Chef shall comply with the Georgia Drug-Free Workplace Act if applicable.

Eligibility to Work

• The Chef must provide documentation demonstrating eligibility to work in the United States, as required by the Immigration Reform and Control Act.
• The Chef consents to a background check, as required by the Employer's policy.

Travel

• The Chef may be required to travel for offsite events. Travel expenses will be reimbursed in accordance with IRS and Georgia standards.

Remote/Administrative Duties

• Remote or administrative duties, such as menu planning from home, [are/are not] permissible.
• The Chef is expected to maintain communication and availability as reasonably required by the Employer.

Entire Agreement

• This Agreement constitutes the entire agreement between the parties and supersedes all prior agreements and understandings, whether written or oral.

Amendment

• This Agreement may be amended only by a written instrument signed by both parties.

Optional Terms

• Any optional or additional terms, such as culinary contest participation or public appearances, are subject to a separate written agreement.

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

____________________________
[Employer Name/Representative Name]
[Employer Title]

____________________________
[Chef Full Legal Name]