Illinois chef employment contract template

Illinois Chef Employment Contract

This Illinois Chef Employment Contract ("Agreement") is made and effective as of [Date], by and between [Restaurant Name], located at [Restaurant Address] ("Employer") and [Chef Name], residing at [Chef Address] ("Chef").

1. Position and Responsibilities

Option A: Chef. The Chef is hired as [Chef Title, e.g., Executive Chef, Sous Chef, Pastry Chef].

Option B: Job Description. The Chef will perform the following duties:

• Menu planning and development
• Recipe creation
• Food preparation and cooking
• Food safety and sanitation compliance
• Kitchen staff supervision and training
• Ingredient sourcing
• Inventory management and vendor coordination
• Cost control
• Plating and presentation
• Ensuring allergen labeling compliance
• Maintenance of equipment
• Coordination with front-of-house staff

Reporting Structure: The Chef will report to [Head Chef/General Manager/Owner Name and Title].

2. Work Location

Option A: Primary Location. The Chef's primary work location is [Restaurant Address].

Option B: Multiple Locations/Travel. The Chef may be required to work at other locations, including: [List of Locations, e.g., Catering Events, Sister Restaurants]. Travel may be required.

3. Employment Status and Schedule

Option A: Full-Time. This is a full-time position, defined as [Number] hours per week.

Option B: Work Schedule. The Chef's regular work schedule will be [Days of the Week], from [Start Time] to [End Time]. This may include mornings, evenings, weekends, and holidays.

Option C: Availability. The Chef is expected to be available [Specific Availability, e.g., on-call for emergencies].

Meal and Rest Breaks: The Chef is entitled to meal and rest breaks as required by Illinois law. Specifically: [Detail Break Schedules as per Illinois Law].

4. Compensation

Option A: Salary. The Chef's annual salary is [Dollar Amount], payable [Frequency, e.g., bi-weekly].

Option B: Hourly Wage. The Chef's hourly wage is [Dollar Amount], payable [Frequency, e.g., bi-weekly].

Option C: Overtime. Overtime will be paid at a rate of 1.5 times the Chef's regular rate of pay for all hours worked over 40 in a workweek, as required by the Illinois Minimum Wage Law and the Illinois Wage Payment and Collection Act.

Option D: Bonus/Incentive. The Chef may be eligible for a bonus or incentive pay based on [Criteria, e.g., food cost savings, customer satisfaction], as determined by the Employer.

Option E: Tip Pool: If a tip pool is used, details regarding the policy are as follows: [Details]. This policy is subject to change as required by applicable law.

Option F: Service Charges/Gratuities: Service charges are allocated as follows: [Details].

5. Benefits

Health Insurance: The Employer will provide health insurance benefits in accordance with Illinois law, specifically [Details of Coverage].

Dental Insurance: The Employer will provide dental insurance benefits, specifically [Details of Coverage].

Vision Insurance: The Employer will provide vision insurance benefits, specifically [Details of Coverage].

Paid Time Off: The Chef will accrue paid vacation and sick leave in accordance with the Illinois Paid Leave for All Workers Act and any applicable local ordinances (e.g., Chicago). Details are as follows: [Accrual Rate, Usage Rules].

Paid Holidays: The Chef will be entitled to the following paid holidays: [List of Holidays].

Staff Meals: The Chef will be provided with staff meals, subject to the Employer's policies.

Uniform/Equipment Allowance: The Chef will receive a uniform/equipment allowance of [Dollar Amount] per [Time Period].

Professional Development: The Employer may reimburse the Chef for professional development or culinary training, subject to prior approval.

Retirement Plan: The Employer [Offers/Does Not Offer] a retirement plan. If offered, details are as follows: [Plan Details].

6. Workers' Compensation

The Employer will provide workers' compensation insurance as required by Illinois law. The Chef is responsible for reporting any workplace injury or illness to the Employer immediately.

7. Certifications

The Chef is required to maintain a valid food handler/manager certification as required by the Illinois Food Code. The Employer [Will/Will Not] assist with the cost of initial certification and recertification.

8. Code of Conduct and Workplace Standards

The Chef is expected to adhere to the Employer's code of conduct and workplace standards, including:

• Strict hygiene practices
• Appropriate kitchen attire
• Adherence to food handling protocols (HAACP)
• Compliance with local health department inspections and fire safety rules
• Prohibition on substance use during shifts
• Proper knife and equipment use/maintenance
• Regular cleaning assignments
• Waste and recycling management
• Zero tolerance for harassment or discrimination.

9. Confidentiality

The Chef agrees to maintain the confidentiality of the Employer's proprietary recipes, ingredient sources, supplier contacts, purchasing strategies, and cost structures.

10. Intellectual Property

Option A: Ownership. All recipes and culinary techniques developed by the Chef during their employment shall be the property of the Employer.

Option B: Portfolio Use. The Chef may use photographs of their work in their personal portfolio with the Employer's written consent.

11. Non-Compete/Non-Solicitation

Option A: Non-Compete. In accordance with the Illinois Freedom to Work Act, a non-compete agreement [Is/Is Not] included. If included, the terms are: [Specific Terms, Geography, Duration].

Option B: Non-Solicitation. The Chef agrees not to solicit the Employer's employees or customers for a period of [Number] years following the termination of their employment.

12. Termination

The Employer or the Chef may terminate this Agreement with [Number] days written notice.

Upon termination, the Chef will be paid all final wages in accordance with the Illinois Wage Payment and Collection Act.

The Chef will return all uniforms, tools, and company property. Unused vacation time will be handled as per Illinois law and company policy.

13. Anti-Discrimination Policy

The Employer is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, sex, religion, age, disability, sexual orientation, gender identity, marital status, or pregnancy. The Chef can report any discrimination concerns to [Name and Title].

14. Dispute Resolution

Option A: Progressive Discipline. The Employer has a progressive discipline policy.

Option B: Mediation/Arbitration. Any disputes arising out of or relating to this Agreement shall be resolved through mediation or arbitration in [City, State], in accordance with the laws of the State of Illinois.

15. Governing Law

This Agreement shall be governed by and construed in accordance with the laws of the State of Illinois.

16. Illinois Hospitality Rules Compliance

Employer shall comply with all applicable Illinois and local hospitality and restaurant industry rules, including mandatory posting requirements, wage/payment notices, and schedules for mandatory breaks.

17. Unique Chef Concerns

Social Media: The Chef's use of social media related to the Employer's menu items or kitchen life will be governed by [Policy/Guidelines].

Public Events: The Chef's participation in public events representing the Employer requires prior approval.

New Menu Items: The Chef will follow established procedures for introducing new menu items.

Outside Engagements: Any outside culinary consulting or teaching engagements require prior written approval.

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

____________________________

[Employer Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

____________________________

[Chef Name]