Iowa chef employment contract template

Iowa Chef Employment Contract

This Iowa Full-Time Chef Employment Contract (the “Agreement”) is made and entered into as of this [Date], by and between [Employer Full Legal Name], a business entity registered in Iowa with a principal place of business at [Employer Address] (the “Employer”), and [Chef Full Legal Name], residing at [Chef Address] (the “Chef”).

WHEREAS, Employer desires to employ Chef as a full-time chef; and

WHEREAS, Chef desires to be employed by Employer;

NOW, THEREFORE, in consideration of the mutual covenants contained herein, the parties agree as follows:

1. Employment

Option A: Employer hereby employs Chef as a [Job Title, e.g., Executive Chef, Sous Chef].

Option B: Employer hereby employs Chef. The specific designation of the position will be determined within 30 days of the effective date of this agreement.

Chef accepts such employment and agrees to perform the duties and responsibilities described below, and to comply with all reasonable directions of Employer.

2. Job Duties and Responsibilities

The Chef’s duties and responsibilities shall include, but not be limited to:

Menu planning appropriate to the Employer’s establishment.

Recipe development.

Food preparation and presentation.

Quality assurance of all food products.

Ingredient sourcing and ordering.

Kitchen inventory management.

Cost control and food cost analysis.

Sanitation and hygiene oversight.

Development and implementation of kitchen safety systems.

Training and supervision of kitchen staff.

Compliance with Iowa public health and food safety laws.

Management of dietary/allergy requests.

Implementation of waste minimization practices.

Participation in special events, banquets, or catering as applicable.

Employer reserves the right to modify or supplement these duties as reasonably necessary for business operations.

3. Qualifications

Option A: Chef must possess the following qualifications:

Graduation from a recognized culinary school.

Certification as a ServSafe Food Protection Manager (or equivalent Iowa-recognized food safety certification).

Minimum [Number] years of experience in a similar role.

Proficiency in [Specific Cooking Styles/Cuisines/Skills].

Option B: Chef will obtain ServSafe Food Protection Manager certification (or equivalent Iowa-recognized food safety certification) within [Number] months of the start date.

4. Work Schedule and Location

Chef’s work schedule shall be [Specify Hours and Schedule, e.g., split shifts, weekends, holidays].

Overtime provisions will comply with Iowa state law.

The work location shall be [Employer's Restaurant/Hotel/Facility Address] in Iowa.

Option A: Off-site work (e.g., catering) may be required, and travel reimbursement will be provided in accordance with Employer’s policy.

Option B: Off-site work is not anticipated.

5. Employment Type and Classification

Employment is full-time.

Option A: Chef is classified as exempt under the Fair Labor Standards Act (FLSA) and Iowa law.

Option B: Chef is classified as non-exempt under the Fair Labor Standards Act (FLSA) and Iowa law. 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, consistent with Iowa wage and hour standards.

Option C: Chef will participate in tip or service charge sharing policies as defined by the employer.

6. Compensation

Option A: Chef shall receive an annual salary of [Dollar Amount], payable [Frequency, e.g., bi-weekly].

Option B: Chef shall receive an hourly wage of [Dollar Amount], payable [Frequency, e.g., bi-weekly].

Option C: Chef is eligible for a bonus based on [Bonus Criteria, e.g., performance, retention, customer satisfaction], according to the terms outlined in Exhibit A.

Employer shall comply with Iowa Wage Payment Collection Law (Iowa Code chapter 91A).

7. Benefits

Chef shall be eligible for the following benefits:

Medical insurance.

Dental insurance.

Vision insurance.

Retirement/401(k) plan.

Paid time off (PTO): [Number] days per year.

Paid holidays: [List of Holidays].

Meals during shifts.

Uniforms and laundry services.

Professional development/culinary training reimbursement: [Dollar Amount or Description].

8. Performance Review

Chef’s performance will be reviewed [Frequency, e.g., annually].

Reviews will be based on [Review Criteria, e.g., food reviews, kitchen audit results, staff management, cost goals].

9. Reporting Structure

Chef shall report to [Supervisor Name and Title].

Chef has the authority to [Specify Authority, e.g., discipline or terminate staff].

10. Health and Safety

Chef shall comply with the Iowa Department of Inspections, Appeals, and Licensing Food Code.

Chef shall follow procedures for HACCP, allergen management, and prevention of workplace injuries.

Chef shall participate in mandated Employer safety training programs.

11. Confidentiality

Chef agrees to maintain the confidentiality of Employer’s proprietary recipes, ingredient sources, menu concepts, pricing, and business operations.

This confidentiality obligation continues even after termination of employment.

12. Intellectual Property

All recipes, menu concepts, documentation, and training materials created by Chef during employment shall be the property of Employer.

13. Social Media and Public Appearance

Chef must obtain Employer approval before representing the business, using Employer’s name, or sharing photographs, recipes, or kitchen processes in public forums.

14. Professional Conduct

Chef shall comply with Employer’s substance abuse policy (zero tolerance for drugs/alcohol while on duty).

Chef shall not engage in harassment, bullying, or discrimination as outlined by the Iowa Civil Rights Act.

15. Anti-Harassment, Equal Opportunity, and Diversity Policy

Employer is an equal opportunity employer and prohibits discrimination based on race, sex, age, religion, national origin, disability, sexual orientation, and gender identity.

16. Employment At-Will

Employment is at-will, and either party may terminate the employment relationship at any time with or without cause.

Option A: A [Number] day notice is required for termination of employment.

Option B: No notice is required for termination of employment.

Upon termination, Chef shall return all Employer property.

17. Resignation/Termination Procedures

Procedures for resignation, involuntary termination, layoffs, and job abandonment will be followed, including documentation, return of employer property, and deactivation of access to confidential information.

18. Non-Solicitation and Non-Competition

Option A: During employment and for a period of [Number] months following termination, Chef shall not solicit employees or customers of Employer within a [Geographic Area] radius of Employer’s business. This clause is intended to be reasonable and enforceable under Iowa law.

Option B: Non-compete clause is not applicable.

19. Dispute Resolution

Any disputes arising under this Agreement shall be resolved through [Mediation/Arbitration] in [County Name] County, Iowa.

This Agreement shall be interpreted according to Iowa law.

20. Workers’ Compensation and Workplace Safety

Employer maintains workers’ compensation coverage as required by Iowa law.

Chef must report any workplace injuries to Employer immediately.

Employer complies with OSHA and Iowa-specific workplace safety requirements for commercial kitchens.

21. Mandatory Notices

Employer will display mandatory posters and employee notices regarding food safety, wage and hour rules, and anti-discrimination law as required by the Iowa Department of Workforce Development.

22. Acknowledgment

Chef acknowledges duty to review and comply with Employer’s food safety manual, security procedures, and workplace violence prevention policies.

23. Tip Pooling/Service Charges

Option A: Employer participates in a tip pooling/service charge program as defined by Iowa law.

Option B: Employer does not participate in a tip pooling/service charge program.

24. Outside Employment

Chef must disclose and obtain written approval before engaging in other culinary work or public-facing chef activities.

25. Iowa Food Industry Requirements

Chef will comply with all applicable Iowa food industry requirements, including special event chef permitting and reporting notifiable foodborne illness incidents.

26. Modification and Amendment

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

27. Right to Change Job Duties

Employer reserves the right to change Chef’s job duties as needed for business operations, consistent with Iowa good faith and fair dealing contractual standards.

28. Severability

If any provision of this Agreement is found to be unenforceable, the remaining provisions shall remain in full force and effect.

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

[Employer Full Legal Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

[Chef Full Legal Name]

[Chef Signature]

[Chef Printed Name]

Proof of Eligibility to Work in the United States provided: [List Documents, e.g., Passport, Driver's License and Social Security Card]