Kentucky chef employment contract template

Kentucky Chef Employment Contract

This Kentucky Chef Employment Contract (the “Agreement”) is made and entered into as of [Date] by and between [Employer Legal Name], a [State] [Entity Type] with its principal place of business at [Employer Address] (“Employer”), and [Chef Legal Name], residing at [Chef Address] (“Chef”).

1. Position

• Option A: Full-Time [Specific Job Title, e.g., Executive Chef], reporting to [Direct Supervisor Title/Name] in the [Department, e.g., Culinary] department.
• Option B: Full-Time [Specific Job Title, e.g., Sous Chef], reporting to [Direct Supervisor Title/Name].
• Option C: Full-Time [Specific Job Title, e.g., Line Chef], reporting to [Direct Supervisor Title/Name].

2. Duties

• Option A: Menu design and planning, recipe development, sourcing and inspecting ingredients, supervising kitchen staff, meal preparation and presentation standards, inventory management, adherence to nutrition and allergen requirements, cost control, supplier management, sanitation, food safety compliance.
• Option B: All duties outlined in Option A, plus customer engagement and participation in special events as needed.
• Option C: Specific duties to be defined in Exhibit A, attached hereto.
  • Exhibit A will include but not be limited to [List specific duties, e.g., grill station management, prep work].

3. Qualifications

• Option A: Valid food handler's license or certification (e.g., ServSafe), [Number] years of experience as a [Type of Cuisine] chef, and familiarity with Kentucky food safety laws and local health department regulations.
• Option B: Valid food handler's license or certification (e.g., ServSafe), [Number] years of experience as a [Type of Cuisine] chef, Culinary Arts degree or equivalent, and demonstrated knowledge of Kentucky food safety regulations.
• Option C: Valid food handler's license or certification (e.g., ServSafe), experience with dietary restrictions (gluten-free, vegan, etc.), and demonstrated ability to follow recipes and maintain food safety standards.

4. Work Location and Schedule

• Option A: Primary work location is [Restaurant Name/Address]. Schedule will vary based on business needs, including evenings, weekends, and holidays.
  • Regular work hours are approximately [Number] per week. Overtime may be required.
• Option B: Primary work location is [Catering Venue/Address]. Travel to off-site events will be required. Schedule will vary based on event schedule, including evenings, weekends, and holidays.
  • Regular work hours are approximately [Number] per week. Overtime may be required.
• Option C: The Chef will work at various locations, as assigned by the Employer. The Chef acknowledges that they may be assigned shifts at any of the employer's locations, including [List locations].
  • Regular work hours are approximately [Number] per week. Overtime may be required.
• Kentucky mandated meal and rest breaks will be provided according to KRS Chapter 337.

5. Compensation

• Option A: Base salary of [Dollar Amount] per year, paid [Weekly/Bi-weekly].
  • Overtime will be paid at 1.5 times the regular hourly rate for hours worked over 40 in a workweek, in compliance with Kentucky law.
• Option B: Hourly rate of [Dollar Amount].
  • Overtime will be paid at 1.5 times the regular hourly rate for hours worked over 40 in a workweek, in compliance with Kentucky law.
• Option C: Base salary of [Dollar Amount] per year, paid [Weekly/Bi-weekly], plus a performance-based bonus of up to [Percentage or Dollar Amount] based on [Bonus Criteria, e.g., food cost control, guest feedback].
  • Overtime will be paid at 1.5 times the regular hourly rate for hours worked over 40 in a workweek, in compliance with Kentucky law.
• Tip allocation or gratuity-sharing: [Describe tip allocation structure, if applicable, and in compliance with Kentucky law].
• Permissible payroll deductions: [List permissible deductions according to Kentucky law].

6. Benefits

• Option A: Health, dental, and vision insurance are offered as described in the Employee Handbook. Eligibility requirements apply.
• Option B: [Number] days of paid time off per year, accruing according to the Employee Handbook. [Number] paid sick days per year.
• Option C: Uniform allowance of [Dollar Amount] per year. Staff meals provided during work hours.
• The employer contributes to a 401K plan for eligible employees per plan documents.
• Reimbursement for required training/certification may be provided.

7. Anti-Discrimination and Equal Opportunity

• Employer is an equal opportunity employer and complies with all applicable federal and Kentucky state laws prohibiting discrimination in employment, including the Kentucky Civil Rights Act and Title VII of the Civil Rights Act of 1964. Employer does not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, or any other characteristic protected by law.

8. Food Safety and Sanitation

• Chef will comply with all Kentucky Department for Public Health Food Safety regulations. Chef will maintain necessary certifications, participate in inspections, and immediately report any violations or incidents.

9. Occupational Health and Safety

• Chef will adhere to all safe kitchen practices and comply with the Kentucky Occupational Safety and Health Program (KOSH). Chef will report any injuries or hazards immediately and will adhere to all PPE policies.

10. Intellectual Property

• Option A: Recipes, menus, or signature dishes invented or improved during employment are the property of the Employer.
• Option B: Recipes, menus, or signature dishes invented or improved during employment are the property of the Employer, except for [Specify exceptions, if any].
• The Chef agrees that all intellectual property created during the employment, including recipes and customer lists, will remain confidential upon separation.

11. Confidentiality

• Chef will maintain strict confidentiality regarding Employer's business operations, recipes, supplier lists, pricing, and customer information.

12. Behavioral Standards

• Chef will maintain professional conduct, teamwork, and communication. Drug/alcohol use on premises is strictly prohibited. Chef will maintain a valid food service worker's permit, if required by locality.

13. Social Media

• Chef will adhere to the Employer's social media policy, available in the Employee Handbook. Photography of dishes or kitchen processes is permitted only with prior authorization.

14. Non-Compete, Non-Solicitation, and Non-Disclosure

• Option A: During employment and for a period of [Number] months following termination, Chef will not work for a competing business within a [Number] mile radius of [Restaurant Name/Address].
• Option B: During employment and for a period of [Number] months following termination, Chef will not solicit Employer's employees or customers.
• Option C: All three restrictions, (non-compete, non-solicitation, and non-disclosure) apply as specified in a separate Non-Compete Agreement, attached hereto as Exhibit B.
• These restrictions are intended to protect legitimate business interests, including unique recipes, customer relationships, and trade secrets, and are deemed reasonable in time and geographic scope under Kentucky law.

15. Employment-at-Will

• Employment is at-will, except as contractually limited herein. Employer may terminate employment at any time, with or without cause, subject to providing final pay in compliance with Kentucky law.

16. Termination Procedures

• Employer may terminate Chef’s employment for reasons including but not limited to misconduct, insubordination, health inspection failure, gross negligence, breach of confidentiality, or without cause. Chef will return all company property upon termination. The employee will be paid all wages due on the next regular payday or within 14 days as required by Kentucky law.

17. Leave Requests

• All leave requests must be submitted in writing to [Designated Supervisor] at least [Number] days in advance. The procedure for reporting sick leave is detailed in the Employee Handbook.

18. Workers' Compensation

• Employer provides workers' compensation coverage as required by Kentucky law. Chef will report any workplace injuries to [Designated Supervisor/HR Contact] immediately.

19. Alcohol Service (If Applicable)

• If the Chef will be involved in the service of alcohol, they must maintain a valid food handler’s license and alcoholic beverage service permit per Kentucky ABC regulations.

20. Training

• Chef will participate in employer-mandated training, including food safety refreshers, Kentucky state law updates, or culinary skills workshops. Employer may provide support for continuing education.

21. Dispute Resolution

• The Parties will first attempt to resolve any disputes informally. If informal resolution fails, the Parties agree to mediate in good faith before resorting to litigation. Any litigation will be conducted in the appropriate Kentucky jurisdiction, and Kentucky law will govern the contract.

22. Governing Law and Severability

• This Agreement shall be governed by and construed in accordance with the laws of the Commonwealth of Kentucky. If any provision of this Agreement is held to be invalid or unenforceable, the remaining provisions shall remain in full force and effect. All local, state, and federal laws (including the Federal Labor Standards Act, Kentucky's wage and hour laws, and health and food safety codes) supersede conflicting contract clauses.

23. Recordkeeping and Reporting

• Chef is responsible for maintaining accurate records of food temperatures, allergen labeling, inventory, and cleaning schedules, as required by the Employer. The employer retains the right to conduct audits or inspections.

24. Uniform/Dress Code

• Chef is required to wear [Specify uniform/dress code requirements, e.g., chef's coat, hat, safety shoes]. Employer will provide [List items provided, e.g., chef's coat].

25. Modification

• This Agreement may be modified, renewed, or extended only in writing, signed by both Parties.

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

[Employer Legal Name]

By: [Employer Signature]

Name: [Employer Printed Name]

Title: [Employer Title]

[Chef Legal Name]

By: [Chef Signature]

Name: [Chef Printed Name]

Acknowledgement of Receipt of Employee Handbook, Policies, and Initial Assignment of Duties:

I, [Chef Legal Name], acknowledge that I have received a copy of the Employee Handbook, all relevant policies, and my initial assignment of duties.

[Chef Signature]

Date: [Date]