Louisiana chef employment contract template

Louisiana Chef Employment Contract

This Chef Employment Contract (the "Agreement") is made and entered into as of [Date] by and between [Employer Legal Name], a [State of Incorporation] corporation with its principal place of business at [Employer Address], [Employer City], Louisiana [Employer Zip Code] ("Employer") and [Chef Legal Name], residing at [Chef Address], [Chef City], Louisiana [Chef Zip Code] ("Chef").

1. Position and Duties

• Position: Chef
• Duties: Chef shall perform the following duties:
  • Menu development
  • Recipe creation
  • Sourcing ingredients (Option A: Emphasis on Louisiana-sourced/local ingredients. Option B: Standard sourcing.)
  • Inventory management
  • Food preparation
  • Cooking
  • Plating
  • Kitchen workflow organization
  • Adherence to food safety and sanitation per Louisiana Department of Health standards
  • Supervision of kitchen staff
  • Staff training
  • Kitchen management
  • Catering or special event responsibilities
  • Collaboration with management on menu pricing and promotions
  • Responsibility for food waste reduction strategies

2. Workplace Location

• Primary Kitchen: [Restaurant Name and Address], [Restaurant City], Louisiana
• Offsite Locations: (Option A: None. Option B: Other company venues. Option C: Offsite catering locations as needed.)
  • Travel Policy: [Specify travel and transfer policies, including reimbursement.]
  • Multiple Venues: [Specify requirements to work at multiple company venues, if applicable.]

3. Employment Status and Hours

• Full-Time: Full-time employment.
• Weekly Hours: [Number] hours per week.
• Regular Shift Times: [Specify regular shift times.]
• Breaks/Meals: (Option A: Provided in accordance with Louisiana wage and hour law. Option B: [Specify break/meal policy details.])
• Overtime: (Option A: Overtime paid at 1.5 times the regular rate for hours worked over 40 in a workweek, per Louisiana and federal law. Option B: [Specify other overtime arrangements, if any, complying with Louisiana and federal law.])
• On-Call: (Option A: No on-call duties. Option B: On-call duties as needed; compensation and availability requirements to be [described here].)
• Holidays/Festivals: [Specify policy for work on Louisiana-specific holidays or festivals, such as Mardi Gras, including compensation.]

4. Compensation

• Base Compensation: (Option A: Salary: [Dollar Amount] per year. Option B: Hourly: [Dollar Amount] per hour.)
• Pay Frequency: [Specify pay frequency, e.g., Bi-weekly].
• Overtime Rate: As required by Louisiana and Federal law (minimum 1.5 times the regular rate).
• Tips/Gratuities: (Option A: Not applicable. Option B: Tip pooling arrangement: [Describe details of tip pooling arrangement, if any.])
• Bonus/Incentives: (Option A: No bonus/incentive plan. Option B: Bonus/Incentive plan: [Describe details of bonus/incentive plan, e.g., tied to food cost control or performance reviews.])
• Tip Reporting: Chef is responsible for reporting all tips to the IRS.

5. Benefits

• Health Insurance: (Option A: Employer provides health insurance. Option B: Employer does not provide health insurance. Option C: [Specify details of health insurance plan.])
• Dental Insurance: (Option A: Employer provides dental insurance. Option B: Employer does not provide dental insurance. Option C: [Specify details of dental insurance plan.])
• Vision Insurance: (Option A: Employer provides vision insurance. Option B: Employer does not provide vision insurance. Option C: [Specify details of vision insurance plan.])
• Life Insurance: (Option A: Employer provides life insurance. Option B: Employer does not provide life insurance. Option C: [Specify details of life insurance plan.])
• Retirement/401(k): (Option A: Employer offers a 401(k) plan. Option B: Employer does not offer a 401(k) plan. Option C: [Specify details of retirement/401(k) plan.])
• Paid Vacation: [Number] days per year.
• Sick Days: [Number] days per year.
• Louisiana Holidays/Leave: [Specify policy for paid holidays or other leave, including compliance with Louisiana law.]
• Uniform Allowance: (Option A: Employer provides uniforms. Option B: Uniform allowance of [Dollar Amount] per [Frequency, e.g., month].)
• Meal Allowance: (Option A: Employee meals provided during shift. Option B: Meal allowance of [Dollar Amount] per [Frequency, e.g., shift].)
• Training/Education: (Option A: Employer provides kitchen safety and culinary skills training. Option B: Employer offers reimbursement for continuing education/chef certification: [Specify reimbursement policy.])
• Housing/Transportation: (Option A: None. Option B: [Specify housing or transportation assistance, if any.])

6. Legal Compliance and Notices

• Required Posters: Employer will display all legally required posters and notices as provided by Louisiana law.
• Employment-at-Will: Employment is at-will, meaning either party may terminate the employment relationship at any time, with or without cause or notice, subject to applicable law.
• Duration: (Option A: Indefinite. Option B: Specified duration: [Start Date] to [End Date].)

7. Food Safety and Public Health

• Compliance: Chef shall comply with all specific Louisiana statutes governing food handling, state and local public health regulations, including required certifications such as ServSafe or Louisiana Food Safety Certification.
• Certifications: Chef must maintain valid [Specify certifications, e.g., ServSafe].
• Mandatory Reporting: Chef is responsible for mandatory reporting of foodborne illness or workplace injury.

8. Confidentiality

• Confidential Information: Chef shall maintain the confidentiality of all recipes, proprietary techniques, supplier relationships, business plans, price lists, and customer information.
• Exceptions: This obligation does not prevent sharing information required by Louisiana food safety inspectors.

9. Intellectual Property

• Ownership: Menus, original recipes, kitchen processes, and culinary creations made during employment are the property of the Employer.
• Chef-Authored Works: (Option A: All rights retained by Employer. Option B: [Specify agreement regarding chef-authored cookbooks, appearances, or culinary media developed outside salaried duties.])

10. Professional Conduct and Dress Code

• Conduct: Chef shall maintain professional conduct consistent with industry practice.
• Dress Code: Chef shall adhere to the required chef attire and personal hygiene policies in compliance with Louisiana health code.
• Alcohol Handling: (Option A: Not applicable. Option B: Responsible alcohol handling in accordance with Louisiana ATC restrictions if working in venues with alcohol service.)

11. Workplace Safety

• Compliance: Chef shall comply with OSHA and Louisiana Occupational Health and Safety requirements.
• Responsibilities: Chef shall follow injury and illness reporting procedures, use protective gear, adhere to fire safety protocols, and maintain health inspection preparedness.

12. Drug-Free Workplace

• Policy: Chef shall comply with the Employer's drug-free workplace and alcohol use policies in accordance with Louisiana drug testing and workplace safety laws. [Specify policy details or reference a separate policy document.]

13. Employee Meals

• Policy: [Specify rules regarding employee meals, break policies, staff meals during shift, and off-clock food preparation, ensuring compliance with health, wage, and tip laws.]

14. Social Media

• Policy: [Specify policies regarding use of social media, chef name/image/likeness in restaurant promotion, media appearances, and endorsement activities, with employer review rights if using company brand or kitchen.]

15. Non-Solicitation and Non-Compete

• Non-Solicitation: Chef shall not solicit employees or customers of the Employer.
• Non-Compete: (Option A: No non-compete agreement. Option B: Non-compete agreement attached, complying with Louisiana Revised Statutes § 23:921, narrowly drafted in terms of geographic scope, duration (maximum two years), and job function (chef/cook-specific)). [Attach separate non-compete agreement if applicable.]

16. Termination

• Voluntary Resignation: Chef shall provide [Number] weeks' written notice of resignation.
• Employer-Initiated Termination: Employer may terminate employment for cause, including performance deficiencies, gross misconduct, health code violations, insubordination, or repeated customer complaints.
• Final Pay: Payout of accrued vacation/wages in accordance with Louisiana’s final pay rules.
• Return of Property: Chef shall return all company property, uniforms, and keys upon termination.

17. Anti-Discrimination and Harassment

• Policy: Employer maintains an anti-discrimination, equal employment opportunity, and anti-harassment policy reflecting all protected categories under Louisiana and federal law, with complaint and reporting procedures. [Specify policy details or reference a separate policy document.]
• Sexual Harassment Prevention: Explicitly noting sexual harassment prevention as required under Louisiana R.S. 44:47.

18. Discipline and Grievance

• Procedures: [Specify discipline and grievance procedures, including right to respond to allegations and progressive discipline, complaint to Louisiana Workforce Commission, and due process under employer policy.]

19. Outside Activities

• Moonlighting: (Option A: No restrictions on moonlighting. Option B: [Specify policies governing moonlighting, private catering, chef appearances, or outside culinary ventures, with any restrictions or approval requirements by employer, considering conflict of interest with primary employment.])

20. Workers' Compensation

• Compliance: Mandatory compliance with workers’ compensation requirements under Louisiana law, on-the-job injury reporting, and statement of employer’s coverage policy. [Specify policy details or reference a separate policy document.]

21. Dispute Resolution

• Process: [Specify dispute resolution process: sequential steps for internal complaint resolution, mediation, arbitration, and venue for any legal action (specifying exclusive Louisiana state courts and governing law).]

22. Local Ordinances

• Compliance: Chef shall comply with all applicable local parish and municipal food safety ordinances, e.g., Orleans Parish, East Baton Rouge.
• Certifications: Chef shall secure/maintain all necessary state and parish food handler certifications/licenses.

23. Other Provisions

• Concept Specific: [Specify and tailor provisions for the specific culinary concept (fine dining, casual, catering, etc.)]
• Additional Clauses: (Option A: None. Option B: [Specify additional clauses addressing housing for relocation, chef relocation benefit, continuing education support, guest chef programs, or family member employment in family-owned Louisiana restaurants.])

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

[Employer Legal Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

[Chef Legal Name]

Signature: ____________________________