Maine chef employment contract template

Maine Full-Time Chef Employment Agreement

This Maine Full-Time Chef Employment Agreement (the "Agreement") is made and entered into as of [Date] by and between [Employer Legal Name], located at [Employer Address] ("Employer"), and [Employee Legal Name], residing at [Employee Address] ("Employee").

1. Position

Option A: The Employer hereby employs the Employee as a Full-Time [Job Title: e.g., Executive Chef, Sous Chef, Pastry Chef, Line Chef].

Option B: The Employee's direct supervisor will be [Supervisor Name and Title]. The Employee will adhere to the established kitchen hierarchy.

Option C: The Employee's cross-departmental collaboration expectations include [List cross-departmental responsibilities e.g., communicating with front of house, event planning team].

2. Job Responsibilities

Option A: Menu planning and development, with emphasis on utilizing Maine local and seasonal products where possible.

Option B: Ingredient sourcing and purchasing, ensuring quality and cost-effectiveness.

Option C: Food preparation, cooking, and plating according to established standards.

Option D: Kitchen staff supervision, training, and performance management.

Option E: Food cost and inventory management, aiming to meet budgetary targets.

Option F: Compliance with Maine Department of Health food safety standards, including maintaining required certifications (e.g., ServSafe).

Option G: Oversight of kitchen cleaning and sanitation, adhering to Maine state and local codes.

Option H: Development of recipes and costing sheets for all menu items.

Option I: Catering and event-specific duties, as assigned.

Option J: Preparation of meals accommodating dietary restrictions and allergies.

Option K: Creation of weekly specials and seasonal menu items.

3. Work Location

Option A: The Employee's primary work location is [Restaurant/Establishment Name] located at [Address] in Maine.

Option B: The Employee may be required to work off-site at catering events or other locations as needed.

Option C: Employer will ensure all required workplace notice postings are visible, and employee has access to facilities compliant with ADA and local regulations.

4. Work Schedule

Option A: The Employee is employed on a full-time basis, working a minimum of 40 hours per week.

Option B: The Employee's work schedule will be [Detailed shift structure: e.g., Monday-Friday, 9:00 AM - 5:00 PM; evenings and weekends as required].

Option C: The Employee is entitled to a 30-minute unpaid meal break after six consecutive hours of work, as required by Maine law.

Option D: Overtime will be calculated at 1.5 times the Employee's regular rate for all hours worked over 40 in a workweek, in accordance with Maine and federal FLSA laws.

Option E: Policies on flexible scheduling or shift swapping are [Describe policy].

5. Wage and Compensation

Option A: The Employee will be paid at an hourly rate of [Hourly Wage].

Option B: The Employee will be paid a salary of [Annual Salary], payable [Payment Frequency: e.g., weekly, bi-weekly].

Option C: The method of payment will be [Method of Payment: e.g., direct deposit, check].

Option D: If applicable, tip-sharing or pooling arrangements are governed by [Describe tip-sharing/pooling policy].

Option E: The Employer will comply with Maine's minimum wage laws, including any applicable minimum wage for service employees.

Option F: Eligibility for bonuses, profit sharing, or performance-based incentives will be based on [Describe bonus structure and performance metrics].

6. Benefits

Option A: The Employee is eligible for health insurance coverage, subject to the terms and conditions of the Employer's health insurance plan.

Option B: The Employee is eligible for dental and vision insurance coverage, subject to the terms and conditions of the Employer's dental and vision insurance plan.

Option C: The Employee will accrue paid sick leave in accordance with Maine's Earned Paid Leave Law (one hour per 40 hours worked, up to 40 hours per year).

Option D: The Employee is entitled to [Number] paid holidays per year.

Option E: The Employee is entitled to [Number] days of paid vacation time per year, accruing according to the Employer's vacation policy.

Option F: The Employer offers a [Retirement plan name e.g., SIMPLE IRA] retirement plan, subject to the plan's terms and conditions.

Option G: The Employee is entitled to free or discounted meals during shifts, according to the Employer's policy.

Option H: The Employee will receive a uniform allowance of [Dollar Amount] per [Time Period].

Option I: The Employee will receive a knife/equipment stipend of [Dollar Amount] per [Time Period].

Option J: The Employer will provide training reimbursement for culinary certifications, subject to pre-approval and the Employer's reimbursement policy.

Option K: The Employee has access to [Wellness program details, if applicable].

7. Certifications

Option A: The Employee is required to maintain a valid ServSafe Food Protection Manager Certificate.

Option B: The Employee is required to complete allergen/food safety training as required by the Maine Center for Disease Control.

Option C: Deadlines for maintaining these certifications are [Specify deadlines].

Option D: Consequences for lapse of required certifications are [Describe consequences].

8. Health, Sanitation, and Safety

Option A: The Employee will comply with all aspects of the Maine Food Code.

Option B: The Employee is responsible for reporting any illness, injury, or potential food contamination immediately to the Employer.

Option C: The Employee is responsible for reporting unsafe conditions to the Employer.

Option D: The Employee will participate in required safety meetings, inspections, and drills mandated by Maine law.

9. Intellectual Property

Option A: All recipes, menus, or food-related creations developed by the Employee during the term of employment are the sole property of the Employer.

Option B: The Employee will [Describe policy for use of personal recipes].

Option C: Permissions for outside food-related activities (e.g., pop-ups, cookbooks, media appearances) are subject to [Describe policy for outside activities].

10. Confidentiality

Option A: The Employee agrees to hold all proprietary recipes, methods, supplier contracts, menu release dates, and pricing strategies in strict confidence.

Option B: The Employee's confidentiality obligations will survive termination of employment for a period of [Number] years.

Option C: Disciplinary consequences for disclosure of confidential information are [Describe consequences].

11. Conduct Expectations

Option A: The Employee will adhere to the Employer's substance use policy, which complies with Maine's marijuana legalization statutes.

Option B: The Employee will not engage in any form of harassment or discrimination in the workplace based on race, religion, sex, age, disability, sexual orientation, gender identity, national origin, or any other protected characteristic.

Option C: The Employee will adhere to the Employer's dress code and uniform requirements.

Option D: The Employee will maintain professional grooming and personal hygiene.

Option E: The Employee will maintain attendance and punctuality.

Option F: The Employee will exhibit appropriate kitchen behavior, handling customer complaints appropriately.

12. Equal Employment Opportunity

The Employer is an equal opportunity employer and complies with the Maine Human Rights Act and the federal Civil Rights Act.

13. Non-Compete and Non-Solicitation

Any non-compete or non-solicitation agreement must comply with Maine’s Title 26 Ch. 15, §599-A and meet all Maine legal standards.

14. Termination

Option A: The Employer may terminate the Employee's employment immediately for gross misconduct, intoxication on duty, repeated safety violations, or breach of food safety regulations.

Option B: The Employee must provide [Number] weeks' written notice of voluntary resignation.

Option C: The Employer will provide [Number] weeks' written notice for involuntary termination, except for termination for cause.

Option D: Final pay will be paid in accordance with Maine law.

Option E: Upon termination, the Employee must return all Employer property, uniforms, and keys.

15. Workplace Grievance and Dispute Resolution

The parties agree to attempt to resolve any workplace grievances through [Describe grievance process].

Any disputes arising under this Agreement will be governed by the laws of the State of Maine, and venue will be in [County] County, Maine.

16. Compliance

The Employer maintains Maine workers' compensation insurance and complies with occupational health and safety regulations of the Maine Bureau of Labor Standards.

The Employer provides unemployment insurance coverage for eligible employees.

The Employee will report any workplace accidents or injuries immediately to the Employer.

17. Technology and Privacy

The Employee will comply with the Employer's policies regarding company email and kitchen management software.

The Employee will comply with the Employer's policies regarding security of chef’s devices on employer Wi-Fi.

The Employee is prohibited from unauthorized photography, social media posts, or press interactions regarding kitchen operations or menu items.

18. Continuing Education

[Employer policies on continuing education, culinary expos, association membership, culinary competitions]

19. Employment Eligibility

The Employee must provide documentation verifying employment eligibility (I-9 compliance).

[Employer policy on background check and references]

20. Acknowledgement

The Employee acknowledges that they have read, understand, and agree to all kitchen manuals, safety policies, and employee handbooks specific to the Employer's operation.

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

____________________________

[Employer Representative Name], [Employer Title]

____________________________

[Employee Legal Name]