Massachusetts chef employment contract template

Massachusetts Chef Employment Contract

This Massachusetts Chef Employment Contract (the “Agreement”) is made and entered into as of [Date], by and between [Restaurant Name], located at [Restaurant Address] ("Employer") and [Chef Name], residing at [Chef Address] ("Chef").

1. Employment

• Option A: The Employer hires the Chef as [Chef Title, e.g., Executive Chef, Sous Chef].
• Option B: The Chef accepts employment with the Employer in the position of [Chef Title, e.g., Executive Chef, Sous Chef].

2. Job Responsibilities

• The Chef's responsibilities include, but are not limited to:
• Menu design and planning, recipe development, and documentation.
• Food preparation, cooking, garnish, and plating according to Employer standards.
• Supervision, training, and management of kitchen staff.
• Procurement and inventory management of food ingredients.
• Compliance with Massachusetts Food Code (105 CMR 590.000) and local Board of Health regulations.
• Kitchen safety protocols and equipment maintenance.
• Cost control and budgeting.
• Waste management.
• Supporting restaurant events and private functions.
• Mandatory participation in staff meetings and culinary training.
• The Chef will report to [Reporting Manager Title, e.g., General Manager, Owner].
• The Chef is expected to collaborate with [Other Departments, e.g., Front-of-House staff, suppliers].

3. Work Location and Schedule

• The primary work location is [Restaurant Address], Massachusetts.
• Option A: The Chef may be required to work offsite at catering events, pop-ups, or other Employer-related functions.
• Option B: No offsite work is required.
• The Chef's work schedule is [Number] hours per week.
• The Chef’s shift structure will be [Shift Structure, e.g., lunch, dinner, split shifts].
• The Chef may be required to work early mornings, split shifts, weekends, and holidays.
• The Chef is entitled to meal and rest periods as required by Massachusetts law, including a mandatory 30-minute meal break for shifts over six hours.

4. Compensation

• Option A: The Chef will receive an annual salary of [Salary Amount], payable [Pay Frequency, e.g., bi-weekly].
• Option B: The Chef will be paid at an hourly rate of [Hourly Rate], payable [Pay Frequency, e.g., weekly].
• Overtime will be paid at 1.5 times the regular rate for hours worked over 40 in a workweek.
• The method of payment will be [Payment Method, e.g., direct deposit, check].
• Option A: The Chef is eligible for a performance bonus, as determined by the Employer. Details are outlined in [Bonus Policy Document Name].
• Option B: The Chef is not eligible for a performance bonus.
• Option C: The Chef is eligible for profit sharing, as outlined in [Profit Sharing Document Name].
• The Chef may be eligible for holiday pay as per company policy.

5. Benefits

• The Employer will provide the following benefits:
• Option A: Health insurance coverage, as outlined in the Employer's health insurance plan documents.
• Option B: No health insurance coverage will be provided by the Employer.
• Dental insurance coverage, as outlined in the Employer's dental insurance plan documents.
• Vision insurance coverage, as outlined in the Employer's vision insurance plan documents.
• Paid vacation time: [Number] days per year, accruing according to the Employer's vacation policy.
• Earned sick leave in accordance with the Massachusetts Earned Sick Time Law. Accrual, usage, and carryover of sick time will adhere to state regulations.
• Paid holidays: [List of Holidays].
• Option A: Short-term disability insurance.
• Option B: No short-term disability insurance.
• Workers' compensation insurance.
• Option A: Employer contributions to a retirement plan ([Retirement Plan Type, e.g., 401(k), SIMPLE IRA]).
• Option B: No employer contributions to a retirement plan.
• Staff meal privileges as per Employer policy.
• Option A: Uniform allowance: [Allowance Amount].
• Option B: Tool allowance: [Allowance Amount].
• Safe working conditions in compliance with all applicable laws and regulations.
• Payment or reimbursement for required certifications ([Certifications, e.g., ServSafe, allergen awareness]).

6. Intellectual Property

• All menus, recipes, procedures, presentation techniques, and other culinary intellectual property developed during employment are the property of the Employer.
• The Chef retains ownership of any intellectual property brought to the Employer prior to the commencement of employment.

7. Confidentiality

• The Chef shall maintain the confidentiality of trade secrets, proprietary recipes, procurement sources, vendor pricing, business plans, customer lists, and other confidential information of the Employer, both during and after employment. This provision is intended to comply with the Massachusetts Uniform Trade Secrets Act.

8. Behavioral Standards

• The Chef shall maintain professional conduct in the kitchen, comply with Massachusetts anti-discrimination and anti-harassment laws (M.G.L. c. 151B), adhere to hygiene and personal grooming standards, refrain from substance use on the premises, adhere to health inspection guidelines, and refrain from workplace violence or bullying.

9. Non-Solicitation

• The Chef shall not solicit employees of the Employer for employment with another company for a period of [Number] months following termination of employment.

10. Non-Compete

• Option A: In compliance with M.G.L. c. 149 §24L, the Chef agrees not to engage in employment or consulting work for competing businesses within a [Geographic Radius] radius of the Employer’s establishment for a period of [Number] months following termination of employment. This clause is subject to the restrictions outlined in M.G.L. c. 149 §24L, including reasonable duration, consideration, and geographic scope.
• Option B: No non-compete agreement is required.

11. At-Will Employment and Termination

• The employment relationship is at-will, meaning that either the Employer or the Chef may terminate the employment at any time, with or without cause or notice, except as otherwise provided in this Agreement.
• Option A: There is a probationary period of [Number] months.
• Option B: There is no probationary period.
• The Chef shall provide [Number] weeks' written notice of resignation.
• The Employer shall provide [Number] weeks' written notice of termination, unless terminated for cause.
• Upon termination, the Chef will receive all wages due in accordance with Massachusetts law. Final wages will be paid immediately upon involuntary discharge or within the deadline for voluntary resignation.
• Accrued vacation or PTO will be paid out as required by Massachusetts law.
• The Chef shall return all company uniforms, tools, and confidential information upon termination.

12. Layoff and Severance

• Option A: In the event of a layoff or reduction in force, severance pay will be provided according to Employer policy and in compliance with the Massachusetts WARN Act, if applicable.
• Option B: No severance pay will be provided.

13. Workplace Safety

• The Employer will maintain a safe workplace in compliance with OSHA and the Massachusetts Right-to-Know Law.

14. Dispute Resolution

• Any disputes arising under this Agreement shall be resolved through negotiation, mediation, and, if necessary, arbitration before resorting to litigation. The laws of the Commonwealth of Massachusetts shall govern this Agreement, and jurisdiction shall lie in Massachusetts.

15. Anti-Discrimination and Equal Opportunity

• The Employer is an equal opportunity employer and does not discriminate based on race, color, religion, sex, pregnancy, sexual orientation, gender identity, national origin, age, disability, genetic information, ancestry, military service, or any other protected class under M.G.L. c. 151B.

16. Employee Notices and Acknowledgements

• The Chef acknowledges receipt of required employee notices, including the Massachusetts Wage Theft Protection Act notice and the Earned Sick Time summary.
• The Chef confirms review of key Employer policies, including the employee handbook and safety protocols.
• Copies of said documents are appended to this Agreement.

17. Policy Updates

• All terms of this Agreement are subject to periodic review, adjustment, and compliance updates as Massachusetts law and industry practice may require.

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

____________________________

[Restaurant Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

____________________________

[Chef Name]