Michigan cook employment contract template

Michigan Cook Employment Contract

This Michigan Cook Employment Contract ("Agreement") is made and entered into as of [Date] by and between [Employer Name], located at [Employer Address] ("Employer"), and [Employee Name], residing at [Employee Address] ("Employee").

1. Position

• Option A: Full-Time Cook
• Option B: Part-Time Cook
• Position Description: The Employee is hired as a Cook and will perform duties including, but not limited to: daily food preparation, cooking hot and cold menu items, plating and presentation standards, portion control, ingredient handling, temperature and timing management, kitchen equipment operation, cleaning and sanitization, food allergen management, recipe adherence, compliance with Michigan food safety and health codes, supply inventory tracking, and interaction with kitchen and front-of-house staff.
• Required Credentials: Employee must hold a current ServSafe Food Handler Certification or Michigan-approved equivalent.

2. Reporting and Communication

• Reporting Line: The Employee will report to [Supervisor Title].
• Kitchen Hierarchy: The Employee will adhere to the kitchen hierarchy and instructions from senior staff.
• Communication Protocols: The Employee will follow established communication protocols for shift changes, recipe modifications, and problem escalation.

3. Work Location

• Primary Work Location: [Restaurant Name], [Restaurant Address], Michigan.
• Option A: Split-Site Duties: The Employee may be required to work at other Employer locations as needed.
• Option B: No Split-Site Duties: The Employee will primarily work at the primary work location.

4. Work Schedule

• Shift Pattern: [Describe Shift Pattern, e.g., Monday-Friday]
• Start Time: [Start Time], End Time: [End Time]
• Standard Weekly Hours: [Number] (Full-time defined as 30+ hours per week).
• Break Schedule: [Describe Break Schedule]
• Overtime Eligibility: [State if Employee is eligible for Overtime Pay]. Overtime pay will be paid at 1.5 times the regular rate for hours worked over 40 in a work week, as required by the Michigan Workforce Opportunity Wage Act.

5. Compensation

• Option A: Hourly Wage: The Employee will be paid an hourly wage of [Dollar Amount] per hour.
• Option B: Salary: The Employee will be paid a salary of [Dollar Amount] per [Pay Period].
• Payment Frequency: [Bi-weekly/Semi-monthly/Other]
• Overtime Rate: 1.5 times the regular rate of pay for hours worked over 40 in a work week.
• Shift Differential: [Describe Shift Differential, if any]
• Tips/Tip Pools: [Describe Tip Sharing Arrangement, if applicable]. All tip handling will comply with Michigan's tipped-employee wage rules.

6. Benefits

• Health Insurance: [Describe Health Insurance Benefits, if any, and Eligibility Requirements]
• Dental Insurance: [Describe Dental Insurance Benefits, if any, and Eligibility Requirements]
• Vision Insurance: [Describe Vision Insurance Benefits, if any, and Eligibility Requirements]
• Paid Time Off: [Describe Vacation, Sick Leave, and Personal Days Policy] Compliance with Michigan's Paid Medical Leave Act, if applicable.
• Holiday Pay: [Describe Holiday Pay Policy]
• Retirement Plan: [Describe Retirement Plan Options, if any]
• Meals/Meal Discounts: [Describe Meal Benefits]
• Uniform Allowance: [Describe Uniform Allowance, if any]

7. Physical and Safety Requirements

• Physical Requirements: The position requires prolonged standing, lifting and carrying up to [Weight Limit] pounds, and safe handling of sharp tools and hot appliances.
• Safety Requirements: The Employee must wear mandated personal protective equipment and comply with MIOSHA rules.
• Employee must follow all sanitation procedures and report any incidents or injuries to their direct supervisor.

8. Occupational Health and Food Safety

• Hand-Washing: The Employee must wash their hands frequently and thoroughly.
• Foodborne Illness Protocols: The Employee must adhere to all foodborne illness prevention protocols.
• Health Department Inspections: The Employee must cooperate fully with Michigan health department inspections.
• Illness Reporting: The Employee must report any illness to the Employer immediately.

9. Company Property

• Uniforms: The Employee is responsible for the care of company-provided uniforms.
• Knives/Tools: The Employee is responsible for the safe use and return of all company-provided knives and tools.
• Return of Property: Upon termination of employment, the Employee must return all company property.

10. Anti-Discrimination and Harassment

• Equal Opportunity Employer: The Employer is an equal opportunity employer and complies with Michigan’s Elliott-Larsen Civil Rights Act.
• Prohibited Discrimination: The Employer prohibits discrimination based on race, religion, color, national origin, age, sex, height, weight, marital status, disability, sexual orientation, or gender identity.
• Anti-Harassment Policy: The Employer maintains a strict anti-harassment policy.

11. Employee Conduct

• Punctuality: The Employee must be punctual for all scheduled shifts.
• Dress Code: The Employee must adhere to the Employer's dress code or uniform requirements.
• Grooming Standards: The Employee must maintain appropriate grooming standards for food handling.
• Substance Use: The use of alcohol or illegal substances is prohibited on the job.

12. Confidentiality

• Proprietary Information: The Employee must maintain the confidentiality of all proprietary recipes and business practices.
• Unauthorized Sharing: Unauthorized sharing of sensitive information is strictly prohibited.

13. Termination

• At-Will Employment: This is an at-will employment relationship, as permitted under Michigan law.
• Reasons for Termination: The Employer may terminate employment with or without cause.
• Final Wages: The Employee will receive final wages in accordance with the Michigan Payment of Wages and Fringe Benefits Act.

14. Dispute Resolution

• Internal Complaint Procedure: The Employer has an internal complaint procedure for resolving workplace issues.
• Mediation/Arbitration: [State whether mediation or arbitration is required]
• Governing Law: This Agreement shall be governed by and construed in accordance with the laws of the State of Michigan.

15. Workers’ Compensation

• Workers’ Compensation Insurance: The Employer maintains workers’ compensation insurance as required by Michigan law.

16. Food Industry Practices (Michigan Specific)

• Food Safety Training: The Employee must participate in annual food safety training.
• Health Screening: The Employee may be required to undergo health screening during outbreaks.
• Cooperation with Health Department: The Employee must cooperate with health department tracing and investigations.

17. Reasonable Accommodation

• Disability Accommodation: The Employer will provide reasonable accommodations for disabilities as required by Michigan’s Persons with Disabilities Civil Rights Act.

18. Optional Elements

• Performance Reviews: [Describe Performance Review Frequency and Criteria]
• Advancement/Transfer: [Describe Eligibility for Advancement or Transfer]
• Menu Development: [Describe Chef's Participation in Menu Development]

____________________________
[Employer Name]

By: ____________________________
[Employer Representative Name]

Title: ____________________________

Date: ____________________________

____________________________
[Employee Name]

Date: ____________________________