Nebraska chef employment contract template

Nebraska Chef Employment Contract

This Nebraska Chef Employment Contract ("Agreement") is made and entered into as of [Date of Signing], by and between [Restaurant Name], a [State] [Business Type, e.g., Corporation], with its principal place of business at [Restaurant Address] ("Employer"), and [Chef Name], residing at [Chef Address] ("Employee").

1. Position

• Option A: Executive Chef
  • Employee shall serve as the Executive Chef.
• Option B: Head Chef
  • Employee shall serve as the Head Chef.
• Option C: Sous Chef
  • Employee shall serve as the Sous Chef.
• Job Description:
  • Menu design and planning for [Cuisine Type] cuisine.
  • Food preparation and station management.
  • Inventory control and ordering.
  • Supervising and training kitchen staff.
  • Enforcing food safety and sanitation protocols following Nebraska Food Code (Title 178 NAC 2).
  • Overseeing kitchen equipment maintenance.
  • Procurement of local ingredients, when applicable.
  • Quality assurance measures for each dish served.
  • Compliance with employer's allergy management procedures.
  • Implementation of cost control strategies.
  • Collaboration with management for special events or menu changes.
  • Direct reporting to [Reporting Manager, e.g., General Manager].

2. Work Location

• Primary Location: [Restaurant Address], Nebraska.
• Option A: Multi-Site Responsibility
  • Employee may be required to work at other locations owned or operated by Employer within [City/Region], Nebraska.
• Option B: Seasonal Venue
  • Employee may be required to work at [Seasonal Venue Name/Address] during the [Season] season.
• Option C: Off-Site Catering
  • Employee may be required to participate in off-site catering events within [Radius] of [Restaurant Address].
• Travel Requirements: [Specify Travel Requirements, e.g., None, Occasional travel within Nebraska].

3. Working Hours

• Full-time: Employee shall work approximately [Number] hours per week.
• Overtime: Overtime will be paid at a rate of one and one-half (1.5) times the Employee’s regular rate of pay for all hours worked over forty (40) in a workweek, as per Neb. Rev. Stat. § 48-1201 et seq.
• Rest and Meal Breaks: Employee is entitled to rest and meal breaks as required by Nebraska law.
  • [Specific Meal/Break Schedule].
• Shift Patterns: [Describe Shift Patterns, e.g., Early morning prep, evening service, weekend/holiday demands].
• Scheduling Notice: Employer will provide Employee with [Number] days' notice of scheduled work hours, whenever feasible.

4. Employment Classification

• Full-time Employment under Nebraska law.
• Option A: Probationary Period
  • Employee shall be subject to a [Number]-day probationary period.
    • During this period, Employer will provide feedback on Employee's performance.
    • Upon successful completion, Employee will be formally considered a full-time employee.
• Option B: Training Period
  • Employee will participate in a [Number]-day training period, focusing on [Specific Training Areas].
    • Expectations during the training period are [State expectations].

5. Compensation

• Option A: Base Salary
  • Employee shall receive an annual base salary of [Dollar Amount], payable [Frequency, e.g., bi-weekly].
• Option B: Hourly Wage
  • Employee shall receive an hourly wage of [Dollar Amount], payable [Frequency, e.g., bi-weekly].
• Pay Frequency: Paychecks will be issued on [Day of Week], in accordance with Neb. Rev. Stat. § 48-1230.
• Option A: Tips and Gratuities
  • Employee [is/is not] eligible to receive tips and gratuities.
    • If eligible, tip pooling practices are [Describe Tip Pooling Practices].
• Option B: Bonuses
  • Employee may be eligible for bonuses, including:
    • Holiday Pay: [Specify Holiday Pay Policy].
    • Performance Incentives: [Specify Performance Incentive Criteria].
    • Service-Based Increments: [Specify Service-Based Increment Schedule].
• Overtime Pay: Overtime will be paid at a rate of one and one-half (1.5) times the regular rate of pay for all hours worked over 40 in a workweek.

6. Benefits

• Health Insurance: [Specify Health Insurance Coverage]
• Vision Insurance: [Specify Vision Insurance Coverage]
• Dental Insurance: [Specify Dental Insurance Coverage]
• Retirement Plans: [Specify Retirement Plan Details, e.g., 401k, Simple IRA]
• Paid Time Off (PTO): Employee shall accrue [Number] days of PTO per year.
• Sick Leave: Employee shall accrue [Number] days of sick leave per year, as required by Nebraska law.
• Holidays: Employee is entitled to [Number] paid holidays per year, including: [List of Holidays].
• Option A: Short-Term Disability: [Specify Short-Term Disability Coverage]
• Option B: Long-Term Disability: [Specify Long-Term Disability Coverage]
• Meals During Shifts: Employee is entitled to one complimentary meal during each shift exceeding [Number] hours.
• Uniform/Chef Coat Allowance: Employer will provide [Number] uniforms/chef coats, or a [Dollar Amount] annual allowance.
• Equipment Maintenance: Employer will reimburse Employee up to [Dollar Amount] annually for knife and equipment maintenance.
• Option A: Tuition Reimbursement: Employer may reimburse Employee for culinary training up to [Dollar Amount] per year.
• Option B: Certification Support: Employer will support Employee's professional certifications by [Specify Support Details].
• Staff Discount: Employee is entitled to a [Percentage]% discount on food and beverages at the restaurant.

7. Uniforms and Kitchen Tools/Equipment

• Uniforms: Employer will provide and maintain uniforms.
  • Employee is responsible for ensuring uniforms are clean and in good condition.
• Kitchen Tools/Equipment: Employee is responsible for providing their own knives.
  • Employer will provide all other essential kitchen equipment.
  • Employee is responsible for the safe use of all kitchen equipment.

8. Licensing and Certification

• Employee is required to maintain a valid Nebraska Food Handler's Permit.
• Employee is required to maintain ServSafe certification or equivalent.
• Employee is responsible for obtaining and maintaining any local food manager or allergy awareness certifications required by [City/County] ordinances.

9. Food Safety and Sanitation

• Employee must comply with all Nebraska state and federal food safety laws.
• Employee must maintain a clean and sanitary work environment.
• Employee must adhere to OSHA kitchen safety regulations.
• Employee must follow Employer's policies on chemical handling in food preparation.

10. Workplace Injuries and Illnesses

• Employee must immediately report any workplace injuries or illnesses to [Designated Person].
• Employee will follow Nebraska workers' compensation claim procedures as outlined in Neb. Rev. Stat. § 48-101 et seq.

11. Intellectual Property

• Option A: Employer Ownership
  • All original recipes, menu concepts, and culinary techniques created during employment shall be the sole property of the Employer.
• Option B: Joint Ownership
  • Original recipes created as a collaborative effort will be owned jointly by the employee and employer. Employer has the right to use the recipes for business purposes.
• Employer retains all rights to use, adapt, and modify such intellectual property after Employee's termination.

12. Confidentiality

• Employee agrees to hold confidential all proprietary recipes, menu strategies, supplier lists, business processes, customer data, and supplier pricing.
• This confidentiality obligation survives the termination of this Agreement.

13. Social Media and Public Relations

• Employee is prohibited from sharing kitchen or workplace images, menu photos, or company secrets online without Employer's prior written consent.
• Employee must obtain Employer's pre-approval before participating in local food events, festivals, TV appearances, or competitions.

14. Behavioral Expectations

• Employee must be punctual and maintain professional dress and hygiene standards as mandated by Nebraska regulations.
• Employee must interact professionally with front-of-house staff.
• Employee may be required to communicate with customers during special events.
• Employee must manage customer allergies and dietary preferences effectively.

15. Termination

• Employment is "at-will," meaning either party may terminate the employment relationship at any time, with or without cause, subject to applicable Nebraska law.
• Option A: Resignation Notice
  • Employee shall provide Employer with [Number] weeks' written notice of resignation.
• Option B: Employer Termination
  • Employer may terminate Employee's employment with or without cause.
• Grounds for Immediate Termination: Gross misconduct, food safety violations, intoxication, theft, harassment.
• Final Wage Payment: Employee will receive their final wage payment within the timeframe required by Neb. Rev. Stat. § 48-1230.
• Return of Property: Employee must return all uniforms, equipment, recipes, and confidential materials to Employer upon termination.

16. Non-Solicitation and Non-Compete

• Option A: Non-Solicitation
  • For a period of [Number] months following termination, Employee shall not solicit employees of Employer to leave their employment.
• Option B: Non-Compete
  • For a period of [Number] months following termination, and within a [Number]-mile radius of [Restaurant Address], Employee shall not be employed by, own, operate, or participate in the management of any business that is in direct competition with Employer's restaurant. The Employer’s legitimate business interest in this clause is [description of legitimate business interest].
  • This non-compete clause is intended to be enforceable to the fullest extent permitted under Nebraska law.

17. Anti-Discrimination and Harassment

• Employer is committed to providing a workplace free of discrimination and harassment, in compliance with Nebraska’s protections and federal statutes, covering categories such as race, color, religion, sex (including pregnancy), national origin, disability, age, marital status, and additional protected groups under Nebraska Fair Employment Practice Act (Neb. Rev. Stat. § 48-1101 et seq.).

18. Dispute Resolution

• Employee may raise complaints, disputes, or grievances through the following channels: [Internal Review Process].
• Employer will follow a progressive discipline process.
• Either party may request mediation or arbitration.
• This Agreement shall be governed by and construed in accordance with the laws of the State of Nebraska. Venue for any dispute shall be in [County] County, Nebraska.

19. Safety and Emergency Procedures

• Employee must participate in mandatory food safety, emergency procedures, fire drill protocols, and first-aid training.
• Employer complies with Nebraska smoking, alcohol, and drug-free workplace laws in food service environments.

20. Training Materials

• All culinary literature, training materials, and digital records issued during employment remain the property of the Employer and must be returned upon termination.

21. Amendment

• Job responsibilities may be periodically reviewed and amended to accommodate evolving food trends, regulatory updates, or Employer business shifts, with written agreement from both parties.

22. Mandatory Disclosures

• Employee must notify Employer of any criminal charges, loss of required licenses/certifications, or health issues affecting food safety.

23. Document Control

• The original signed Agreement will be retained by the Employer. Employee will receive a copy. Employer will update the employee file per Nebraska recordkeeping statutes.

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

____________________________
[Employer Representative Name]
[Employer Representative Title]
[Restaurant Name]

____________________________
[Employee Name]
[Employee Title]