Nevada chef employment contract template

Nevada Chef Employment Contract

This Nevada Chef Employment Contract ("Agreement") is made and entered into as of [Date] by and between [Restaurant/Hospitality Employer Legal Name], a [State] [Entity Type, e.g., Corporation, LLC], with its principal place of business at [Employer Address] ("Employer"), and [Chef Legal Name], residing at [Chef Address] ("Chef").

1. Position and Job Responsibilities

• Option A: Full-time Chef
• Option B: Executive Chef
• Option C: Sous Chef

• The Chef's primary responsibilities include, but are not limited to: menu design and planning with seasonal and local ingredient integration; food preparation and cooking duties; inventory and ordering of food supplies; management of kitchen hygiene and safety; monitoring and enforcing health/food safety standards as specified by Nevada Revised Statutes (NRS) and Southern Nevada Health District codes; direct supervision and training of kitchen staff; kitchen equipment operation and maintenance; cost control; plating; collaborating with management on menu pricing, special events, or banquets; and participation in food quality inspections.

• The Chef will report to [Reporting Manager Title, e.g., Executive Chef, General Manager].
• The Chef will be expected to collaborate effectively with the kitchen team, management, and service staff.

2. Work Location

• Option A: On-site at [Restaurant/Hotel/Venue Name], located at [Address].
• Option B: Multiple restaurant locations as assigned by the Employer.
• Option C: Off-site event catering as assigned by the Employer.

• The Chef may be required to travel between venues as needed.

3. Employment Type and Hours

• Full-time employment.
• Standard weekly hours: [Number] hours per week.
• Variable shifts and overtime may be required.
• On-call duties may be required during peak service.
• The Employer shall comply with all Nevada labor law requirements regarding rest breaks, meal breaks, and maximum hours.

4. Overtime

• Overtime pay will be at 1.5 times the regular wage for hours worked over 40 in a workweek or for working more than 8 hours in a 24-hour period, unless otherwise required by Nevada law.
• Compliance with Nevada's tip credit and minimum wage standards.

5. Compensation

• Option A: Salary: [Dollar Amount] per [Pay Period, e.g., year, month].
• Option B: Hourly Wage: [Dollar Amount] per hour.
• Tips/Gratuities: [Description of Tip Pooling Policy, if applicable, in accordance with Nevada law].
• Payment Method: [e.g., Direct Deposit, Check].
• Payment Cycle: [e.g., Bi-weekly, Monthly].

• The Chef may be eligible for performance bonuses based on food quality, cost management, health inspection scores, or customer feedback.
• All tip pooling policies will comply with Nevada law and require employee consent.

6. Benefits

• Health insurance: [Description of Health Insurance Benefits].
• Vision insurance: [Description of Vision Insurance Benefits].
• Dental insurance: [Description of Dental Insurance Benefits].
• 401(k) or comparable retirement plan: [Description of Retirement Plan Benefits].
• Paid vacation: [Number] days per year.
• Paid sick leave: [Number] days per year, compliant with Nevada's Paid Leave Law (NRS 608.0197).
• Paid statutory Nevada holidays: [List of Holidays].
• Professional chef development reimbursement: [Description of Reimbursement Policy].

7. Certifications and Licenses

• The Chef must maintain all required food handler certifications, chef licenses, and renewals mandated by [Jurisdiction, e.g., Clark County, Washoe County].
• The Employer may support the Chef in obtaining required trainings.
• Failure to maintain required certifications and licenses may result in disciplinary action, up to and including termination.

8. Uniforms and Equipment

• Option A: The Employer will provide uniforms.
• Option B: The Chef will be responsible for purchasing uniforms according to Employer standards.

• The Employer will provide all necessary kitchen equipment.
• The Chef is responsible for using Personal Protective Equipment (PPE) as required.
• The Employer shall provide a meal or employee discount according to the following policy: [Description of Employee Meal/Discount Policy].

9. Food Safety and Workplace Safety

• The Chef must adhere to all food safety and workplace safety standards, including OSHA, Nevada's food code, and health authority regulations.
• The Chef must report any kitchen incidents or unsafe practices immediately.

10. Alcohol Service

• If the Chef's duties involve menu item creation with alcohol or supervision of staff handling alcohol, the Chef must comply with Nevada's liquor control board regulations.

11. Intellectual Property

• All menus, recipes, and creations produced by the Chef during employment are the property of the Employer.
• The Chef shall not use or disclose any of the Employer's trade secrets, signature dishes, or guest information during or after employment.

12. Confidentiality

• The Chef must maintain strict confidentiality regarding kitchen operations, proprietary recipes, sourcing contacts, pricing, and guest/Celebrity client data.

13. Conduct and Behavioral Standards

• Compliance with Employer appearance, sanitation, and uniform codes.
• Professional kitchen language and behavior.
• Adherence to anti-discrimination and anti-harassment policies, strictly adhering to all categories protected under Nevada law.
• Adherence to the Employer's anti-bullying policy.
• Obligation to report health code violations.

14. Social Media and Publicity

• The Chef shall not share recipes, kitchen photos, or employer branding without the Employer's consent.

15. Non-Compete (Subject to Nevada Law)

• Any non-compete or non-solicitation clauses will comply with Nevada law (NRS 613.195) and be narrowly tailored.

16. At-Will Employment

• Unless otherwise agreed, employment is at-will, meaning either party may terminate the employment relationship at any time, with or without cause and with or without notice, subject to Nevada-specific discharge notice requirements.

• Conditions for immediate termination: [List grounds for immediate termination, e.g., gross misconduct, health code violation].
• Resignation protocol: [Notice Period] written notice.
• Final wage payment: Wages due within 7 days or the next payday, whichever is earlier, as required by NRS 608.020-040.
• Return of Employer uniforms, keys, or property.

17. Disciplinary Action

• Grounds for disciplinary action include repeated health or safety violations.

18. Severance

• Severance pay: [Description of Severance Pay Policy, if applicable].

19. Background Checks and Substance Abuse Screening

• Employment is subject to satisfactory completion and maintenance of all background checks, food safety qualifications, and periodic substance abuse screenings according to Employer policy and Nevada law.

20. Workplace Injury Reporting and Workers' Compensation

• Procedures for workplace injury reporting and access to workers’ compensation insurance and employer-provided occupational health resources, with references to Nevada’s workers’ compensation statutes.

21. Dispute Resolution

• Escalation through internal grievance and mediation, then mandatory arbitration under Nevada law and in a Nevada county venue.

22. Governing Law

• This Agreement shall be governed by and construed in accordance with the laws of the State of Nevada.

23. Severability

• If any provision of this Agreement is held to be invalid or unenforceable, the remaining provisions shall remain in full force and effect.

24. Entire Agreement

• This Agreement constitutes the entire agreement between the parties with respect to the subject matter hereof and supersedes all prior or contemporaneous communications and proposals, whether oral or written.

25. Modification

• This Agreement may be modified only by a written instrument signed by both parties.

26. Assignment

• This Agreement may not be assigned by either party without the written consent of the other party.

27. Notice

• All notices under this Agreement shall be in writing and shall be deemed to have been duly given when delivered personally or sent by certified mail, return receipt requested, to the addresses set forth above.

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

[Restaurant/Hospitality Employer Legal Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

[Chef Legal Name]

Signature: ____________________________