North Carolina chef employment contract template

North Carolina Chef Employment Contract

This North Carolina Chef Employment Contract (the "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 and Responsibilities

Option A: Position: Executive Chef. Responsibilities include: Kitchen management, menu development, food preparation, cooking and plating, inventory and cost control, health and safety compliance, supervision and training of kitchen staff, vendor liaison, food ordering and receiving, quality assurance, and event/banquet preparation. Specific responsibilities are detailed in Exhibit A.

Option B: Position: Sous Chef. Responsibilities include: Assisting the Executive Chef in all duties, overseeing kitchen operations in the absence of the Executive Chef, menu execution, food preparation, and staff supervision. Specific responsibilities are detailed in Exhibit A.

Option C: Position: [Other Chef Position]. Responsibilities include: [Detailed Job Description]. Specific responsibilities are detailed in Exhibit A.

2. Qualifications and Certifications

Option A: Employee represents and warrants that they possess the following qualifications: Culinary degree or equivalent experience, [Number] years of experience as a chef, valid North Carolina Food Handler certification, and ServSafe certification.

Option B: Employee agrees to obtain a North Carolina Food Handler certification and ServSafe certification within [Number] days of employment.

Option C: Employee must maintain all state and local food safety registrations required by local health departments within [City/County Name, NC].

3. Reporting Structure

Option A: Employee shall report directly to the [Owner/General Manager Name].

Option B: Employee shall report to the Executive Chef, who in turn reports to the [Owner/General Manager Name].

Option C: The kitchen hierarchy and chain of command are detailed in Exhibit B.

4. Work Location

Option A: The primary work location shall be [Restaurant Name], located at [Restaurant Address, City, State, Zip Code, NC].

Option B: Employee may be required to work at off-site catering events within [Number] miles of [City, NC]. Travel reimbursement will be provided at the rate of [Dollar Amount] per mile.

Option C: The Employer will provide a [Vehicle / Mileage reimbursement / Allowance] for travel to various locations within [Number] miles of [City, NC].

5. Work Schedule

Option A: Employee's regular work schedule shall be [Days of the Week], from [Start Time] to [End Time].

Option B: Employee may be required to work split shifts, rotating weekends, and holidays as needed. Specific schedules will be provided [Frequency, e.g., weekly].

Option C: Attendance at pre-shift meetings is mandatory. Meetings will be held [Days of the Week] at [Time].

6. Compensation

Option A: Employee shall receive a base salary of [Dollar Amount] per year, paid [Pay Frequency, e.g., bi-weekly] via [Payment Method, e.g., direct deposit].

Option B: Employee shall receive an hourly wage of [Dollar Amount] per hour, paid [Pay Frequency, e.g., bi-weekly] via [Payment Method, e.g., direct deposit]. Overtime will be paid at a rate of 1.5 times the regular hourly rate for all hours worked over 40 in a workweek, as required by North Carolina law.

Option C: Employee will be eligible for a performance bonus based on [Specific Criteria, e.g., food cost reduction, customer reviews]. The bonus structure is detailed in Exhibit C.

7. Benefits

Option A: Employer will provide health, dental, and vision insurance coverage, subject to the terms and conditions of the Employer's benefits plan. Employee eligibility begins [Number] days after the start of employment.

Option B: Employee will accrue [Number] days of paid vacation and [Number] days of paid sick leave per year. Vacation and sick leave are subject to Employer's policy, detailed in Exhibit D.

Option C: Employer will provide a meal allowance of [Dollar Amount] per shift and a uniform stipend of [Dollar Amount] per year.

8. Compliance with Laws and Regulations

Option A: Employee shall comply with all applicable North Carolina food safety, sanitation, fire, environmental, and health inspection regulations, including [Local City/County Ordinances].

Option B: Employee shall ensure that all kitchen staff members receive proper training in food safety and sanitation procedures.

Option C: Employee is responsible for maintaining a passing score on all health department inspections. Failure to maintain passing scores may result in disciplinary action, up to and including termination.

9. Kitchen Safety

Option A: Employee shall adhere to all kitchen safety protocols, including proper handling of sharp tools, hot surfaces, and chemicals, in compliance with the North Carolina Department of Health and Human Services and OSHA standards.

Option B: Employee shall implement and maintain a comprehensive allergen management program.

Option C: All accidents and injuries must be reported immediately in compliance with the North Carolina Workers’ Compensation Act.

10. Confidentiality

Option A: Employee agrees to hold confidential all proprietary information, including recipes, preparation techniques, supplier relationships, menu strategies, and customer preferences.

Option B: This confidentiality obligation extends both during and after the term of employment.

Option C: Disclosure of confidential information will result in immediate termination of employment.

11. Intellectual Property

Option A: All new recipes, menus, food concepts, and presentation styles created during employment shall be the property of the Employer.

Option B: If Employee brings pre-existing signature recipes, a license agreement will be negotiated to allow the Employer to use those recipes during the term of employment. This agreement will be detailed in Exhibit E.

Option C: The Employer recognizes that [Recipe Name] is the property of [Chef Name] and that the Employer does not own the rights to this Recipe.

12. Conduct Guidelines

Option A: Employee shall maintain a professional demeanor at all times and shall not engage in any conduct that could damage the Employer's reputation.

Option B: Intoxication or drug use during work hours is strictly prohibited and will result in immediate termination.

Option C: Employee shall adhere to the Employer's anti-harassment policy, detailed in Exhibit F.

13. Kitchen Staff Management

Option A: Employee is responsible for the compliant hiring, firing, and discipline of kitchen staff.

Option B: Employee shall ensure that all kitchen staff members receive ongoing health and safety training.

Option C: Employee shall minimize wage/hour law violations and maintain accurate records of hours worked.

14. Non-Compete and Non-Solicitation

Option A: During the term of employment and for a period of [Number] months following termination, Employee shall not directly or indirectly engage in any business that competes with the Employer within a radius of [Number] miles of [Restaurant Address, City, State, Zip Code, NC].

Option B: During the term of employment and for a period of [Number] months following termination, Employee shall not solicit any employees or customers of the Employer.

Option C: This clause is governed by North Carolina law and shall be enforced only to the extent that it is reasonable and necessary to protect the Employer's legitimate business interests.

15. Termination

Option A: This is an at-will employment agreement, and either party may terminate the employment relationship at any time, with or without cause.

Option B: In the event of resignation, Employee shall provide [Number] weeks' written notice.

Option C: Upon termination, Employee shall return all Employer property, including uniforms, equipment, and documents. Final wage payment will be made on or before the next regular payday, as required by North Carolina law.

16. Gross Misconduct

Option A: Employee's employment may be terminated immediately for gross misconduct, including but not limited to theft, deliberate health code violations, or insubordination.

Option B: [Add specific examples of gross misconduct].

Option C: The Employer reserves the right to temporarily suspend an employee while misconduct accusations are investigated.

17. Discrimination and Harassment

Option A: Employer is an equal opportunity employer and prohibits discrimination based on race, gender, age, disability, religion, national origin, pregnancy, or any other protected characteristic under North Carolina and federal law.

Option B: Employee shall report any incidents of discrimination or harassment to [Designated Contact Person].

Option C: Employer will promptly investigate all complaints of discrimination and harassment.

18. Leave of Absence

Option A: Employer will comply with all applicable North Carolina and federal laws regarding medical leave, family leave, jury duty, and military leave. Note that North Carolina does not provide paid family leave.

Option B: Employee is eligible for unpaid leave under the Family and Medical Leave Act (FMLA), subject to eligibility requirements.

Option C: [Detail Employer's specific leave policies].

19. Dispute Resolution

Option A: Any disputes arising out of or relating to this Agreement shall be resolved through negotiation, followed by mediation, and then, if necessary, arbitration.

Option B: The laws of the State of North Carolina shall govern this Agreement.

Option C: The jurisdiction for any legal action arising out of this Agreement shall be [County Name], North Carolina.

20. Workers' Compensation

Option A: Employer maintains workers' compensation insurance coverage as required by North Carolina law.

Option B: Employee shall report any work-related injuries or illnesses to [Designated Contact Person] immediately.

Option C: Employer shall display required safety postings in the kitchen.

21. Liability

Option A: Employee may be held liable for fines or damages caused by willful health code violations.

Option B: Employer will provide legal representation to Employee in the event of any lawsuit related to work performance that falls within the scope of Employee's duties.

Option C: [Add specific liability provisions, if any].

22. Training

Option A: Employee shall participate in all employer-mandated culinary training, food safety courses, and skills competitions.

Option B: Employee's continued employment is contingent upon successful completion of required training programs.

Option C: Employer will reimburse Employee for the cost of [Specific Trainings] upon successful completion of the course.

23. Employer Policies

Option A: Employee shall comply with all Employer policies, including those related to anti-violence, substance abuse testing, and employee wellness.

Option B: Employer reserves the right to modify its policies at any time.

Option C: [List any specific North Carolina restaurant policies].

24. Entire Agreement

Option A: This Agreement constitutes the entire agreement between the parties and supersedes all prior agreements and understandings, whether written or oral.

Option B: This Agreement may be amended only by a writing signed by both parties.

Option C: Any modification must be initialed by both parties.

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

[Employer Name]

By: [Employer Signature]

[Employer Printed Name]

[Employee Name]

[Employee Signature]

[Employee Printed Name]

Exhibit A: Detailed Job Description

Exhibit B: Kitchen Hierarchy and Chain of Command

Exhibit C: Performance Bonus Structure

Exhibit D: Leave Policy

Exhibit E: License Agreement for Pre-Existing Recipes

Exhibit F: Anti-Harassment Policy