North Carolina cook employment contract template

North Carolina Full-Time Cook Employment Contract

This North Carolina Full-Time Cook Employment Contract (the “Agreement”) is made and entered into as of this [Date] by and between [Employer Full Legal Name], located at [Employer Address] (“Employer”), and [Cook Full Legal Name], residing at [Cook Address] (“Cook”).

1. Job Title and Functions

• Job Title: Full-Time Cook
• Job Functions:
• Food preparation
• Cooking menu items per standard recipes
• Portioning and plating
• Kitchen sanitation and cleaning
• Food safety and storage compliance
• Operation and cleaning of kitchen equipment
• Labeling and date marking
• Ingredient pre-prep
• Adherence to health code requirements
• Assisting with inventory and deliveries
• Safe food handling
• Allergy awareness
• Ensuring quality and consistency of food presentation

2. Certifications and Compliance

• Option A: Cook must possess and maintain a valid food handler certification as required by North Carolina law and/or local health authorities, such as a ServSafe certification.
• Option B: Employer will provide training and certification upon commencement of employment; however, maintaining certification is a condition of continued employment.
• Option C: Cook will be reimbursed for the cost of certification upon successful completion.

3. Work Location

• The primary work location will be at [Restaurant/Hospital/Institution Name] kitchen located at [Work Location Address].
• Cook agrees to comply with all North Carolina and local health department regulations relevant to kitchens, food storage, and food service settings.

4. Shift Scheduling and Hours

• Standard weekly hours: [Number] hours.
• Option A: Standard shifts will be [Start Time] to [End Time], Monday through Friday.
• Option B: Shifts will vary according to a rotating schedule provided by the Employer.
• Option C: Schedule to be determined on a weekly basis.
• Breaks and Meal Periods:
• Cook is entitled to a [Number] minute unpaid meal period after [Number] hours of work.
• Cook is entitled to a [Number] minute paid rest break after [Number] hours of work.

5. Overtime Compensation

• Cook is eligible for overtime compensation in accordance with North Carolina law.
• Overtime will be paid at a rate of 1.5 times the regular hourly rate for all hours worked over 40 in a workweek.
• All overtime must be pre-approved by [Name/Title].
• Employer will maintain accurate weekly records of hours worked by Cook.

6. Wage Structure and Payment

• Option A: Hourly wage: [Dollar Amount] per hour.
• Option B: Salaried: [Dollar Amount] per [Pay Period: week/bi-week].
• Pay period: [Weekly/Bi-weekly].
• Payment method: [Direct Deposit/Check].
• Option A: (If applicable) Tip pooling will be implemented as follows: [Description of tip pooling policy].
• Option B: (If applicable) Employer will utilize a tip credit, in compliance with North Carolina and federal law.

7. Additional Compensation

• Option A: Cook is eligible for a bonus of [Dollar Amount] for covering shifts during holidays.
• Option B: Cook will receive a paid meal allowance of [Dollar Amount] per shift.
• Option C: Cook will receive a uniform/knife/tool stipend of [Dollar Amount] per [Time Period].
• Employer will reimburse Cook for work-required expenses upon submission of receipts.

8. Uniforms, Equipment, and Tools

• Option A: Employer will provide required uniforms, personal protective equipment, and tools.
• Option B: Cook is required to provide their own knives and kitchen tools, subject to Employer's safety protocols.

9. Benefits

• Option A: Health Insurance: [Description of health insurance benefits].
• Option B: Paid Time Off: [Number] days of paid time off per year, accruing at [Accrual Rate].
• Option C: Sick Leave: [Number] days of sick leave per year, accruing at [Accrual Rate].
• Option D: Employer does not currently offer benefits beyond those legally required.

10. Compliance with Safety Laws

Cook will comply with all applicable food safety and workplace safety laws, including but not limited to certifications/training, kitchen hygiene standards, chemical handling, and injury reporting requirements per the North Carolina Department of Labor and local health authorities.

11. Reporting Relationships and Collaboration

• Cook will report directly to [Head Chef/Kitchen Manager Name].
• Cook will collaborate with front-of-house staff as needed.
• Cook will participate in menu meetings, briefings, and kitchen team training.

12. Shift Handoff and Food Storage

• Cook will complete the shift handoff process as defined by Employer policy.
• Cook will complete the kitchen cleaning checklist at the end of each shift.
• Cook will adhere to proper food storage procedures, including date marking, labeling, and FIFO (First In, First Out) systems.

13. Behavioral and Conduct Standards

• Cook will maintain proper uniform and hygiene.
• Cook will maintain timely attendance.
• Intoxication or drug use is strictly prohibited.
• Cook will immediately report any accidents or injuries to [Name/Title].
• Cook will comply with all anti-harassment and anti-discrimination policies.

14. Prohibited Conduct

• Theft or unauthorized consumption of inventory is strictly prohibited.
• "Side work" for tips in violation of policy is prohibited.
• Use of phones/personal devices in food prep areas is prohibited.

15. Confidentiality

• Cook will maintain the confidentiality of proprietary recipes, food sourcing, vendor pricing, customer preferences, and internal kitchen processes.
• This confidentiality obligation extends [Number] years beyond termination of employment.

16. Intellectual Property

Any new recipes, preparation techniques, specialty dishes, or menus developed by Cook during employment shall be the property of Employer.

17. Restrictive Covenants

• Option A: (If applicable and enforceable under NC law): Non-Competition: Cook agrees not to work for a competing restaurant within a [Number] mile radius of [Work Location Address] for a period of [Number] months after termination of employment.
• Cook agrees not to solicit employees or clients of Employer for a period of [Number] months after termination of employment.

18. Employment-at-Will

Employment is at-will, meaning either party may terminate the employment relationship at any time, with or without cause or notice, subject to the notice period below.

19. Termination

• Employer may terminate this Agreement for just cause, reduction in force, or employer reorganization.
• Option A: Cook must provide [Number] weeks' notice of voluntary resignation.
• Option B: Cook must provide [Number] days' notice of voluntary resignation.
• Final pay will be issued in accordance with North Carolina law.
• Cook will return all uniforms and equipment upon termination.

20. Dispute Resolution

The parties agree to attempt to resolve any disputes through direct negotiation. If negotiation fails, the parties agree to consider mediation or arbitration before initiating litigation.

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

21. Workers' Compensation

• Employer provides workers' compensation coverage for on-the-job injuries in compliance with the North Carolina Workers' Compensation Act.
• Cook must report any workplace injuries to [Name/Title] immediately.

22. Equal Employment Opportunity

Employer is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, or any other protected characteristic in hiring, during employment, or upon termination, in accordance with North Carolina and federal law.

23. Modifications and Waivers

Any modifications or waivers of this Agreement must be in writing and signed by both parties.

24. Employee Handbook Acknowledgment

Cook acknowledges receipt and understanding of the Employer's employee handbook, code of conduct, kitchen safety manual, and all applicable North Carolina workplace notices.

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

____________________________
[Employer Printed Name]

____________________________
[Employer Signature]

Date: [Date]

____________________________
[Cook Printed Name]

____________________________
[Cook Signature]

Date: [Date]