North Dakota chef employment contract template

North Dakota Chef Employment Contract

This North Dakota Chef Employment Contract (the “Agreement”) is made and entered into as of [Date] by and between [Employer Legal Name], a [State of Incorporation] corporation with its principal place of business at [Employer Address] (“Employer”), and [Chef Full Legal Name], residing at [Chef Address] (“Chef”).

1. Position

• The Employer hereby employs the Chef as a [Chef Position, e.g., Executive Chef, Sous Chef, Line Chef].
• Option A: The Chef reports directly to the [Reporting Manager Title, e.g., General Manager, Owner].
• Option B: The Chef reports directly to [Reporting Manager Name and Title].
• The Chef's primary work location is [Restaurant Name and Address].

2. Job Responsibilities

• The Chef’s responsibilities include, but are not limited to:
• Menu planning and recipe development.
• Food preparation and presentation, including specialized cuisines: [Specialized Cuisine, e.g., Farm-to-table, Italian], and dietary requirements: [Dietary Restrictions Handled, e.g., Gluten-free, Vegan].
• Ordering and inventory management of ingredients and supplies.
• Staff supervision and training.
• Kitchen sanitation oversight.
• Compliance with food safety, local and state health department regulations (including holding [Required Certifications, e.g., ServSafe, North Dakota Food Manager Certification]).
• Vendor relationship management.
• Cost control.
• Customer interaction (if required).
• Option A: Off-site event and catering preparation and execution.
• Option B: Temporary assignments during peak seasons, such as [Seasonal Demand Examples, e.g., Summer tourism, Medora Musical season].

3. Employment Terms

• Employment is full-time.
• The Chef is expected to work approximately [Number] hours per week.
• Typical workdays are [Days of the Week].
• Overtime will be paid in accordance with North Dakota and federal FLSA standards.
• Option A: Overtime will be paid at a rate of 1.5 times the Chef's regular hourly rate for hours worked over 40 in a workweek.
• Option B: Overtime is not authorized without prior written approval from [Approving Manager Name].
• Mandatory rest and meal breaks will be provided in compliance with North Dakota law.
• Option A: The Chef will receive a [Number] minute unpaid meal break for every [Number] hours worked.
• Option B: The Chef will receive a [Number] minute paid meal break for every [Number] hours worked.
• Option A: The Chef will be required to clock in and out using [Clock-in System].
• Option B: The Chef is not required to clock in or out.

4. Compensation

• The Chef’s base [Salary or Hourly Wage] will be [Dollar Amount] per [Year or Hour].
• Payment will be made [Payment Frequency, e.g., bi-weekly, monthly] via [Payment Method, e.g., direct deposit, check].
• Option A: The Chef is eligible for tips or gratuities, which will be distributed according to the Employer's policy.
• Option B: The Chef is not eligible for tips or gratuities.
• Option A: The Chef is eligible for a performance-based bonus of [Percentage or Dollar Amount] based on [Performance Metrics].
• Option B: The Chef is eligible for menu profit sharing, calculated as [Percentage] of net profits from specified menu items.
• Option A: The Employer will provide a relocation allowance of [Dollar Amount].
• Option B: The Employer will provide a uniform allowance of [Dollar Amount] per [Time Period].
• Option C: The Employer will provide a meal allowance of [Dollar Amount] per [Day or Week].

5. Benefits

• Option A: The Chef is eligible for medical, dental, and vision insurance, subject to the terms and conditions of the Employer's plans.
• Option B: The Chef is not eligible for medical, dental, or vision insurance.
• Option A: The Chef is eligible to participate in the Employer’s retirement and 401(k) plans, subject to the terms and conditions of those plans.
• Option B: The Chef is not eligible to participate in the Employer’s retirement or 401(k) plans.
• The Chef is eligible for [Number] days of paid time off (vacation and sick leave) per year.
• The following holidays will be recognized as paid holidays: [List of Holidays].
• Option A: The Employer offers parental leave in accordance with company policy.
• Option B: The Employer does not offer parental leave.
• Option A: The Employer will reimburse the Chef for continuing professional/culinary training or certification up to [Dollar Amount] per year, subject to approval by [Approving Manager Name].
• Option B: The Employer will not reimburse the Chef for continuing professional/culinary training or certification.

6. Intellectual Property and Confidentiality

• All menus, recipes, operation manuals, and kitchen innovations developed by the Chef during employment are the exclusive property of the Employer.
• The Chef agrees not to use or disclose any proprietary recipes or confidential information after termination of employment.
• The Chef must obtain written approval from [Approving Manager Name] prior to publishing any recipes or entering any culinary competitions.
• The Chef shall maintain strict confidentiality regarding the Employer's business operations, supplier pricing, unique dishes, and customer/client data. This obligation survives termination of this Agreement.

7. Behavioral and Performance Expectations

• The Chef shall adhere to all OSHA and North Dakota Department of Health kitchen safety and sanitation rules.
• The Chef shall maintain a professional dress code, hygiene, and utilize required PPE.
• The Chef shall not use or be under the influence of any substance at work.
• The Chef shall participate in regular equipment maintenance.
• The Chef shall comply with the Employer's customer service policies.
• The Chef shall adhere to the Employer's social media and reputation management guidelines.
• The Chef shall not engage in outside employment, moonlighting, or use recipes for third parties while under this Agreement that directly compete with Employer.

8. Post-Employment Restrictions

• The Chef acknowledges that non-compete agreements are generally prohibited in North Dakota.
• The Chef agrees not to disclose the Employer's trade secrets, confidential recipes, or client lists after termination of employment.
• The Chef agrees not to solicit the Employer's employees or customers for a period of [Number] months after termination of employment.

9. Termination

• Employment is at-will, meaning that either the Employer or the Chef may terminate the employment relationship at any time, with or without cause, subject to applicable laws.
• Option A: The Employer requires [Number] weeks' notice of resignation from the Chef.
• Option B: The Employer may terminate the Chef’s employment for cause, which includes, but is not limited to: [Examples of Cause, e.g., gross misconduct, insubordination, theft].
• Option A: The Employer will provide severance pay of [Amount or Formula] upon termination without cause.
• Option B: The Employer will not provide severance pay upon termination.
• The Chef's final paycheck will be provided in accordance with North Dakota law, on the next regular payday following termination.
• Upon termination, the Chef shall return all uniforms, tools, and other Employer property.

10. Dispute Resolution

• The Employer maintains a progressive discipline policy.
• Option A: Any disputes arising out of this Agreement shall be resolved through internal grievance procedures.
• Option B: Any disputes arising out of this Agreement shall be submitted to mediation in [City, North Dakota].
• Option C: Any disputes arising out of this Agreement shall be submitted to binding arbitration in [City, North Dakota] in accordance with the rules of the American Arbitration Association.
• This Agreement shall be governed by and construed in accordance with the laws of the State of North Dakota.
• The venue for any legal action arising out of this Agreement shall be [County] County, North Dakota.

11. Compliance

• The Chef acknowledges the Employer's commitment to occupational safety and health and will comply with all OSHA and North Dakota state laws.
• The Employer maintains workers’ compensation insurance as required by North Dakota law.
• The Chef shall report any workplace injuries to [Reporting Manager Name] immediately.
• The Employer is an equal opportunity employer and does not discriminate on the basis of race, religion, gender, age, disability, or any other protected category under North Dakota law.
• The Employer maintains a zero-tolerance policy for harassment of any kind.
• The Employer is committed to ethics, diversity, and inclusiveness in the workplace.

12. Immigration Compliance

• The Chef must provide proof of valid work authorization.
• Option A: The Employer participates in E-Verify and will verify the Chef's work authorization.
• Option B: The Employer does not participate in E-Verify.

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

[Employer Legal Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

[Chef Full Legal Name]

Signature: ____________________________

Date: ____________________________