Rhode Island chef employment contract template

Rhode Island Chef Employment Contract

This Rhode Island Chef Employment Contract (the "Agreement") is made and entered into as of [Date], by and between [Employer Legal Name], a [State] [Business Type] with its principal place of business at [Employer Address] ("Employer"), and [Chef Legal Name], residing at [Chef Address] ("Chef").

1. Role and Responsibilities

Option A: The Chef is hired as a full-time Chef, responsible for all culinary operations at [Restaurant Name/Location].

Option B: The Chef is hired as a [Job Title: e.g., Executive Chef, Sous Chef, Pastry Chef], with the following responsibilities:

• Menu planning and execution
• Food preparation and cooking
• Kitchen management and staff supervision
• Food safety and sanitation compliance (including ServSafe certification maintenance)
• Inventory control and ordering
• Sourcing of ingredients, subject to Employer approval
• Recipe development and maintenance of recipe books
• Maintaining food quality and presentation standards
• Compliance with all Rhode Island Department of Health regulations
• Training and supervision of kitchen staff
• Participation in vendor and food cost control decisions
• Other duties as assigned

2. Reporting and Authority

Option A: The Chef will report directly to [Reporting Manager Name], [Reporting Manager Title].

Option B: The Chef will report to [Reporting Manager Name], [Reporting Manager Title], and will oversee the following kitchen staff: [List of Positions].

Collaboration with front-of-house management is expected.

3. Work Location

Option A: The primary work location is [Restaurant Name] located at [Restaurant Address], Rhode Island.

Option B: The primary work location is [Restaurant Name] located at [Restaurant Address], Rhode Island. Occasional travel to off-site events and catering locations within Rhode Island may be required.

Remote prep or administration policies are not applicable to this role due to hands-on requirements.

4. Employment Status and Work Hours

The Chef is employed on a full-time basis.

The standard workweek is [Number] hours per week, typically scheduled as follows: [Days of Week], [Start Time] to [End Time].

The Chef is entitled to meal and rest breaks as required by Rhode Island law. Specifically, [Number] minute meal break(s) for every [Number] consecutive hours worked, and [Number] minute rest break(s) every [Number] hours.

Overtime will be paid at a rate of 1.5 times the Chef's regular hourly rate for all hours worked over 40 in a workweek, unless exempt under applicable law.

Daily or weekly maximum hours will not exceed those permitted by applicable Rhode Island labor laws.

5. Compensation and Benefits

Option A: The Chef's annual salary is [Dollar Amount], payable [Frequency: e.g., weekly, bi-weekly].

Option B: The Chef's hourly rate is [Dollar Amount], payable [Frequency: e.g., weekly, bi-weekly].

Payment will be made via [Direct Deposit/Check].

Option A: The Chef is eligible for a performance-based bonus of up to [Percentage or Dollar Amount], based on [Bonus Criteria].

Option B: The Chef is not eligible for a performance-based bonus.

The Chef [is/is not] eligible for tip-sharing or service charge allocations. Details regarding tip-sharing will be provided separately.

The Chef is eligible for the following benefits:

• Health insurance (details to be provided separately)
• Dental insurance (details to be provided separately)
• Vision insurance (details to be provided separately)
• Retirement plan (details to be provided separately)
• [Number] days of paid vacation per year, accrued according to Employer policy.
• [Number] days of paid sick leave per year, accrued according to Rhode Island law and Employer policy.
• [Number] personal days per year.
• Bereavement leave as mandated by Rhode Island law.
• [Specify meal privileges or food cost discounts, if any]
• Reimbursement for professional chef training, certifications, culinary competitions, or industry association dues up to [Dollar Amount] per year, subject to Employer approval.

6. Chef Credentialing

The Chef must possess and maintain a valid ServSafe certification or equivalent Rhode Island Food Manager license.

Maintaining all required certifications is a condition of employment.

7. Occupational Safety and Workplace Compliance

The Chef must adhere to all Rhode Island Department of Health food safety, allergen handling, and sanitation standards.

The Chef must participate in required fire safety training.

The Chef must use all knives and equipment safely and as instructed.

The Chef must follow specialized policies for handling food allergies and dietary restrictions.

8. Confidentiality and Proprietary Information

All recipes, menus, process manuals, client lists, supplier contacts, and proprietary cooking techniques developed during employment are the sole property of the Employer.

The Chef is prohibited from sharing such information with competitors or using it for personal gain, both during and after employment, unless expressly authorized by the Employer.

9. Marketing and Public Relations

Option A: The Chef [will/will not] be expected to participate in marketing or public relations activities, including media appearances, social media, or event hosting.

Option B: All such activities require prior approval from the Employer. Compensation for these activities will be determined on a case-by-case basis.

10. Non-Competition and Non-Solicitation

The Chef agrees that during their employment with the Employer, and for a period of [Number] months following termination of employment, the Chef will not, directly or indirectly, engage in any business that is in direct competition with the Employer within a [Number] mile radius of the Employer's principal place of business in Rhode Island.

This non-compete clause is subject to Rhode Island law, including Rhode Island General Laws Title 28, Chapter 58, and will not apply if the Chef's wages are below the legally defined threshold for enforceability.

The Chef further agrees not to solicit or attempt to solicit any employees or customers of the Employer for a period of [Number] months following termination of employment.

11. Professional Conduct

The Chef must maintain a high standard of personal hygiene and wear the required uniform at all times.

The Chef must be punctual and maintain open communication with kitchen staff and management.

The Chef must maintain a respectful and professional workplace environment, free from harassment or discrimination.

The use of alcohol or illegal substances during work hours is strictly prohibited.

The Chef is expected to manage crises effectively, including equipment failure or food safety incidents.

12. Termination

The Chef may resign from employment by providing [Number] weeks' written notice to the Employer.

The Employer may terminate the Chef's employment for cause, including but not limited to gross misconduct, violation of health codes, or unsatisfactory performance.

The Employer may also terminate the Chef's employment due to a reduction in force or business closure.

Upon termination, the Chef will receive final pay in accordance with Rhode Island law. This includes all earned wages, accrued vacation time, and any other compensation owed.

13. Return of Property

Upon termination of employment, the Chef must return all Employer property, including culinary tools, uniforms, digital or physical recipe books, and access cards.

14. Dispute Resolution

Any disputes arising out of or relating to this Agreement shall be resolved through progressive discipline, internal grievance pathways, mediation, and arbitration, in that order if possible.

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

The exclusive jurisdiction and venue for any legal action arising out of or relating to this Agreement shall be in the courts of Providence County, Rhode Island.

15. Anti-Discrimination and Equal Opportunity Employment

The Employer is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, age, disability, or any other protected characteristic under Rhode Island law.

The Employer is committed to providing a workplace free from harassment and discrimination.

16. Compliance with Rhode Island Laws

The Employer participates in Rhode Island's workers' compensation program and provides unemployment insurance coverage.

The Employer complies with Rhode Island minimum wage laws, including scheduled increases.

The Employer adheres to all state and municipal labor posting obligations.

17. Changes to Business Operations

The Employer reserves the right to make changes to the menu, operational hours, or business model.

The Employer will provide reasonable advance notice of any such changes that may impact the Chef's role.

In the event of significant changes, the parties agree to negotiate in good faith to amend this Agreement as necessary.

18. Adaptability and Modification

The terms of this Agreement are adaptable to variations in job level (e.g., Executive Chef, Sous Chef, Pastry Chef), kitchen type (fine dining, institutional, catering), and unique employer needs.

The Employer may modify the Chef’s role and responsibilities as required by business needs, subject to compliance with Rhode Island law.

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 Legal Name]

Signature: ____________________________