Tennessee chef employment contract template

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How Tennessee chef employment contract Differ from Other States

  1. Tennessee follows at-will employment law, allowing either party to terminate the contract without cause, more strictly than some states.

  2. Non-compete clauses in Tennessee are enforceable but subject to narrower judicial interpretation than in some other states.

  3. Tennessee does not mandate paid sick leave for employees, which may differ from requirements in certain other U.S. states.

Frequently Asked Questions (FAQ)

  • Q: Is a written chef employment contract required in Tennessee?

    A: Written contracts are not legally required for chefs in Tennessee, but a written agreement is strongly recommended for clarity.

  • Q: Are non-compete agreements enforceable in Tennessee chef contracts?

    A: Yes, non-compete clauses are enforceable in Tennessee if they are reasonable in scope, duration, and geographic area.

  • Q: Does Tennessee law mandate paid leave for chefs?

    A: No, Tennessee law does not require employers to provide paid leave, unless included in the employment contract or company policy.

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Tennessee Chef Employment Contract

This Tennessee Full-Time Chef Employment Contract (the “Agreement”) is made and entered into as of [Date of Signing], by and between [Restaurant/Company Name], a [State] [Entity Type, e.g., Corporation] with its principal place of business at [Restaurant Address], Tennessee (“Employer”), and [Chef Name], residing at [Chef Address], Tennessee (“Chef”).

1. Position and Responsibilities

  • Option A: The Employer hereby employs Chef as [Chef Level, e.g., Executive Chef, Sous Chef, Line Cook] specializing in [Culinary Speciality, e.g., Southern Cuisine, Pastry].
  • Option B: The Chef’s responsibilities shall include, but are not limited to:
    • Menu planning and recipe development.
    • Ingredient sourcing and procurement.
    • Food preparation, cooking, and plating.
    • Kitchen sanitation and maintenance.
    • Inventory management.
    • Supervision and training of kitchen staff.
    • Cost control and budget management.
    • Compliance with all applicable food safety regulations (including Tennessee Department of Health standards).
    • Customer interaction as required.
    • Participation in staff meetings and training sessions.
  • Option C: The Chef will report directly to [Reporting Manager, e.g., General Manager, Head Chef].

2. Work Location

  • Option A: The Chef’s primary work location will be at [Restaurant Address], Tennessee.
  • Option B: The Chef may be required to work at other locations as needed, including [Other Locations, e.g., catering events, other restaurant branches].

3. Standards of Conduct

  • Option A: The Chef is required to adhere to the Employer’s standards for uniform, personal hygiene, and professional appearance, as outlined in the Employee Handbook.
  • Option B: The Chef must demonstrate proficiency in knife skills and safe operation of all kitchen equipment, in compliance with Tennessee OSHA and local health department codes.

4. Work Hours and Overtime

  • Option A: This is a full-time position requiring a minimum of [Number] hours per week.
  • Option B: The Chef’s schedule will be [Specify Schedule, e.g., Monday-Friday, 9 AM-5 PM], subject to change based on operational needs, including evening, weekend, and holiday shifts.
  • Option C: Overtime will be paid in accordance with Tennessee and federal FLSA rules. For non-exempt chefs, overtime rate will be calculated at 1.5 times the regular hourly rate for hours worked over 40 in a workweek.
  • Option D: The Chef is entitled to meal and rest breaks as required by Tennessee law.

5. Compensation

  • Option A: The Employer shall pay the Chef an annual salary of [Salary Amount], payable [Pay Frequency, e.g., bi-weekly].
  • Option B: The Employer shall pay the Chef an hourly wage of [Hourly Wage], payable [Pay Frequency, e.g., bi-weekly].
  • Option C: The Chef [is/is not] eligible for tips/gratuities in accordance with Tennessee tip-credit law.
  • Option D: The Chef [is/is not] eligible for a performance-based bonus, profit sharing, or service awards. The criteria for eligibility will be [Define criteria, e.g., achieving certain food cost percentages, customer satisfaction scores].
  • Option E: All required deductions, including state and federal taxes and social security, will be withheld from the Chef’s pay.

6. Benefits

  • Option A: The Chef [is/is not] eligible for health, dental, and vision insurance, subject to the Employer’s eligibility requirements.
  • Option B: The Chef is entitled to [Number] days of paid vacation leave per year and [Number] days of paid sick leave per year.
  • Option C: The Chef [is/is not] eligible for paid holidays recognized by the Employer. These holidays include [List Holidays].
  • Option D: The Chef [is/is not] eligible to participate in the Employer’s retirement plan/401(k).
  • Option E: The Chef [is/is not] entitled to employee meals [on/off] duty.
  • Option F: The Employer will provide a uniform or tool stipend of [Dollar Amount] per [Time Period, e.g., year].
  • Option G: The Employer [will/will not] reimburse the Chef for professional culinary training or certification.

7. Food Safety and Sanitation

  • Option A: The Chef must maintain a current ServSafe certification or equivalent, as required by the Tennessee Department of Health.
  • Option B: The Chef is responsible for maintaining kitchen cleanliness and adhering to Tennessee sanitation codes.
  • Option C: The Chef must immediately report any suspected foodborne illness, workplace injuries, or equipment hazards to management.

8. Food and Alcohol Handling

  • Option A: The Chef must adhere to all Employer policies regarding food and alcohol handling.
  • Option B: If involved in alcoholic preparations or tastings, the Chef must comply with all Tennessee Alcoholic Beverage Commission (TABC) laws.

9. Intellectual Property

  • Option A: Any proprietary recipes, menu concepts, or food presentations developed by the Chef during their employment are the property of the Employer.
  • Option B: The following pre-existing recipes belonging to the Chef are excluded from this provision: [List of Recipes].

10. Outside Activities and Confidentiality

  • Option A: The Chef must obtain written consent from the Employer prior to engaging in any outside culinary work, catering, competitions, or freelance services.
  • Option B: The Chef must maintain strict confidentiality regarding proprietary recipes, sourcing arrangements, food cost structures, and business operations.

11. Workplace Conduct

  • Option A: The Chef must comply with all Employer policies on workplace behavior, anti-discrimination, and anti-harassment, as outlined in the Employee Handbook, in accordance with Tennessee and federal law. This includes, but is not limited to, prohibiting discrimination based on race, color, gender, religion, national origin, age, disability, etc.
  • Option B: The Chef must maintain professional and respectful conduct towards all kitchen staff and contribute to a positive and supportive work environment.
  • Option C: The Employer maintains a zero-tolerance policy for violence or harassment in the kitchen.

12. Substance Abuse

  • Option A: The Chef is prohibited from engaging in substance abuse in the workplace, in line with Tennessee drug-free workplace statutes.
  • Option B: If the Employer participates in the Tennessee Drug-Free Workplace Program, the Chef may be subject to random drug testing.

13. At-Will Employment

  • Option A: The Chef’s employment is at-will, meaning that either the Chef or the Employer may terminate the employment relationship at any time, with or without cause or notice, subject to any limitations specified in this Agreement.
  • Option B: The Chef’s employment can be terminated "for cause" in the following situations: [Define Causes for Termination, e.g., gross misconduct, insubordination, food safety breaches].

14. Termination

  • Option A: In the event of termination by the Employer, the Employer will provide [Number] days' written notice.
  • Option B: In the event of resignation by the Chef, the Chef will provide [Number] days' written notice.
  • Option C: Upon termination, the Chef will receive a final paycheck in accordance with Tennessee wage payment laws.
  • Option D: Upon termination, the Chef must return all Employer property, including uniforms, knives, recipes, and access cards.

15. Non-Solicitation and Non-Compete (Optional - Review carefully for Tennessee Enforceability)

  • Option A: During the term of employment and for a period of [Number] months following termination, the Chef shall not solicit any employees of the Employer.
  • Option B: During the term of employment and for a period of [Number] months following termination, the Chef shall not compete with the Employer within a [Number] mile radius of [Restaurant Address].
  • Option C: The restrictions outlined in this section are intended to be reasonable and necessary to protect the legitimate business interests of the Employer and are narrowly tailored to the Chef's specific role and responsibilities.

16. Worker’s Compensation

  • Option A: The Chef is covered by the Employer’s worker’s compensation insurance in accordance with Tennessee law.
  • Option B: The Chef must report any work-related injuries or illnesses to [Designated Person/Department] immediately.

17. Dispute Resolution

  • Option A: Any disputes arising out of or relating to this Agreement shall be resolved first through informal negotiation.
  • Option B: If informal negotiation is unsuccessful, the parties agree to submit the dispute to mediation in [City], Tennessee.
  • Option C: If mediation is unsuccessful, the parties agree to submit the dispute to binding arbitration in [City], Tennessee, in accordance with the rules of the American Arbitration Association.
  • Option D: This Agreement shall be governed by and construed in accordance with the laws of the State of Tennessee. Venue for any legal action shall be in [County] County, Tennessee.

18. Compliance with Laws

  • Option A: The Chef must comply with all applicable local, state, and federal laws and regulations.
  • Option B: The Chef must participate in all mandatory Employer training programs, including anti-harassment and OSHA safety training.

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

____________________________
[Employer Representative Name]

[Employer Representative Title]

[Restaurant/Company Name]

____________________________
[Chef Name]

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