Texas chef employment contract template

Texas Chef Employment Contract

This Texas Chef Employment Contract (the "Agreement") is made and entered into as of [Date], by and between [Restaurant Name], a [State] [Entity Type, e.g., Corporation] with its principal place of business at [Restaurant Address] ("Employer"), and [Chef Name], residing at [Chef Address] ("Chef").

1. Position and Job Description

• The Employer hereby employs Chef, and Chef hereby accepts employment with Employer, as a full-time Chef.
• Chef’s primary duties and responsibilities shall include, but are not limited to:
  • Food preparation according to Employer's recipes and standards.
  • Menu development and recipe creation, incorporating Texan culinary traditions.
  • Supervision and training of kitchen staff.
  • Inventory management and ordering of food and supplies.
  • Ensuring compliance with all applicable health and sanitation standards as mandated by the Texas Department of State Health Services.
  • Plating and presentation of dishes.
  • Oversight of food safety protocols.
  • Communication with front-of-house staff.
  • Specialty Cuisine: [Specify Cuisine Specialty, e.g., Tex-Mex, BBQ, Southern]
  • Expected Culinary Techniques: [List Specific Techniques]
  • Required Certifications: Texas Food Handler Certificate or Texas Food Manager Certificate.
  • Supervisory Scope: [Number] subordinate kitchen personnel, including [List Roles].
  • Reporting Line: [Head Chef, Executive Chef, General Manager, Business Owner].

2. Work Location and Schedule

• The Chef's principal place of work shall be at [Restaurant Name], located at [Restaurant Address].
• Work Schedule:
  • Weekly Hours: [Number] hours per week.
  • Shift Patterns: [Evenings, Weekends, Holidays, Specify typical shift times]
  • Meal and Break Periods: As required by Texas law. Employer will provide a [Number] minute unpaid meal break after [Number] hours of work.
  • Full-time Status: Full-time status as defined in Texas, generally 40 hours per week.

3. Compensation and Benefits

• Wage:
  • Option A: Salary: [Dollar Amount] per [Pay Period, e.g., year, month], payable in accordance with Employer's standard payroll practices.
  • Option B: Hourly: [Dollar Amount] per hour, for all hours worked.
• Overtime:
  • Overtime will be paid at a rate of one and one-half (1.5) times the Chef’s regular rate of pay for all hours worked in excess of 40 in a workweek, in compliance with the Fair Labor Standards Act (FLSA) and Texas law. Overtime must be pre-approved by [Designated Person].
• Pay Cycles: Chef will be paid [Frequency, e.g., bi-weekly] on [Day of the Week].
• Tip Pooling/Sharing:
  • Option A: Not Applicable: Chef is not eligible to participate in tip pooling or sharing.
  • Option B: Applicable: Chef is eligible to participate in the tip pool/sharing arrangement as follows: [Describe Arrangement].
• Benefits:
  • Health Insurance: [Specify Coverage or "None"]
  • Vision Insurance: [Specify Coverage or "None"]
  • Dental Insurance: [Specify Coverage or "None"]
  • Paid Holidays: The following Texas and federal holidays will be observed: [List Holidays].
  • Vacation: [Number] days of paid vacation per year, accruing according to Employer's policy.
  • Sick Leave: [Number] days of paid sick leave per year, accruing according to Employer's policy.
  • Meal Allowance: Chef will receive a [Dollar Amount] meal allowance per shift.
  • Staff Discounts: Chef will receive a [Percentage] discount on food and beverages at the Restaurant.
  • Uniform/Attire: Employer will provide Chef with [Number] chef coats and [Other items]. Chef is responsible for maintaining cleanliness and professional appearance.
  • Continued Culinary Education: [Specify any opportunities for culinary education or professional development].

4. Compliance with Laws and Policies

• Workers’ Compensation:
  • Option A: Covered: Employer provides workers’ compensation insurance in accordance with Texas law.
  • Option B: Not Covered: Employer does not provide workers’ compensation insurance, but maintains occupational injury protection. [Describe protection]
• Unemployment Insurance: Employer will contribute to the Texas Workforce Commission unemployment insurance fund as required by law.
• Food Safety and Sanitation: Chef agrees to comply with all applicable provisions of the Texas Food Establishment Rules.

5. Intellectual Property and Confidentiality

• Ownership of Recipes: Any recipes, menus, or proprietary processes created by Chef during employment, using Employer's resources or on Employer's time, shall be the sole and exclusive property of Employer.
• Confidentiality: Chef agrees to maintain the confidentiality of Employer's sensitive operational, financial, and customer data, and signature dishes. This obligation survives termination of employment.

6. Outside Employment and Conduct

• Outside Employment: Chef shall not engage in any outside employment or freelance private catering that conflicts with the interests of Employer without prior written consent.
• Conduct: Chef shall adhere to Employer's code of conduct, anti-harassment and anti-discrimination policies. Harassment and discrimination based on race, sex, religion, disability, age, national origin, or other protected characteristics under Texas and federal law is strictly prohibited.
• Alcohol: If applicable, Chef must maintain any required TABC certifications and adhere to all applicable Texas alcohol laws.

7. Non-Solicitation and Non-Compete

• Non-Solicitation: During employment and for a period of [Number] months following termination, Chef shall not solicit or recruit any employees of Employer.
• Non-Compete:
  • Option A: Not Applicable: There is no non-compete agreement.
  • Option B: Applicable: For a period of [Number] months following termination, Chef shall not be employed by or provide services to any competitive business located within [Number] miles of Employer's establishment and which operates a [Cuisine Type] restaurant.

8. Termination

• At-Will Employment: Chef’s employment is at-will, meaning that either party may terminate the employment relationship at any time, with or without cause or notice, subject to applicable law.
• Resignation: Chef shall provide Employer with [Number] weeks written notice of resignation.
• Termination: Employer may terminate Chef's employment for cause, including but not limited to gross misconduct or health code violations, with immediate effect.
• Final Pay: Upon termination, Chef will receive all earned but unpaid wages within six (6) days, as required by Texas law.
• Return of Property: Upon termination, Chef shall immediately return all Employer property, including uniforms, tools, recipes, and keys.

9. Dispute Resolution

• Governing Law: This Agreement shall be governed by and construed in accordance with the laws of the State of Texas.
• Venue: Any legal action arising out of or relating to this Agreement shall be brought in the state or federal courts located in [County] County, Texas.

10. Miscellaneous

• Eligibility to Work: Chef represents and warrants that he/she is eligible to work in the United States and will complete all required employment eligibility verification forms (Form I-9).
• Background Check: Employment is contingent upon satisfactory completion of a background check, in compliance with Texas law.
• Entire Agreement: This Agreement constitutes the entire agreement between the parties and supersedes all prior or contemporaneous communications and proposals, whether oral or written.
• Amendments: This Agreement may be amended only by a written instrument signed by both parties.

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

[Restaurant Name]

By: [Name of Authorized Representative]

Title: [Title of Authorized Representative]

[Chef Name]

Signature: ____________________________