Utah chef employment contract template

Utah Chef Employment Contract

This Utah Chef Employment Contract (the "Agreement") is made and effective as of [Date of Signing], by and between:

[Restaurant/Business Name], a [Business Type, e.g., LLC] with its principal place of business at [Business Address], [City, Utah], Business License Number: [Business License Number] (the "Employer"),

and

[Chef Name], residing at [Chef Address], [City, Utah] (the "Chef").

1. Job Title and Description

The Employer hereby employs the Chef, and the Chef hereby accepts employment with the Employer, as a full-time Chef.

The Chef's duties and responsibilities shall include, but are not limited to:

• Meal planning and recipe development.
• Daily food preparation and cooking.
• Menu design compliant with Utah food code.
• Ingredient selection and procurement.
• Supervision and training of kitchen staff.
• Quality and portion control.
• Plating presentation.
• Food storage and inventory management following Utah Department of Health regulations.
• Maintenance of kitchen cleanliness.
• Compliance with all Utah health, sanitation, and workplace safety laws.
• Participation in food safety audits.
• Customer interaction for menu feedback.

Professional Certifications and Training:

• Option A: Chef must possess a valid [Certification Type, e.g., ServSafe] certification.
• Option B: Chef is required to obtain a [Certification Type, e.g., Food Handler Permit] within [Number] days of employment.
• Option C: The employer will provide/reimburse for the required Utah food handler certification.

2. Reporting Structure and Collaboration

Reporting Structure:

• Option A: The Chef shall report directly to the [Job Title, e.g., Executive Chef].
• Option B: The Chef shall report directly to the [Job Title, e.g., General Manager].
• Option C: The Chef shall report directly to the [Job Title, e.g., Owner].

Collaboration Expectations:

The Chef will collaborate effectively with the kitchen team, front-of-house staff, and external vendors.

3. Work Location

Primary Work Location:

The Chef's primary work location shall be at [Restaurant/Venue Name] located at [Restaurant/Venue Address], [City, Utah].

Multi-Location/Off-Site Duties:

• Option A: The Chef may be required to perform duties at other locations owned or operated by the Employer within Utah.
• Option B: The Chef may be required to participate in off-site catering events within Utah.
• Option C: No Multi-Location/Off-Site Duties required.

4. Employment Type and Working Hours

The employment is full-time.

Working Hours:

• Option A: The Chef shall work a minimum of [Number] hours per week.
• Option B: The Chef's work schedule will be determined by the Employer, subject to applicable Utah law.

Shift Patterns: [Description of typical shift patterns]

Weekend/Holiday Rotations: [Description of weekend and holiday work requirements]

Meal and Rest Breaks:

• Option A: Utah law does not require breaks for adult workers, but the employer provides a [Number] minute unpaid meal break and [Number] minute paid rest breaks.
• Option B: Utah law does not require breaks for adult workers, and break times are left to the chef's discretion depending on business volume.

Paid/Unpaid Preparation/Cleanup: [Description of paid/unpaid duties]

5. Compensation

Base Wage:

• Option A: The Chef shall be paid an hourly rate of [Dollar Amount] per hour.
• Option B: The Chef shall be paid a weekly salary of [Dollar Amount] per week.
• Option C: The Chef shall be paid an annual salary of [Dollar Amount] per year.

Pay Frequency and Method:

The Chef will be paid [Pay Frequency, e.g., bi-weekly] via [Payment Method, e.g., direct deposit].

Tips and Service Charges:

• Option A: The Chef is not eligible for tips.
• Option B: The Chef participates in a pooled tip arrangement in accordance with Utah law and IRS guidelines. The percentage of tips received is [Percentage].

Menu Upcharges/Event Bonuses:

• Option A: The Chef is eligible for bonuses based on menu upcharges or event performance, as determined by the Employer. [Bonus Structure Details]
• Option B: No additional compensation outside the base wage will be paid.

6. Benefits

Health Insurance:

• Option A: The Employer will provide health, dental, and vision insurance coverage, subject to the terms of the Employer's plan.
• Option B: No health, dental or vision insurance benefits are provided.

Retirement Benefits:

• Option A: The Employer offers a 401(k) retirement plan with a [Percentage]% matching contribution.
• Option B: No retirement benefits are provided.

Paid Vacation:

The Chef is entitled to [Number] days of paid vacation per year, accruing according to Employer policy.

Sick Days:

The Chef is entitled to [Number] days of paid sick leave per year, accruing according to Employer policy and Utah law.

Utah State Holidays:

The Chef will receive paid time off for the following Utah state holidays: [List of Holidays]

Other Benefits:

[List any other benefits, e.g., uniform allowance, staff meals, transportation allowance, etc.]

7. Employee Meals

[Detailed policies regarding employee meal consumption, food waste, take-home food, and compliance with Utah health regulations.]

8. Safety and Hygiene

The Chef shall comply with the Utah Food Code and all applicable health and safety regulations.

The Chef shall maintain a valid food handler certification as required by Utah law.

The Chef shall attend all mandatory health and safety training sessions.

The Chef shall adhere to allergy protocols and prevent cross-contamination.

The Chef shall use all kitchen equipment safely and responsibly.

The Chef shall report any unsafe conditions or health inspection findings to the Employer immediately.

The Chef shall cooperate fully during any inspections by the Utah Division of Occupational and Professional Licensing (DOPL) or health department.

9. Workplace Injuries and PPE

The Chef shall report any work-related injuries to the Employer immediately, in compliance with Utah’s workers’ compensation law.

Required PPE includes: [List PPE, e.g., chef jacket, non-slip shoes, hat/hairnet, gloves]. The employer will [Specify Provision and replacement procedures].

10. Anti-Harassment and Non-Discrimination

The Employer maintains a strict anti-harassment, anti-discrimination, and equal opportunity employment policy, compliant with federal and Utah law, including protections based on religion and pregnancy. This policy is available in the employee handbook. The chef is responsible for reviewing and following the policies.

The employee agrees to report any instances of harassment or discrimination immediately to [Contact person/department].

11. Confidentiality

The Chef acknowledges that they will have access to confidential information, including proprietary recipes, vendor relationships, purchasing terms, and customer special requests. The Chef agrees not to disclose any such confidential information to any third party during or after the term of employment.

This confidentiality obligation survives the termination of this Agreement.

12. Intellectual Property

[Define intellectual property terms, including ownership of recipes, menu inventions, and use of personal recipes.]

• Option A: All recipes, menu inventions, custom sauces, or other culinary creations developed during the course of employment shall be the sole property of the Employer.
• Option B: The Chef retains ownership of recipes and techniques brought to the job prior to this contract.

13. Outside Employment

The Chef agrees not to engage in any catering or private chef work for competitors while employed by the Employer.

[Specify any restrictions on post-employment activities, subject to Utah's Post-Employment Restrictions Act.]

14. Termination

The employment is at-will, as provided by Utah law.

Termination Procedures:

• Option A: Either party may terminate this Agreement with [Number] days written notice.
• Option B: The Employer may terminate this Agreement immediately for cause.

Grounds for Summary Dismissal: [List grounds for summary dismissal, e.g., gross misconduct, health code breaches, intoxication on shift]

Final Wage Payment:

The Chef's final wages will be paid on the next regular payday, as required by Utah law.

Return of Property:

Upon termination, the Chef shall immediately return all uniforms, keys, confidential documents, and other property belonging to the Employer.

15. Dispute Resolution

[Define procedures for resolution of disputes, including escalation, mediation, arbitration, and venue.]

• All disputes arising out of or relating to this Agreement shall be resolved through [Resolution method, e.g., binding arbitration] in [City, Utah].

16. Governing Law

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

17. Data Privacy and Technology Use

[Outline data privacy and use-of-technology policies, including monitoring and restrictions on personal device use.]

18. Utah Industry Regulations

The Chef shall comply with all mandatory Utah industry regulations, including [List regulations, e.g., alcohol server training, municipal food safety requirements, health department ordinances].

19. Amendment

The Employer reserves the right to amend this Agreement or its policies in response to changes in Utah statutes, health code updates, or business needs, provided reasonable notice is given.

20. Employee Handbook

The Chef acknowledges receipt and review of the Employer's employee handbook and workplace conduct code, with emphasis on chef-specific policies.

21. Optional/Negotiable Items

[List any optional or negotiable items, such as performance bonuses, relocation assistance, or eligibility for culinary competition entries.]

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

[Restaurant/Business Name]

By: [Name of Authorized Representative]

Title: [Title]

[Chef Name]

Signature: ____________________________