Vermont chef employment contract template

Vermont Full-Time Chef Employment Contract

This Full-Time Chef Employment Contract (the "Agreement") is made and entered into as of [Date], by and between:

• [Employer Legal Name], a [State of Incorporation] [Entity Type] with its principal place of business at [Employer Address], hereinafter referred to as "Employer,"

and

• [Employee Legal Name], residing at [Employee Address], hereinafter referred to as "Chef."

1. Employment

• The Employer hereby employs the Chef, and the Chef hereby accepts employment with the Employer, as a Full-Time Chef.
• The Chef's primary place of work will be at [Restaurant/Establishment Name], located at [Restaurant Address], Vermont.
• Option A: Chef may be required to travel to off-site catering events or other locations as needed. Reimbursement for travel expenses will be at a rate of [Dollar Amount] per mile.
• Option B: No travel required.

2. Job Responsibilities

• The Chef's responsibilities shall include, but are not limited to:
• Menu planning and development aligned with the restaurant concept.
• Daily food preparation, plating, and presentation to meet Employer's standards.
• Maintaining compliance with Vermont Department of Health food safety regulations.
• Leading and supervising kitchen staff.
• Overseeing inventory management and ordering.
• Controlling food and labor costs.
• Maintaining kitchen sanitation in compliance with Vermont Public Health Codes.
• Creating and adjusting recipes, accommodating dietary restrictions (gluten-free, vegan, allergies, etc.).
• Collaborating with front-of-house management.
• Participating in local sourcing or farm-to-table programs as desired.

3. Reporting Structure

• The Chef will report directly to [Supervisor Title, e.g., Executive Chef, General Manager].
• Option A: The Chef will also supervise the following kitchen staff: [List of Positions Supervised].
• Option B: The Chef will not directly supervise any staff.

4. Employment Classification and Hours

• The Chef's employment is classified as Full-Time, defined as at least 30 hours per week.
• The Chef's standard work hours will be [Start Time] to [End Time], [Days of the Week].
• Meal and Rest Breaks: The Chef is entitled to at least a 30-minute uninterrupted break for any shift exceeding six (6) hours, consistent with Vermont labor standards.
• Overtime: Overtime will be paid at a rate of one and one-half (1.5) times the Chef's regular hourly rate for all hours worked over forty (40) in a workweek, in accordance with Vermont and Federal law.
• Option A: Split shifts may be required based on seasonal business needs. The Chef will be notified of any schedule changes with reasonable advance notice.
• Option B: No split shifts are anticipated.

5. Compensation

• The Chef shall receive a [Salary/Hourly Wage] of [Dollar Amount] per [Year/Hour], payable [Frequency of Payment, e.g., bi-weekly] via [Method of Payment, e.g., direct deposit].
• Overtime Pay: As detailed in Section 4.
• Tip/Gratuity Distribution: [Describe tip/gratuity sharing arrangement, or state "Not Applicable"]. Must be consistent with VT Hospitality Assoc. standards.
• Performance Bonus:
• Option A: The Chef may be eligible for a performance bonus based on [Specific Criteria, e.g., food cost, customer satisfaction]. The bonus structure is as follows: [Bonus Details].
• Option B: The Chef is not eligible for a performance bonus.
• In-Kind Benefits:
• Option A: The Chef will receive complimentary meals during work shifts.
• Option B: The Chef will receive housing as part of compensation. Note: Comply with IRS and Vermont wage rules.
• Option C: No in-kind benefits will be provided.

6. Benefits

• The Chef will be eligible for the following benefits, subject to the Employer's eligibility requirements:
• Health Insurance: Enrollment available after [Number] days of employment, compliant with ACA requirements.
• Dental and Vision Insurance: Enrollment details as per company policy.
• Paid Vacation: Accrual at a rate of [Number] days per [Time Period].
• Vermont Statutory Sick Leave: Accrual as mandated by Vermont law.
• Leave for Medical/Family Emergencies: Subject to the VT Parental and Family Leave Act.
• Holiday Schedule: [List of Paid Holidays].
• Short-Term and Long-Term Disability: Coverage details as per company policy.
• Retirement Plan: [401k/SIMPLE IRA details, or state "Not Offered"].
• Employee Meal Policy: [Detail meal provisions outside of work hours, if any].

7. Professional Development

• The Employer will provide:
• Option A: Reimbursement for Vermont-required Food Manager or ServSafe certifications.
• Option B: Support for culinary competitions or training in sustainable sourcing. [Specific Details on Support]
• Option C: No specific professional development support will be provided.

8. Intellectual Property

• All recipes, menu concepts, food photos, and promotional content created by the Chef during the term of employment shall be the sole property of the Employer, and considered “work for hire” under Vermont law.

9. Confidentiality

• The Chef agrees to hold confidential all proprietary information of the Employer, including but not limited to recipes, customer lists, supplier contracts, and financial data. This obligation shall survive termination of employment. This includes protection under Vermont trade secret laws.

10. Non-Solicitation and Non-Competition

• The Chef agrees that during the term of employment and for a period of [Number] months following termination, the Chef will not solicit employees or customers of the Employer.
• Option A: The Chef will not engage in direct competition with the Employer within a [Number] mile radius of [Restaurant Address]. This non-compete is narrowly tailored and compliant with Vermont law.
• Option B: No non-competition agreement applies.

11. Standards of Conduct

• The Chef shall adhere to the Employer's standards of conduct, including but not limited to:
• Dress code/uniform requirements: [Specific Details].
• Grooming standards: [Specific Details].
• Adherence to Vermont's food safety regulations.
• Compliance with Vermont Department of Liquor and Lottery rules (if applicable).
• Anti-harassment and anti-discrimination policies, covering all protected categories under Vermont law.
• Substance use and safe kitchen practices.

12. Job Performance Review

• The Chef's performance will be reviewed [Frequency, e.g., annually] based on factors such as dish inspection, customer review ratings, and compliance with health inspections.

13. Workplace Accidents and Injuries

• The Chef must immediately report any workplace accidents or injuries to [Designated Contact Person] for compliance with Vermont workers' compensation laws. The Employer adheres to Vermont Occupational Safety and Health Administration (VOSHA) compliance requirements.

14. Customer Complaints and Foodborne Illness Allegations

• The Chef shall follow established protocols for handling customer complaints and foodborne illness allegations, in accordance with Vermont Department of Health procedures.

15. At-Will Employment

• 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 applicable Vermont law.

Termination Procedures:

• Notice: [Specify notice period required by either party, or state "None Required"].
• Termination for Cause: Defined as [List examples of misconduct that constitute cause for termination].
• Final Pay: The Chef will receive all earned wages and accrued vacation time within [Number] days of termination, as required by Vermont law.
• Return of Property: The Chef must return all Employer property, including uniforms, keys, and equipment, upon termination.
• Health Insurance: Post-termination health insurance conversion options will be offered per COBRA and Vermont law.

16. Dispute Resolution

• Any disputes arising out of or relating to this Agreement shall be resolved through informal resolution, followed by mediation in Vermont, and finally by arbitration in Vermont, before pursuing litigation. Legal venue is set in Vermont courts.

17. Representation and Warranty

• The Chef represents and warrants that they are authorized to work in the United States and will provide necessary documentation for I-9 compliance.

18. Compliance with Vermont Law

• The Employer agrees to comply with all applicable Vermont wage payment and workplace posting requirements, as outlined in Vermont Statutes Annotated, Title 21. The Chef acknowledges receipt of all Employer policies and manuals, including Vermont-mandated posters and notices (e.g., Earned Sick Time, Sexual Harassment, Minimum Wage).

19. Accommodation of Needs

• Option A: The Employer will make reasonable accommodations for the Chef's [Specific Needs, e.g., religious meal prep, disability adjustments], in accordance with Vermont and federal ADA law.
• Option B: No specific accommodation needs have been identified.

20. Amendment

• The Employer reserves the right to amend its policies and procedures, following Vermont legislative changes.

21. Governing Law

• This Agreement shall be governed by and construed in accordance with the laws of the State of Vermont. Vermont law shall take precedence in any conflict.

[Employer Legal Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

Date: [Date]

[Employee Legal Name]

Signature: ____________________________

Date: [Date]