Vermont cook employment contract template

Vermont Cook Employment Contract

This Full-Time Cook Employment Contract (the “Agreement”) is made and entered into as of this [Date], by and between [Employer Name], a [State] [Entity Type, e.g., Corporation], with its principal place of business at [Employer Address], [City], Vermont, [Zip Code] (“Employer”), and [Employee Name], residing at [Employee Address], [City], Vermont, [Zip Code] (“Cook”).

1. Job Title and Description

• Option A: Full-Time Cook
• Option B: Line Cook
• Option C: Prep Cook

The Cook's responsibilities include, but are not limited to: menu preparation, food handling, managing a specific kitchen station, ensuring portion control, assisting with inventory management, minimizing food waste, cleaning and sanitizing work areas according to Vermont Department of Health standards, complying with local food safety regulations, and handling allergens appropriately. The Cook will also adhere to kitchen safety protocols, participate in menu planning, assist with prep work, provide shift coverage as needed, operate kitchen equipment, receive and store food deliveries, rotate and label ingredients per Vermont law, and attend required health and safety training.

2. Supervisory Structure and Team Collaboration

• Option A: Reports directly to the [Head Chef Name], Head Chef.
• Option B: Reports directly to the [Sous Chef Name], Sous Chef.

The Cook is expected to collaborate with other kitchen staff, including Head Chef, Sous Chef, and other Line Cooks. Communication during kitchen service is essential. The Cook will adhere to Vermont hospitality workplace conduct best practices.

3. Work Location

• Option A: The primary work location is [Restaurant Name], located at [Restaurant Address], [City], Vermont.
• Option B: Work location may vary within Employer's Vermont premises and may include off-site catering or events.

4. Full-Time Status and Work Schedule

• Option A: The Cook is employed on a full-time basis, working approximately [Number] hours per week.
• Option B: The Cook will work a variable schedule, but will average at least 35 hours per week.

The work schedule may include day, evening, weekend, and holiday shifts. The Cook is entitled to scheduled breaks and rest periods as required by Vermont law (VT Statutes, Title 21). Employer complies with Vermont-mandated meal and rest break requirements. Split shifts [are/are not] required.

5. Compensation

• Option A: The Cook's hourly wage is [Dollar Amount].
• Option B: The Cook's annual salary is [Dollar Amount].

The Cook is eligible for overtime pay at a rate of 1.5 times their regular rate for hours worked over 40 in a workweek, as required by Vermont and federal labor law.

• Option A: Cooks are prohibited from participating in tip pools.
• Option B: Cooks [are/are not] participating in tip pools.

Pay frequency is [Weekly/Bi-weekly/Monthly] via [Direct Deposit/Check]. The Cook will receive itemized wage statements as required by Vermont law.

6. Benefits

• Option A: Health insurance is offered through [Insurance Provider], with details outlined in the employee handbook.
• Option B: Health insurance is not provided.

• Option A: Dental insurance is offered through [Insurance Provider], with details outlined in the employee handbook.
• Option B: Dental insurance is not provided.

• Option A: Vision insurance is offered through [Insurance Provider], with details outlined in the employee handbook.
• Option B: Vision insurance is not provided.

The Cook is entitled to [Number] days of paid time off per year, including vacation, sick leave compliant with Vermont Paid Sick Leave Law, statutory holidays, and personal days. Access to a retirement plan [is/is not] provided. In-restaurant meals during shifts [are/are not] provided, and constitute a [Taxable/Non-Taxable] benefit according to Vermont wage-and-hour guidelines. A uniform or tool stipend of [Dollar Amount] [is/is not] provided. Transportation or parking support [is/is not] provided. Support for professional development, such as food safety certification fees or culinary training, [is/is not] provided.

7. Certification and Licensing

The Cook is required to possess a valid [ServSafe Certification/Vermont Food Handler Certification/Other]. The Employer [will/will not] support the Cook in obtaining and maintaining required certifications. Evidence of vaccination or health screening [is/is not] required as per Vermont law.

8. Workplace Safety and Health

The Employer complies with Vermont Occupational Safety and Health Administration (VOSHA) standards. The Cook will participate in regular kitchen safety drills and report any injuries or hazards immediately. Personal protective equipment will be provided by the Employer. Access to employer-provided first aid is available.

9. Performance Expectations and Review

The Cook is expected to maintain high standards of plating, consistency, and food cost control, as well as cleanliness. Performance appraisals will be conducted [Frequency, e.g., Annually]. Culinary skill development metrics may be used during performance reviews.

10. Anti-Discrimination and Anti-Harassment Policy

The Employer is committed to providing a workplace free of discrimination and harassment based on race, color, religion, national origin, sex, sexual orientation, gender identity, ancestry, place of birth, age, disability, HIV status, or crime victim status, as per the VT Fair Employment Practices Act. The Cook is expected to comply with workplace respect and diversity standards, including participating in kitchen harassment prevention training.

11. Substance Use, Dress Code, and Foodborne Illness

The Cook is prohibited from being impaired by drugs or alcohol during work, in compliance with Vermont Drug and Alcohol Testing laws. The Cook must adhere to the Employer's dress code and grooming standards for food safety. Uniforms [are/are not] provided and must be [laundered by Employer/Cook]. The Cook is required to report any symptoms of foodborne illness to the Employer immediately.

12. Job Exclusivity and Outside Employment

• Option A: The Cook is not restricted from engaging in outside employment.
• Option B: The Cook [is/is not] restricted from engaging in outside employment that conflicts with their duties to the Employer.

The Cook must disclose any potential conflicts of interest.

13. Employment At-Will

The Cook's employment is at-will, as per Vermont law. The Cook may resign at any time, with a suggested minimum notice of [Number] days. The Employer may terminate employment at any time, with procedures in accordance with Vermont final payday law. In the event of layoffs, [severance pay will/will not] be provided. Upon termination, the Cook must return all uniforms and tools. Immediate dismissal may occur in situations involving health or safety violations.

14. Confidential Information Protection

The Cook is prohibited from sharing proprietary recipes, supplier and pricing information, business plans, or customer lists. The Cook must handle all sensitive data responsibly.

15. Non-Competition and Non-Solicitation

Non-compete agreements are generally not enforceable for cooks in Vermont. The Cook is prohibited from soliciting employees of the Employer for competing restaurants for a period of [Number] months following termination of employment, if compliant with Vermont law.

16. Dispute Resolution

Any disputes will be resolved through direct negotiation, followed by Vermont-based mediation/arbitration before litigation. Vermont law and court jurisdiction will apply. Whistleblower protections and employer retaliation prohibitions are in place as per Vermont statute.

17. Workers' Compensation

The Employer provides workers' compensation coverage under Vermont law. The Cook is entitled to notice of eligibility and procedures for workplace injuries. Access to mental health support resources is available.

18. Reasonable Accommodation and Leave

The Employer will provide reasonable accommodation for disability or medical needs consistent with the Vermont Fair Employment Practices Act. Leave procedures are outlined under the Vermont Parental and Family Leave Act, if applicable.

19. Union or Collective Bargaining Agreement

• Option A: This position is covered by a collective bargaining agreement with [Union Name].
• Option B: This position is not covered by a collective bargaining agreement.

20. Contract Modifications and Severability

Any modifications to this Agreement must be in writing and signed by both parties. If any provision of this Agreement is held to be invalid or unenforceable, the remaining provisions shall remain in full force and effect.

21. Integration Clause

This Agreement constitutes the entire agreement between the parties and supersedes all prior agreements and understandings, whether written or oral, relating to the subject matter hereof.

Acknowledgment:

The Employer and Cook acknowledge that they have read and understood all the terms and conditions of this Agreement.

____________________________
[Employer Name]

By: [Employer Representative Name]

Title: [Employer Representative Title]

Date: [Date]

____________________________
[Employee Name]

Date: [Date]

*A copy of this Agreement has been provided to the Employee.*