Virginia chef employment contract template

Virginia Chef Employment Agreement

This Full-Time Chef Employment Agreement (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

• Option A: Full-Time [Job Title, e.g., Executive Chef, Sous Chef]
• Option B: Full-Time [Job Title] specializing in [Cuisine Type]

2. Job Responsibilities

• Menu Development and Recipe Creation
• Ingredient Sourcing and Ordering
• Inventory Management
• Food Preparation, Cooking, and Plating
• Adherence to Portion and Presentation Standards
• Food Safety and Sanitation Practices
• Option A: Supervision and Training of Kitchen Staff
• Option B: Oversight of Kitchen Opening/Closing Procedures
• Kitchen Equipment Maintenance
• Interaction with Suppliers (as needed)
• Other duties as assigned by Employer.

3. Professional Qualifications

• Option A: Must possess a valid ServSafe Food Protection Manager certificate or equivalent Virginia Department of Health-approved certification.
• Option B: [Specific certifications required, e.g., Culinary degree from accredited institution]

4. Work Location

• Option A: Primary work location is [Restaurant Address].
• Option B: Work locations may include [Restaurant Address] and other locations as required by Employer for catering or special events. Chef will be reimbursed for reasonable travel expenses as per company policy.

5. Employment Status and Schedule

• Full-time employment (minimum 30 hours per week).
• Workdays: [Days of the week]
• Shift Schedule: [Typical Shift Schedule, e.g., Varied shifts, evenings, weekends, holidays]
• Overtime: Non-exempt employees will be paid overtime at a rate of 1.5 times their regular hourly rate for hours worked over 40 in a workweek, as required by the Fair Labor Standards Act (FLSA) and Virginia Minimum Wage Act.
• Meal and Rest Breaks: Chef is entitled to meal and rest breaks as required by Virginia law.
• Employer may require employee to work on holidays and will compensate appropriately based on employee’s compensation status.

6. Compensation

• Option A: Salary: [Annual Salary] per year, payable [Pay Frequency, e.g., bi-weekly].
• Option B: Hourly Wage: [Hourly Wage] per hour, payable [Pay Frequency].
• Method of Payment: [Direct Deposit/Check]
• Tip-Sharing/Service Charges: [Details of any tip-sharing or service charge policies]
• Holiday Pay: [Specific pay for holidays, public events, or special functions]

7. Benefits

• Option A: Health Insurance: Employer offers health insurance benefits as detailed in the employee handbook.
• Option B: No Health Insurance Benefits
• Dental Insurance: [Yes/No]; Details: [Plan Details]
• Vision Insurance: [Yes/No]; Details: [Plan Details]
• Retirement/401(k): [Yes/No]; Details: [Contribution Details]
• Paid Vacation: [Number] days per year, accrued as per company policy.
• Sick Leave: [Number] days per year, accrued as per Virginia law.
• Paid Holidays: [List of Holidays]
• Life Insurance: [Yes/No]; Details: [Coverage Details]
• Disability Insurance: [Yes/No]; Details: [Short-term/Long-term; Coverage Details]
• Meals During Shift: One complimentary meal per shift.
• Uniforms and Laundering: [Uniforms provided/Chef responsible; Laundering provided/Chef responsible]
• Knife/Equipment Allowance: [Amount] per year.
• Continuing Education: [Details of tuition reimbursement or professional development opportunities]

8. Supervision and Reporting

• Direct Supervisor: [Supervisor Name and Title]
• Reporting Line: Reports to [Supervisor's Supervisor, if applicable].
• Chain of Command: Follow the established kitchen hierarchy.
• Collaboration: Work collaboratively with kitchen and front-of-house staff.

9. Performance Evaluation

• Periodic Reviews: Performance will be reviewed [Frequency, e.g., annually, semi-annually].
• Key Performance Indicators (KPIs): [List KPIs, e.g., Food quality, cost control, staff management]
• Food Safety Audits: Adherence to food safety standards.
• Customer Satisfaction: Feedback from customers regarding food quality and presentation.
• Leadership/Management (for senior chefs): Ability to effectively manage and train kitchen staff.

10. Operational Requirements

• Compliance with Virginia food safety laws and regulations.
• Mandatory participation in health department inspections.
• Adherence to employee hygiene standards.
• Reporting of workplace injuries.
• Protocols for maintaining kitchen cleanliness and preventing cross-contamination.

11. Confidentiality

Chef agrees to maintain the confidentiality of all recipes, proprietary techniques, supplier information, and restaurant trade secrets.

This obligation extends beyond the termination of employment.

12. Intellectual Property

• Option A: All managerial or signature dishes, menus, or recipes created by the Chef during employment are considered company property.
• Option B: Recipes created by the chef prior to employment remain the property of the chef.

13. Restrictive Covenants

Employee acknowledges that Virginia law places limitations on non-compete agreements for lower-wage workers. Any non-solicitation or non-disclosure agreement must comply with current Virginia statutes, including those relating to the Virginia Values Act.

Non-Solicitation: For a period of [Number] months following termination of employment, Chef shall not solicit employees or customers of the Employer.

Non-Disclosure: Chef shall not disclose confidential information acquired during employment.

14. Workplace Conduct and Dress Code

• Kitchen Uniform: [Specific uniform standards]
• Hygiene: Maintain strict personal hygiene standards.
• Substance Use: Prohibition of alcohol or drug use during work hours.
• Code of Conduct: Adherence to the company's code of conduct.
• Reporting: Report any harassment, bullying, injury, or discrimination.
• Compliance with the Virginia Human Rights Act.

15. Termination

• Voluntary Resignation: Chef must provide [Number] weeks written notice.
• Discharge for Cause: Employer may terminate employment for cause, including but not limited to gross misconduct, repeated food safety violations, theft, or violence.
• Termination Without Cause: Employer may terminate employment without cause, subject to [Number] weeks notice or severance pay in lieu of notice.
• Final Paycheck: Final paycheck will be issued in accordance with Virginia law.
• Return of Company Property: Chef must return all company property upon termination.

16. Dispute Resolution

• Grievance Escalation: Follow the established company grievance procedure.
• Option A: Mediation: Any disputes arising from this agreement shall be submitted to mediation in [City, Virginia].
• Option B: Arbitration: Any disputes arising from this agreement shall be settled by binding arbitration in [City, Virginia] in accordance with the rules of the American Arbitration Association.
• Governing Law: This Agreement shall be governed by and construed in accordance with the laws of the Commonwealth of Virginia.

17. Workplace Safety

• Compliance with federal and Virginia-specific workplace safety rules, including OSHA standards for kitchens.
• Adherence to injury reporting procedures.
• Compliance with all Employer policies and practices regarding safety.

18. Anti-Discrimination

Employer is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, pregnancy, childbirth, age, marital status, disability, veteran status, sexual orientation, or gender identity, as protected by Virginia law.

19. Immigration Employment Eligibility

Chef must provide documentation establishing employment eligibility as required by federal law, including completion of Form I-9.

20. Entire Agreement

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

This agreement may only be amended by a written document signed by both parties.

21. Agreement Changes

All policies and benefits are subject to change in accordance with Employer policy and applicable Virginia law.

Employer:

____________________________

[Employer Representative Name]

[Employer Representative Title]

[Date]

Chef:

____________________________

[Chef Name]

[Date]

Acknowledgement:

I acknowledge that I have received and read a copy of the Employee Handbook, Code of Conduct, and Kitchen Safety Protocols.

____________________________

[Chef Name]

[Date]