Wisconsin cook employment contract template

Wisconsin Cook Employment Contract

This Full-Time Cook Employment Contract (the “Agreement”) is made and entered into as of this [Date] by and between [Employer Full Legal Name], located at [Employer Address], in the City of [City], State of Wisconsin (“Employer”), and [Employee Full Legal Name], residing at [Employee Address], in the City of [City], State of Wisconsin (“Employee”).

1. Position and Responsibilities:

• The Employer hires the Employee as a Full-Time Cook.
• Option A: The Employee's responsibilities include, but are not limited to:
  • Preparing food according to menu specifications.
  • Ensuring safe and hygienic food handling practices.
  • Operating and maintaining kitchen equipment.
  • Monitoring ingredient inventory.
  • Following standardized recipes.
  • Plating and presenting food.
  • Recording temperature logs.
  • Using knives and tools safely.
  • Being aware of allergens and accommodating special dietary requests.
  • Complying with Wisconsin Food Code and local Department of Health regulations.
• Option B: (Specific List - Insert Specific Job Duties Here)
  • [Specific Job Duty 1]
  • [Specific Job Duty 2]
  • [Specific Job Duty 3]

2. Reporting Structure:

• Option A: The Employee will report to the [Executive Chef/Kitchen Manager/Owner Name].
• Option B: The Employee will report to the [Position Title].
• The Employee is expected to communicate and work effectively with kitchen staff, servers, and front-of-house teams.

3. Work Location:

• Option A: The primary work location is [Restaurant/Establishment Name] located at [Address] in [City], Wisconsin.
• Option B: The Employee may be required to work at other locations within [Company Name] located in Wisconsin, with advance notice provided when feasible.
• Option C: The Employee may be required to work at seasonal venues located in Wisconsin.

4. Work Schedule:

• The Employee is hired as a full-time employee, typically working [Number] to [Number] hours per week.
• Option A: The Employee's daily hours of work will be scheduled by the Employer.
• Option B: The Employee's typical shift will be from [Start Time] to [End Time].
• The Employee may be required to work weekends and holidays.
• The Employee may be required to work split shifts or variable assignments.
• The Employer will provide scheduling notice as required by applicable Wisconsin "Fair Scheduling" practices where observed, or at least [Number] days in advance, if applicable.
• Meal and rest breaks will be provided in accordance with Employer policy.

5. Compensation:

• The Employee's hourly wage is [Dollar Amount] per hour.
• Pay frequency is [Biweekly/Other Pay Frequency].
• Overtime will be paid at a rate of one and one-half (1.5) times the Employee's regular hourly rate for all hours worked over 40 in a workweek, as required by Wisconsin law.
• Option A: The Employee [is/is not] eligible for tip-sharing or tip-pooling arrangements. Details of the arrangement are as follows: [Tip Sharing/Pooling Details]. All tip income will be reported according to Wisconsin and federal tax requirements.
• Option B: The Employee [is/is not] eligible for performance bonuses or merit increases based on [Criteria for Bonus/Increase].
• All statutory deductions and payroll withholdings will be made from the Employee's paychecks.

6. Benefits:

• Option A: The Employee [is/is not] eligible for employer-sponsored health, dental, and vision insurance after a [Number]-day waiting period.
• Option B: The Employee [is/is not] eligible to participate in the Employer's retirement plan, subject to plan rules.
• Option C: The Employee is eligible for [Number] days of paid time off (PTO) per year, accruing at a rate of [Accrual Rate].
  • This PTO can be used for vacation, sick leave, or personal days.
• The Employee will be entitled to the following paid holidays: [List of Holidays].
• Option D: The Employee [will/will not] receive employee meals or discounts. Details: [Details of Meal/Discount Policy].
• Option E: The Employee [will/will not] receive a uniform/tool allowance. The allowance is [Dollar Amount] per [Time Period].
• The Employer will reimburse the Employee for [Specific Reimbursable Expenses] directly related to their cooking duties with appropriate documentation.

7. Food Safety and Sanitation:

• The Employee must comply with all food safety and sanitation requirements per the Wisconsin Food Code and local Department of Health regulations.
• The Employee must possess a valid [Wisconsin Food Manager/Food Handler] card or obtain one within [Number] days of hire.
• The Employee must participate in scheduled food safety training.

8. Workplace Safety and Injury Reporting:

• The Employee must report all workplace injuries to [Person/Department] immediately.
• The Employee is covered by Wisconsin Workers' Compensation benefits.
• The Employee must adhere to all kitchen safety rules, including proper equipment use, reporting of equipment malfunctions, and prohibition of unauthorized menu changes or use of personal kitchen tools.

9. Employee Conduct and Policies:

• The Employee must comply with all Employer policies regarding conduct, drug and alcohol use, workplace harassment, use of mobile devices in the kitchen, attendance and punctuality, and dress code/hygiene standards.
• The Employee must wear appropriate kitchen attire, including hair nets, gloves, and non-slip shoes.

10. Training and Onboarding:

• The Employee must attend mandatory food safety, kitchen operation, and emergency response training sessions.
• The Employee must complete all required certifications prior to working unsupervised.

11. Probationary Period:

• Option A: There is a probationary period of [Number] days. Successful completion of the probationary period is contingent upon [Conditions for Successful Completion].
• Option B: There is no probationary period.

12. Intellectual Property and Confidentiality:

• Option A: Any original recipes, menu items, or methods developed by the Employee during employment [shall/shall not] be the property of the Employer.
• The Employee must maintain the confidentiality of recipes, proprietary techniques, supplier pricing, and customer information.
• The Employee is prohibited from sharing trade secrets with competitors or third parties.

13. Secondary Employment/Non-Compete:

• Option A: The Employee [is/is not] restricted from secondary employment in a directly competing restaurant within a [Number] mile radius for a period of [Number] months following termination of employment. This restriction is limited to protect the Employer's legitimate business interests.
• Option B: There is no non-compete provision in this agreement.

14. Termination of Employment:

• Employment is "at-will" in Wisconsin, meaning either the Employee or the Employer may terminate the employment relationship at any time, with or without cause or notice, subject to applicable laws.
• Option A: (Fixed Term Employment - Use only if not at-will): This Agreement is for a fixed term of [Number] months, commencing on [Start Date] and ending on [End Date]. Termination before the end date may be subject to penalties.
• Termination for cause may occur for reasons including, but not limited to, food safety violations, theft, or consistent tardiness.
• In the event of termination, the Employee will receive their final paycheck within the time frame required by Wisconsin law.
• Upon termination, the Employee must return all company property, including uniforms and keys.

15. Anti-Discrimination and Harassment Prevention:

• The Employer is an equal opportunity employer and does not discriminate on the basis of race, color, creed, ancestry, age, sex, disability, sexual orientation, national origin, marital status, arrest or conviction record, or military service, as protected by the Wisconsin Fair Employment Law.
• The Employer prohibits workplace harassment. Employees should report any incidents of discrimination or harassment to [Person/Department].

16. Dispute Resolution:

• The parties agree to attempt to resolve any disputes arising under this Agreement through internal mediation before resorting to legal action.
• This Agreement shall be governed by the laws of the State of Wisconsin.
• Any litigation or arbitration shall occur in the county of the primary workplace.

17. Acknowledgment:

• The Employee acknowledges that they have been informed of required postings (e.g., Wage & Hour regulations, OSHA, employee rights).
• The Employee acknowledges they have access to workplace policies and manuals.
• The Employee agrees to abide by any updates to workplace policies communicated by the Employer.

18. Language Requirements:

• The Employee must be able to understand and communicate effectively in [Language] for safety reasons and to properly read food labels.

19. Optional/Variable Elements:

• Option A: The Employer [will/will not] provide an employee handbook.
• Option B: The Employer reserves the right to adjust pay or benefits with advance notice as required by law.
• Option C: The Employee may be transferred to other roles or kitchens within the organization.
• Option D: The Employee may be invited to participate in menu planning, catering events, or food festivals.

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

____________________________
[Employer Full Legal Name]

By: ____________________________
[Employer Representative Name]

Title: [Employer Representative Title]

____________________________
[Employee Full Legal Name]

Date: ____________________________