Employee Handbook & Company Policies

Employee Handbook

Welcome

Welcome to Farm Fresh Chef. This handbook outlines our workplace policies, expectations, and employee benefits. It is designed to comply with California employment law and applies to all employees working in California.

This handbook is not a contract of employment and may be modified at any time.

Employment Relationship

At-Will Employment

Employment with Farm Fresh Chef is at-will. Either the employee or the Company may terminate employment at any time, with or without cause or notice, subject to applicable law.

Nothing in this handbook alters the at-will relationship.

Equal Employment Opportunity

Farm Fresh Chef provides equal employment opportunities to all employees and applicants in accordance with California and federal law.

We prohibit discrimination or harassment based on protected characteristics including, but not limited to:
Race, religion, color, national origin, ancestry, physical or mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, sexual orientation, age, military or veteran status, or any other status protected by law.

Anti-Harassment Policy

Harassment of any kind is strictly prohibited.

Employees who experience or witness harassment must report it to management immediately. Reports will be investigated promptly and confidentially to the extent possible.

Retaliation for reporting concerns is prohibited.

Work Hours and Overtime

Work schedules will be assigned by management.

Non-exempt employees will be paid overtime in accordance with California law:

  • 1.5x regular rate after 8 hours in a workday or 40 hours in a workweek

  • 2x regular rate after 12 hours in a workday

  • 7th consecutive day overtime rules apply as required

All overtime must be approved in advance.

Payroll Practices

Employees are paid on a regular payroll schedule.

Employees will receive wage statements showing:

  • Hours worked

  • Gross wages

  • Net wages

  • Accrued paid sick leave balance

Employees must review pay statements and report discrepancies immediately.

Meal and Rest Breaks

Non-exempt employees are provided:

  • A 30-minute unpaid meal period before the end of the 5th hour of work

  • A second meal period if working over 10 hours

  • Paid 10-minute rest breaks for every 4 hours worked or major fraction thereof

Meal and rest break requirements comply with California law.

Paid Sick Leave

(California Accrual Method)

Eligibility

Employees who work in California for 30 or more days within a year are eligible for paid sick leave.

Accrual

Employees accrue paid sick leave at:

1 hour for every 30 hours worked

Accrual begins on the first day of employment. Employees may begin using accrued sick leave after 90 days of employment.

Accrual Cap

Employees may accrue up to a maximum balance of:

80 hours (10 days)

Once an employee reaches 80 hours, accrual stops until sick leave is used. Unused accrued sick leave carries over year to year, subject to the 80-hour cap.

Annual Use Limit

Effective April 1, 2026

Beginning April 1, 2026:

Employees may use up to 40 hours (5 days) of paid sick leave per calendar year.

Even if an employee has more than 40 hours accrued, use is limited to 40 hours in a calendar year. Unused accrued sick leave remains available for future use, subject to the 80-hour cap.

Sick leave used prior to April 1, 2026 will not be retroactively limited.

Permitted Uses

Paid sick leave may be used for:

  • Diagnosis, care, or treatment of an existing health condition

  • Preventive care

  • Care of a family member

  • Certain situations involving domestic violence, sexual assault, or stalking

Sick leave may be taken in increments consistent with payroll practices.

Rate of Pay

Sick leave will be paid at the employee’s regular rate of pay in accordance with California law.

Separation

Unused sick leave is not paid out upon separation.

If rehired within one year, previously accrued unused sick leave will be reinstated.

Leaves of Absence

Employees may be eligible for protected leave under California and federal law, including:

  • Family and Medical Leave (if applicable)

  • Pregnancy Disability Leave

  • Jury Duty Leave

  • Voting Leave

  • Military Leave

Requests should be directed to management.

Workplace Safety

Employees must follow all safety rules and report unsafe conditions immediately.

Standards of Conduct

Employees are expected to:

  • Act professionally

  • Treat coworkers respectfully

  • Follow company policies

  • Protect company property

Violations may result in discipline, up to and including termination.

Company Policy

Confidentiality

Employees may not disclose confidential business information during or after employment.

Drug and Alcohol Policy

Employees may not work under the influence of drugs or alcohol.

Employee Acknowledgment

I acknowledge that I have received and understand this Employee Handbook. I understand that employment is at-will and that policies may be modified by the Company.

Company Policies

1. Professional Conduct – “Leave It at the Door”

To maintain a safe, focused, and positive work environment, all staff are expected to arrive ready to work. Personal stress, conflict, and emotional matters should be left outside of the workplace. Each team member is responsible for maintaining professionalism and supporting a respectful kitchen culture.

2. Communication Standards

·         Missed Clock-In/Clock-Out: Immediately text the Chef or Manager with the correct time.

·         Sick Notification: Provide as much advance notice as possible.

·         Prolonged Illness: A phone call is required (not text or email).

·         Late Arrival: Inform the Chef BEFORE you are late whenever possible.

3. Phone & Electronic Device Policy

·         No personal cell phone use in the kitchen.

·         If a call/text is necessary, inform the Chef and step outside the kitchen.

·         No personal headphones or music in the kitchen unless management grants permission.

4. Attendance Expectations

Life happens. Reliable attendance is critical to kitchen operations. If you anticipate being late or absent, notify the Chef immediately. Refer to the Paid Sick Leave Policy in the Employee Handbook for sick leave eligibility and usage.

5. Dress Code & Personal Hygiene

·         No nail polish. Nails must be trimmed and clean.

·         No excessive jewelry or rings.

·         No facial piercings that may fall into food.

·         Hair must be secured under a hat (provided if needed) or tightly pulled back.

·         Aprons must NOT be worn into restrooms.

·         Maintain a clean and professional appearance at all times.

6. Clean As You Go Policy

·         Clean knives immediately after use. Do not leave them in dish areas.

·         Fully clean your station before beginning a new task.

·         Place all side towels and dish towels in the dirty bin at shift end.

·         Change aprons when working with raw meats, flour, gluten, or allergens.

·         When handling allergens (nuts, gluten, shellfish, raw meats), disinfect work areas completely before new tasks.

·         Wash hands frequently and follow sanitation protocols at all times.

7. Order Packing Protocol

·         Review menu items for visual familiarity before packing.

·         No more than TWO items removed from the walk-in at one time.

·         The person gathering items should NOT pack the order.

·         All orders must be checked by TWO separate individuals before sealing.

·         Accuracy must be confirmed prior to stapling bags.

8. Emergency & Safety Policy

·         Fire: Evacuate immediately and call 911.

·         Earthquake: Drop, Cover, and Hold. Evacuate when safe.

·         Accidents/Injuries: Notify management immediately and seek medical care if needed.

·         Know locations of fire extinguishers and first aid kits.

By submitting this form, you acknowledge receipt of the Employee Handbook and Company Policies and agree to abide by all provisions contained therein.