"Chef - may be responsible for all food service operations and also may supervise the many kitchens of a hotel, restaurant group or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. For assistance in determining whether an employee who performs managerial duties or functions in addition to his or her chef work meets the duties tests for exemption from the FLSA's minimum wage and overtime pay requirements, begin with the Executive Employee section. For assistance in determining whether an employee who has attained a four-year specialized academic degree in a culinary arts program and who performs these or similar duties is entitled to overtime pay, begin with the Professional Employee section, and select the learned category. The professional exemption is not available, however, to cooks who perform predominantly routine mental, manual, mechanical or physical work."
You also can't dock pay by the minute or hour, only by the day.
"Chef - may be responsible for all food service operations and also may supervise the many kitchens of a hotel, restaurant group or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef. For assistance in determining whether an employee who performs managerial duties or functions in addition to his or her chef work meets the duties tests for exemption from the FLSA's minimum wage and overtime pay requirements, begin with the Executive Employee section. For assistance in determining whether an employee who has attained a four-year specialized academic degree in a culinary arts program and who performs these or similar duties is entitled to overtime pay, begin with the Professional Employee section, and select the learned category. The professional exemption is not available, however, to cooks who perform predominantly routine mental, manual, mechanical or physical work."
You also can't dock pay by the minute or hour, only by the day.