SOW.doc

Statement of Work Cook & Food Service Worker Project Title:

Support Services for NIH Clinical Center Kitchen Department:

Clinical Center/National Institutes of Health/

Nutrition Department (ND) Project Officer:

Anita Bailey Project Officer:

Dora Bell (alternate)

Period of Performance: 3/1/2018 – 9/30/2019 one-year period

INTRODUCTION

The National Institutes of Health (NIH) is the nation's foremost federally funded biomedical research institution. The Mark O. Hatfield Clinical Research Center (CRC) is the onsite hospital for the NIH campus. The Nutrition Department provides nutrition services and research support for patients undergoing treatment within the hospital. This statement of work (SOW) specifically outlines the staffing service requirements for food service workers and cooks.

BACKGROUND

The NIH is the nation’s foremost federally funded biomedical research institution. It is comprised of twenty-seven Institutes, Centers, and Divisions. The NIH Clinical Center (CC) is the on-site 200-bed hospital for the NIH campus comprised of clinical, laboratory, and administrative staff who support the Institutes as they conduct clinical research working with inpatients and outpatients participating in research studies at the NIH.

Over 150 therapeutic and research diets are utilized by patients. Every food item/product/nourishment undergoes a comprehensive review by a Registered Dietitian before it can be added to the food management system database (CBORD), included on the room service menu and served to a patient. These reviews are conducted on an ongoing basis to ensure that the Nutrition Department is in compliance with all regulatory requirements (FDA, JC, etc) for safe patient care.

Because patients being followed at the NIH Clinical Center are undergoing research, the Nutrition Department must not only ensure that patients receive the best nutritional care but also they ensure the integrity of research protocols related to nutrition.

Clinical Research Dietitians provide comprehensive nutrition services to patients of all ages. CC dietitians specialize in a variety of areas. Clinical research dietitians are available to consult with CC investigators regarding the planning, design, and implementation of nutrition-related components of proposed research protocols.

Research diets needing high levels of control are developed by metabolic dietitians and are prepared in a specialized Metabolic Kitchen.

Services provided by the metabolic dietitians and metabolic kitchen include:

· Assistance with screening subjects for protocols involving highly controlled research diets

· Individually calculated diets using accurate nutrient and ingredient databases

· Accurately weighed and measured foods

· Standardized food preparation and presentation

· Standardized meals

· Food arrays

· Taste tests

SCOPE

This statement of work (SOW) outlines the requirements to support temporary Cook and Food Service Worker services for a 1- year period. This will be completed through a contract for a 12-month period. The Cook and Food Service Worker services will support operational needs of the Nutrition Department. This SOW specifically outlines the staffing service requirements for Cooks and Food Service Workers.

OBJECTIVES

The NIH Clinical Center Nutrition Department has a requirement to procure support services for the metabolic kitchen. Support services required are:

· (1) Full time equivalent Food Service Worker

· (1) Full time equivalent Cook

REQUIREMENTS

Tasks

Refer to Appendix A and Appendix B Deliverables The contractor must deliver resumes for review to the Contract Officer’s Representative (COR) within 5 business days from the request. The contractor must coordinate with the COR to conduct in-person interviews at the NIH CC with potential candidates after the resumes have been reviewed. Telephone or teleconference interviews may be used at the discretion of the NIH CC if the situation requires.

Schedule

The period of performance for the temporary Cook and Food Service Worker services is anticipated to be no more than 1 year from the date of contract award. The estimated start date is March 1, 2018.

The contract will be performed at:

NIH Clinical Center (CRC Building)

9000 Rockville Pike Bethesda, MD 20892

GOVERNMENT FURNISHED SERVICES

There are no government Furnished equipment requirements

SECURITY REQUIREMENTS

Refer to Appendix C for Specific Requirements

NIH Clinical Center

Nutrition Department (ND)

Technical Evaluation Criteria

The Offeror shall demonstrate that they have the capability to provide the required staff as stated in the NIH Clinical Center’s requirements 75% The Offeror shall provide a list of at least 3 references currently being serviced, including contact information. Scoring in this category will be dependent on the quality of services provided to other accounts of equal or greater size/complexity as the Clinical Center. 10% The Offeror shall be rated by competitive pricing (competitive pricing to include lowest cost for items as well as no additional shipping charges) 15% NIH Clinical Center

Nutrition Department (ND)

Funding provided for this fiscal year will be based on a 12-month period.

Food Service Cook

(Hours) Total

Worker (Hours) Total

$21.50 (2080)

44,720.00

$20.00 (2080) 41,600

Appendix A Cook Description

The Cook position encompasses duties within the Nutrition Department, Food Service Section.

Shift Hours/Days

40 hours per week with variable shifts to include night and weekend coverage.

Job Duties

Prepares and cooks a full range of foods such as meats, poultry, seafood, fish, vegetables, fruits, soups, sauces, and gravies in bulk and for single orders. Prepares and cooks a full line of breakfast foods such as bacon, sausage, eggs, pancakes, French toast, cooked cereals; a limited number of bakery type foods such as cookies, muffins, and quick breads. Products prepared must adhere to standardized recipes involving different levels of difficulty to meet established standards. Makes judgments, at different steps during the preparation process, about products being prepared to ensure that quality meets standards. Effectively applies knowledge of quantity and short order cookery procedures to produce standard food products.

Operates specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items under refrigeration while following special health and safety procedures.

Plans (i.e. determines sequence of preparation) and coordinates the preparation of entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce a complete meal on time and at the proper temperature.

Incumbent uses menus, standardized recipes, and production tallies to schedule and prepare foods for meals under the guidance of the kitchen supervisor in accordance with quality and timeliness standards for the service.

Coordinates the food preparation assignments of food service workers who assist with preparation. Ensures that lower graded employees perform cooking assignments correctly. Assists supervisors in training new cooks.

Uses any of the following cooking methods singularly or in combination: grill, broil, bake, roast, boil, fry, braise, sauté, poach, and steam. Must be able to prepare several different short order food items simultaneously within established timeframes. According to menu, must identify advanced preparation items needed and perform a variety of advanced preparation tasks.

Takes daily inventory of items stored in production unit and communicates any needs to supervisor of items needed for food production.

Maintains clean, sanitary and orderly work area; completes ware washing and related tasks. Demonstrates understanding of infection control procedures through preparation techniques, food handling, and personal hygiene habits. Labels, dates, stores and rotates foods to ensure safety; exercises Hazard Analysis and Critical Control Point (HACCP) principles; performs other cleaning tasks (i.e., cleaning refrigerator, oven, work tables, walls) using proper cleaning agents and protective gear. Maintains clean, sanitary and orderly work area including: refrigerators, freezers, and cooking equipment.

Sets up hot food station with pasta, soups, gravies and other large quantity production food items. Ensures amount produced is correct according to production report using batch cooking to maintain quality of food.

For room service, prepares several different short order food items simultaneously within established timeframes. According to menu, identifies advanced preparation items needed and performs a variety of advanced preparation tasks.

Operates a variety of kitchen equipment properly and safely; disassembles and assembles for cleaning equipment such as cook tanks, agitating kettles, pump fill stations, tipper ties, blast chillers, and vacuum packers. Maintains clean, sanitary and orderly work area. Records food temperatures as part of maintenance procedure for safe service of foods. Brings food up to safe temperatures when indicated. Reports faulty equipment to supervisor; labels, dates, stores and rotates foods to ensure safety; performs other cleaning tasks (i.e., cleaning refrigerators, ovens, work tables, walls) that are assigned, using proper cleaning agents.

Prepares, cooks, assembles, and labels a full range of foods, fluids, and special liquid formulas required for Metabolic diets (including, but not limited to, controlled diets, test meals, and specialized feedings) with strict compliance to precise standardized preparation methods, recipes, and menus. Precisely weighs the measures ingredients (using gram weights, milliliter volumes, and other measures) and portions food to ensure precise specified servings and nutrient content for research protocols. Wraps and labels weighed foods for freezing or other storage in accordance with special techniques for metabolic protocols. Stores foods in batches by dates to ensure constant sources for metabolic protocols.

Prepares, cooks, and assembles special diet products such as, but not limited to, low protein, gluten-free, or allergy-compliant products for patients on special diets.

Prepares, assembles, labels, delivers, stores, and properly disposes of enteral formula and other special liquid formulas.

For Metabolic diets, assembles food for patients and verifies accuracy and completeness of trays. Delivers trays directly to patients or designated locations, returns to pick up trays, and may perform analysis of foods not consumed based on protocol requirements. Weights and records refused foods and prepares replacements bases on protocol requirements.

For Metabolic food, takes inventories and prepares order requisitions based on par levels and upcoming study patients.

For Metabolic diets, interacts with nutrition department staff, nurses, study investigators, patients, and other staff regarding diet orders, diet changes, and food requests. Interacts with patients to encourage compliance with metabolic diets. Teaches patients metabolic techniques for food consumption.

As needed, performs any other food service related duties such as weighing and measuring food items, checking trays, serving on the patient tray line, delivery and picking up trays, preparing special feedings; trays for research protocols, breaking down tray line by removing unused food to an appropriate storage area or discarding, and delivering soiled pans and utensils to pots washing area.

In addition to working in the production area of the main kitchen and metabolic kitchen, there may be periods where the contractor will also be required to support the food service duties in the main kitchen including: checking trays, serving on the patient tray line, delivering and picking up trays, preparing special feedings and trays for research protocols, breaking down tray line by removing unused food to an appropriate storage area or discarding, and delivering soiled pans and utensils to pot washing area.

Depending on the level of control needed for a research diet, the diet may be prepared in either the Main Kitchen or the Metabolic Kitchen. A dietitian involved with the protocol will determine which kitchen is best suited for the research diet.

Qualifications

The incumbent must be able to meet the following minimum positions requirements:

· Read, write, and speak English to effectively communicate with all patients and other health care providers

· Complete work that sitting, walking, or standing for long periods of time (4-8 hours) and may occasionally require stooping or kneeling (e.g., to pick up items from the floor or to remove and replace items on lower shelves) and/or reaching above shoulders (e.g., to remove or replace items on upper shelves) Due to the implementation of several new metabolic protocols and an increase in the volume of research diets, an additional cook and food service worker are required to supplement the existing metabolic kitchen staff. The candidates selected will be required to work full time 40 hours per week on varied schedules that include weekends, holidays and evening work. In addition, these positions are designated as emergency/essential positions and candidates are required to report to duty during inclement weather and other times when the federal government is closed.

The place of performance is Building 10 CRC, Room B2-2426, Bethesda, MD 20892 (Main and Metabolic kitchens).

In order to maintain and ensure the integrity of the research diets, the candidates selected must possess the following:

· Experience with the precise weighing and measuring of ingredients (using gram weights, milliliter volumes, and other measures)

· Experience in a health care environment

· Strong communication and customer service skills

· Excellent time management skills

Current assigned employees whenever feasible, will be allowed to continue working for some reasonable transition period; thereafter, they should be given the choice of applying to stay on their current assignment with the new staffing firm.

Appendix B Food Service Worker Description

The Food Service Worker position encompasses duties within the Nutrition Department, Food Service Section.

Shift Hours/Days

40 hours per week with variable shifts to include night and weekend coverage.

Job Duties

Performs a variety of food service task involving preparing food and serving patients. Organizes work assignments in logical sequence to quickly and accurately meet strict meal schedules. Incumbent performs a variety of food service task in the areas of meal set up, assembly, and delivery and providing assistance to cooks.

Works on most assembly stations on the tray line during peak service times. Reads the meal ticket, selects, and places correct food items on patient trays as they proceed down tray assembly line. Loads meal trays onto delivery carts. May assemble trays from beginning to completion during non-peak service times.

Under general guidance of a cook, assists in simple food preparation by weighing, measuring, portioning, wrapping, peeling and chopping foods as needed. Assembles ingredients according to standardized recipes. In some work situations, prepares some uncooked foods such as sandwich spreads and salad dressings.

Transports food and other nutrition related items to/from the loading dock. This includes utilizing motorized transportation equipment to deliver food to the patients. Incumbent will be trained and licensed on all motorized & non-motorized transportation equipment.

Identifies obvious discrepancies and differences between the prescribed diet and the food items designated on the menu.

Assists with on-the-job training of food service workers at the same or lower grades. Performs other duties, in accordance with grade, as assigned by a supervisor.

Sets up food and supplies for meal service such as dishes, silverware, trays, napkins, condiments, cold food such as salads, desserts, breads, beverages, and hot food steam items.

Breaks down and cleans assigned area when the meal is finished and returns soiled trays and dishes to the dish room.

Promptly delivers meal trays, picnics, menus, and supplies to patient care units, or outpatient clinics.

Demonstrates proper precautions and procedures when entering isolation rooms.

Removes soiled trays from patient units and returns to kitchen for dishwashing.

Uses work sheets to set up assigned station on the tray line with the correct supplies and food items.

Assembles fresh fruit and salads in quantity using prepared dressing and portion into standard serving sizes. Portions others food items (e.g. gelatins, juices, and desserts) into standard serving sizes using the proper utensils and containers. Makes cold sandwiches using prepared ingredients and packs box lunches.

Food Service workers operate a mechanical dishwasher, including a conveyor belt feeding dishwasher. Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning. Checks temperature gauges to ensure proper temperatures are reached for proper cleaning sanitation. Scrape, soak scour, and scrub the heavier cooking utensils such as mixing bowls and pots which because their large size and weight, are awkward to handle.

Cleans and sanitizes work areas and performs heavy-duty cleaning task throughout the food service and related areas, such as cleaning space under and behind kitchen equipment, cleaning walk-in refrigerators/freezers, tray line equipment, dish machine and pulper as well as other related equipment.

Demonstrates understanding of infection control procedures through preparation techniques, food handling, storage and personal hygiene habits.

Reports faulty equipment to supervisor; labels, dates, stores, and rotates food to ensure safety; and exercises HACCP principles; performs other cleaning task (i.e. cleaning refrigerator, oven, work tables, walls) that are assigned, using proper cleaning agents and protective gear.

Collects and removes bins of trash to designated area. Returns trash bins to kitchen and cleans and sanitizes as needed.

Food service workers at this level may unload food deliveries from/carts in storeroom.

In addition to working in the main kitchen, there may be periods where the contractor will also be required to support the metabolic kitchen. Depending on the level of control needed for a research diet, the diet may be prepared in either the Main Kitchen or the Metabolic Kitchen. A dietitian involved with the protocol will determine which kitchen is best suited for the research diet. Other duties that may be required in the metabolic kitchen:

Assembles food for patients and verifies accuracy and completeness of trays. Delivers trays directly to patients or designated locations, returns to pick up trays, and may perform analysis of foods not consumed based on protocol requirements. Weights and records refused foods and prepares replacements bases on protocol requirements.

For metabolic food, takes inventories and prepares order requisitions based on par levels and upcoming study patients.

For metabolic diets, interacts with nutrition department staff, nurses, study investigators, patients, and other staff regarding diet orders, diet changes, and food requests. Interacts with patients to encourage compliance with metabolic diets. Teaches patients metabolic techniques for food consumption.

As needed, performs any other food service related duties in the metabolic kitchen such as weighing and measuring food items, checking trays, serving on the patient tray line, delivery and picking up trays, preparing special feedings; trays for research protocols, breaking down trays by removing unused food to an appropriate storage area or discarding, and delivering soiled pans and utensils to pots washing area.

Qualifications

The incumbent must be able to meet the following minimum positions requirements:

· Read, write, and speak English to effectively communicate with all patients and other health care providers

· Complete work that sitting, walking, or standing for long periods of time (4-8 hours) and may occasionally require stooping or kneeling (e.g., to pick up items from the floor or to remove and replace items on lower shelves) and/or reaching above shoulders (e.g., to remove or replace items on upper shelves) Due to the implementation of several new metabolic protocols and an increase in the volume of research diets, an additional cook and food service worker are required to supplement the existing metabolic kitchen staff. The candidates selected will be required to work full time 40 hours per week on varied schedules that include weekends, holidays and evening work. In addition, these positions are designated as emergency/essential positions and candidates are required to report to duty during inclement weather and other times when the federal government is closed.

The place of performance is Building 10 CRC, Room B2-2426, Bethesda, MD 20892 (Main and Metabolic kitchens).

In order to maintain and ensure the integrity of the research diets, the candidates selected must possess the following:

· Experience with the precise weighing and measuring of ingredients (using gram weights, milliliter volumes, and other measures)

· Experience in a health care environment

· Strong communication and customer service skills

· Excellent time management skills

Current assigned employees whenever feasible, will be allowed to continue working for some reasonable transition period; thereafter, they should be given the choice of applying to stay on their current assignment with the new staffing firm.

Appendix C Security Requirements