Attachment (1)_PWS.pdf

Page 1 of 11 Pages

PERFORMANCE WORK STATEMENT (PWS)

COMMERICIAL MEAL SERVICES AT

UNIFORM PIER AT NAVAL BASE GUAM

FOR SAILORS ASSIGNED TO USS EMORY S LAND (AS-39)

1.0 BACKGROUND

1.1 USS EMORY S LAND (AS 39), a U.S. Pacific Fleet submarine tender, homeported in Guam, will conduct complex and intrusive shipboard maintenance at Uniform Pier on Naval Base Guam, Guam, a forward deployed Naval Base, from 04 December 2023 to 06 April 2024. During this maintenance period, the ship will not be habitable and the ship’s galley will be closed.

1.2 For the duration of the maintenance period, a total of 375 Navy Sailors will be assigned to the ship. All of these Sailors will be working and living on a berthing barge that will be docked in close proximity (less than 200 yards) to the EMORY S LAND at Uniform Pier on Naval Base Guam.

1.3 During this maintenance period, the ship’s dedicated food service team, comprised of civilian mariners provided by the Military Sealift Command (MSC), will be temporarily assigned to other activities and will not be available. As a result, EMORY S LAND will not have personnel available to perform food service functions during the maintenance period.

1.4 Uniform Pier on Naval Base Guam is in an area with extremely limited commercial dining options. There is no Naval Base Galley and the closest food option is a 30 minute walk. Authorizing Basic Allowance for Subsistence (BAS) I entitlements (e.g., additional financial resources) for eligible Sailors to enable them to procure meals on the local economy is not an optimal solution.

1.5 To ensure that EMORY S LAND Sailors have ready-access to nutritional meals in close proximity to their place of work and domicile, the Navy seeks a Contractor to prepare meals off-site, deliver, and serve those prepared meals to the ship’s crew on a dedicated berthing barge.

2.0 OBJECTIVE/SCOPE OF WORK

2.1 The Navy seeks a qualified Contractor in Guam to provide meal services to

EMORY S LAND (AS 39) Sailors from 04 December 2023 thru 06 April 2024.

The estimated number of breakfast, brunch, lunch and dinner serve per day is provided in enclosure one (1). All meals shall be served buffet-style in a dining area on the ship’s dedicated berthing barge or in a tent on the pier. The dining area is equipped with a serving line and tables and chairs for patrons. All meal and

Page 2 of 11 Pages beverage services shall be in accordance with the requirements of this Performance Work Statement (PWS).

2.2 The Contractor shall have maximum flexibility on how and where to prepare all meals.

2.3 At the Contractor’s discretion and if available, the Contractor may utilize the government equipment installed on the berthing barge, identified in Paragraph 3.2.1 of this Performance Work Statement. The availability of the equipment shall not stop the Contractor from adhering to the meal requirement provided in Performance Work Statement (PWS).

2. 4

3.0 PERFORMANCE REQUIREMENTS

3.1 Meal Service

3.1.1 Location. All meals shall be served in a 200-person capacity dining room on a berthing barge at Naval Base Guam. The address of the barge will be 1 Uniform Pier, Santa Rita, 96915, Guam.

3.1.2 Meal Times. Planned meal times are listed below. Subject to mutual agreement between the Contracting Officer’s Representative (COR) and the Contractor, meal times may be modified on a case-by-case notice with at least 72 hours-notice.

Day Meal Start Time End Time

Monday – Sunday

(Routine)

Breakfast 6:30 AM 8:00 AM Lunch 11:30 AM 1:00 PM Dinner 4:30 PM 6:00 PM

Holiday Routine (*)

Breakfast 6:30 AM 8:00 AM Brunch 9:30 AM 1:00 PM Dinner 4:30 PM 6:00 PM

(*) Christmas Day and New Year’s Day

3.1.3 Meal Menu. The Contractor shall provide to the COR, and prominently display in the dining area, the planned menu for the current day and the next six days. In developing the Contractor’s planned menu, the Contractor shall use as a guide, the Naval Supply Systems Command publication titled ‘Food Service Management General Messes, NAVSUP Publication 486, Volume II, Revision 9, November 2020.’ This instruction includes menu planning recommendations, referred to as ‘Go For Green (GFG),’ that the Contractor shall utilize to inform menu planning.

GFG categorizes food items into three broad categories and seeks to promote the

Page 3 of 11 Pages consumption of foods that are least-processed, nutrient packed, fibrous, low in sugar and contain healthy fats. The Contractor shall strive to provide a wide variety of offerings by incorporating seasonal dishes, holiday dishes, and ethnic dishes. At a minimum, the Contractor’s menu shall consist of the following:

3.1.3.1 Breakfast. At least one hot entrée, a balanced meal consisting of a main course, with assorted meats, starch, cut up and/or whole fruit (no less than two seasonal choices), cereal, and beverages where at least on beverage is a source of Vitamin C. A vegetable may be offered based on customer request (sautéed or fresh cut vegetables for an egg Omelette; and/or, fresh avocado or other fresh vegetables, and/or fruit salsa/beans).

3.1.3.2 Brunch. At least three hot entrées appropriate for the holiday. A balanced meal consisting of a main course, with assorted meats, starch, cut up and/or whole fruit (no less than two seasonal choices), cereal, and beverages where at least on beverage is a source of Vitamin C. Assorted bread, salad (fresh cut vegetables and regular and low fat salad dressing), fruit, vegetable (no less than two cooked vegetables), A vegetable may be offered based on customer request (sautéed or fresh cut vegetables for an egg Omelette; and/or, fresh avocado or other fresh vegetables, and/or fruit salsa/beans). Dessert (cookies, brownie, pie, etc.).

3.1.3.3 Lunch. One hot or cold entrée, a balanced meal consisting of a main course, with assorted bread, salad (fresh cut vegetables and regular and low fat salad dressing), fruit, vegetable (no less than two cooked vegetables), dessert (cookies, brownie, pie, etc.), and beverages.

3.1.3.4 Dinner. Two hot entrées, a balanced meal consisting of main course, with assorted bread, salad (fresh cut vegetables and regular and low fat salad dressing, balsamic vinegar, olive oil, fresh lemons), vegetable (no less than two cooked vegetables), dessert (cookies, brownie, pie, etc.), and beverages. If a fatty entrée is served, the other entrée served must be a healthy entrée such as fish or chicken breast.

3.1.4 Beverages. The Contractor shall provide beverages during all meals. At a minimum, the following beverage choices must be offered during meal service:

coffee, tea, skim milk, 2% milk, chilled soda (various flavors caffeinated and non-caffeinated), and one or more fruit juices with Vitamin C.

3.1.5 How Served. The Contractor shall abide by all Department of Health regulations in the handling, stowage, and serving of all meals. The Contractor shall provide sufficient personnel for the preparation and serving of all meals. This effort includes the preparation and cleanup of all serving and dining areas. All meals shall be served in a buffet style. To maintain food portion controls, the Contractor shall provide personnel to place all prepared food products on a patron’s dinner plate. Beverages may be provided for self-service.

Page 4 of 11 Pages

3.1.6 Meal Service Equipment. The Contractor shall provide all equipment required to serve all meals. This includes, serving dishes, serving utensils, food warmers, and linens.

3.1.7 Dinnerware and Utensils. The Contractor shall provide all dinnerware and utensils required to consume each meal. This includes, but is not limited to, serving trays, plates, bowls, forks, knifes, spoons, napkins, drinking cups (cold/hot with lids). The Contractor shall provide disposable containers and disposable dinnerware to patrons that require a meal-to-go. The Contractor shall assume that 10% of all meals will be taken to-go. At the Contractor’s discretion, disposable dinnerware and utensils may be utilized for all meals.

3.1.8 Meal Clean-Up, Trash and Waste Disposal. Prior to serving any meal, the Contractor shall ensure the meal service area and dedicated dining areas are clean and orderly. Following any meal service, the Contractor shall clean and make orderly, the meal service area and dining area. During the course of any meal, the Contractor will promptly clean-up any spills that occur in the food service area.

The Government shall ensure adequate trash collecting services are available on the pier in close proximity to the berthing barge. The Contractor shall be responsible for collecting all waste associated with a meal service and placing it in a dedicated trash receptacle.

3.2 Government Furnished Equipment

3.2.1 In the execution of this Performance Work Statement, the Contractor may use the below listed equipment installed on the ship’s berthing barge.

(1) Steam-operated hot wells on the food serving line to maintain food temperature in support of food service operations.

(2) Dining room tables.

(3) Dining room chairs.

(4) Securable storage area identified by ship’s force.

(5) Barge’s Scullery

3.3 Deep Cleaning

3.3.1 Within 72 hours of serving the last meal associated with this Performance Work Statement, the Contractor shall conduct a deep cleaning of the dining room and all spaces utilized to prepare and store food items. This effort shall include removing all dirt and food stains from the floors, walls, light fixtures, and surface area of all equipment in these areas. The goal of the deep cleaning is to return all spaces and equipment to the level of cleanliness at the time Contractor services began.

Page 5 of 11 Pages

3.4 Meal Service Summary TABLE A

DATES NUMBER OF

PARTICIPANTS

MEAL SERVICE

04 DEC 2023 - 06 APR

See enclosure one (1) for the breakdown of meals serve

Monday to Sunday:

Breakfast, Lunch and Dinner

Holidays: Breakfast, Brunch and Dinner

3.5 Service Delivery Summary TABLE B

PERFORMANCE OBJECTIVES PARAGRAPH PERFORMANCE LEVEL

1. Provide meal services on the dates and times required.

Paragraph 3.1.2 100% delivery and compliance.

2. Provide meals prepared in accordance with Navy Guidelines.

Paragraph 3.1.3 100% delivery and compliance.

3. Provide beverages as required. Paragraph 3.1.4 100% delivery and compliance.

4. Serve meals to all patrons. Paragraph 3.1.5 100% delivery and compliance.

5. Provide serving utensils and equipment. Paragraph 3.1.6 100% delivery and compliance.

6. Provide all required dinnerware, utensils and beverage containers required to consume meals.

Paragraph 3.1.7 100% delivery and compliance.

7. Meal Clean-Up, Trash and waste disposal.

Paragraph 3.1.8 100% delivery and compliance.

8. Conduct a deep-cleaning. Paragraph 3.3.1 100% delivery and compliance.

4.0 QUALITY ASSURANCE

4.1 The Contractor is responsible for implementing and maintaining a Quality Control

Program (QCP) to ensure that the work performed meets or exceeds contract requirements and results in the correction of potential and actual problems. The QCP shall be implemented on the first day of contract performance.

4.2 Notwithstanding the Contractor’s PWS, the Government will establish a Quality

Assurance Surveillance Program (QASP) to ensure that the services that are rendered by the Contractor are acceptable and meets the Government’s minimum requirements. The Government’s QASP will address what deliverables are recommended for surveillance and the method and surveillance periodicity to ensure the quality of deliverables as outlined in this PWS. The QASP addresses

Page 6 of 11 Pages what will be reviewed and shall outline actions to be taken by the Contractor, should review(s) and/or inspections identify areas requiring remedial action.

4.3 Food Inspection/Security: The QASP includes on-site food inspection of the

Contractor’s preparation facilities in accordance with NAVMED P-5010-1: Food Safety. The Government will inspect food preparation and other criteria set forth in P-5-10-1 with Government personnel.

4.4 Periodic Progress Meetings: The Contracting Officer, COR, and/or other

Government personnel, as appropriate, may meet with the Contractor to review the Contractor's performance. At these meetings the Government representative will apprise the Contractor of how the Government views the Contractor's performance and the Contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the Government

5.0 GOVERNMENT FURNISHED PROPERTY & SERVICE

5.1 General.

5.2 Equipment.

6.0 CONTRACTOR QUALIFICATIONS

6.1 All services rendered by the Contractor shall be performed by US or naturalized US

Citizens. The Contractor shall be in compliance with all applicable Federal, State, and local laws. The Contractor shall possess a current Department of Health certification for facility and food servers. This certification shall be provided as part of contractor proposal.

6.2 The quote submittal shall include a proposed menu that would support the first thirty-days of the performance period.

6.3 The Contractor shall have prior experience in providing meal services. This experience should encompass large volume multi-meal service to comparable numbers of personnel in an off premise catering endeavor. The Contractor shall provide a minimum of two (2) contactable references within the last 24 months of similar size and scope.

6.4 Security Requirements: This contract does not require a security clearance level and clearance granted by the Defense Security Service (DSS). Should contractor personnel receive or suspect they have learned of classified information beyond their level of clearance, the Contractor shall identify and immediately report suspicions to the COR. The Contractor shall comply with all applicable shipyard security regulations and procedures and obtain any necessary access, clearances, approvals or badges prior to the period of performance. The Contractor shall not

Page 7 of 11 Pages disclose and shall safeguard procurement sensitive information, and Government work products that are obtained or generated in the performance of this contract.

6.5 The Contractor shall be in compliance with the Manual of Naval Preventative

Medicine; NAVMED P-5010-1: Food Safety.

7.0 CONTRACTOR PERSONNEL

7.1 The Contractor shall furnish sufficient personnel to perform all work specified within this contract.

7.1.1 When performing work associated with this PWS, the Contractor shall make clear to all individuals they deal with that they are Contractor employees and not DOD personnel when working in any situation where their contractor status is not obvious to third parties. Contractor employees shall clearly identify themselves as a Contractor (i.e. company shirt, pin, visible company identification, etc.) in a visible location as to who their employer is, to avoid creating an impression that they are government officials.

7.1.2 Contractor personnel shall not manage, supervise, direct, or task US military, DOD civilians or other personnel not associated with the Contractor while performing the tasks within this PWS.

7.1.3 Contractor personnel shall not make any commitment which commits the expenditure of US Government resources.

7.1.4 The Contractor performing services shall be required to comply with all US Navy and shipyard rules, regulations, and training that is applicable to conduct, safety, security, and procedures governing site entry and exit.

7.1.5 Contractor personnel shall not establish an employee-employer relationship with

COMSUBPAC under this PWS.

7.1.6 The Contractor shall not provide personal services. If Contractor employees are directed by any government employee at any time to perform services not covered under this contract, the Contractor shall immediately notify the COR.

8.0 POINTS OF CONTACT

8.1 Technical Point of Contract (TPOC). The TPOC for this requirement is James

(Jim) Martindale, COMSUBPAC N41A Deputy for Supply, available at james.martindale@navy.mil and (808) 473-5535.

8.2 Contracting Officer Representative (COR). The COR for this requirement is ENS

Sean Lucas, the EMORY S LAND (AS 39) S8 Materiel Officer. ENS Lucas is available at sean.lucas@as39.navy.mil and 671-343-1124 Ext. 6052.

Page 8 of 11 Pages

9.0 SITE ACCESS

9.1 The Contractor will be required to gain access to Naval Base Guam, Uniform Pier.

Enclosure 1

ESL MTA Meal Plan Day of week Breakfast Lunch Dinner Monday 12/4/2023 200 375 200 Tuesday 12/5/2023 200 375 200 Wednesday 12/6/2023 200 375 200 Thursday 12/7/2023 200 375 200 Friday 12/8/2023 200 375 200 Saturday 12/9/2023 125 100 100 Sunday 12/10/2023 125 100 100 Monday 12/11/2023 200 375 200 Tuesday 12/12/2023 200 375 200 Wednesday 12/13/2023 200 375 200 Thursday 12/14/2023 200 375 200 Friday 12/15/2023 200 375 200 Saturday 12/16/2023 125 100 100 Sunday 12/17/2023 125 100 100 Monday 12/18/2023 200 375 200 Tuesday 12/19/2023 200 375 200 Wednesday 12/20/2023 200 375 200 Thursday 12/21/2023 200 375 200 Friday 12/22/2023 200 375 200 Saturday 12/23/2023 125 100 100 Sunday 12/24/2023 125 100 100 Monday 12/25/2023 75 450 300 Tuesday 12/26/2023 200 375 200 Wednesday 12/27/2023 200 375 200 Thursday 12/28/2023 200 375 200 Friday 12/29/2023 200 375 200 Saturday 12/30/2023 125 100 100 Sunday 12/31/2023 125 100 100 Monday 1/1/2024 75 450 300 Tuesday 1/2/2024 200 375 200 Wednesday 1/3/2024 200 375 200

Page 9 of 11 Pages

Thursday 1/4/2024 200 375 200 Friday 1/5/2024 200 375 200 Saturday 1/6/2024 125 100 100 Sunday 1/7/2024 125 100 100 Monday 1/8/2024 200 375 200 Tuesday 1/9/2024 200 375 200 Wednesday 1/10/2024 200 375 200 Thursday 1/11/2024 200 375 200 Friday 1/12/2024 200 375 200 Saturday 1/13/2024 125 100 100 Sunday 1/14/2024 125 100 100 Monday 1/15/2024 200 375 200 Tuesday 1/16/2024 200 375 200 Wednesday 1/17/2024 200 375 200 Thursday 1/18/2024 200 375 200 Friday 1/19/2024 200 375 200 Saturday 1/20/2024 125 100 100 Sunday 1/21/2024 125 100 100 Monday 1/22/2024 200 375 200 Tuesday 1/23/2024 200 375 200 Wednesday 1/24/2024 200 375 200 Thursday 1/25/2024 200 375 200 Friday 1/26/2024 200 375 200 Saturday 1/27/2024 125 100 100 Sunday 1/28/2024 125 100 100 Monday 1/29/2024 200 375 200 Tuesday 1/30/2024 200 375 200 Wednesday 1/31/2024 200 375 200 Thursday 2/1/2024 200 375 200 Friday 2/2/2024 200 375 200 Saturday 2/3/2024 125 100 100 Sunday 2/4/2024 125 100 100 Monday 2/5/2024 200 375 200 Tuesday 2/6/2024 200 375 200 Wednesday 2/7/2024 200 375 200 Thursday 2/8/2024 200 375 200 Friday 2/9/2024 200 375 200 Saturday 2/10/2024 125 100 100 Sunday 2/11/2024 125 100 100 Monday 2/12/2024 200 375 200 Tuesday 2/13/2024 200 375 200

Page 10 of 11 Pages

Wednesday 2/14/2024 200 375 200 Thursday 2/15/2024 200 375 200 Friday 2/16/2024 200 375 200 Saturday 2/17/2024 125 100 100 Sunday 2/18/2024 125 100 100 Monday 2/19/2024 200 375 200 Tuesday 2/20/2024 200 375 200 Wednesday 2/21/2024 200 375 200 Thursday 2/22/2024 200 375 200 Friday 2/23/2024 200 375 200 Saturday 2/24/2024 125 100 100 Sunday 2/25/2024 125 100 100 Monday 2/26/2024 200 375 200 Tuesday 2/27/2024 200 375 200 Wednesday 2/28/2024 200 375 200 Thursday 2/29/2024 200 375 200 Friday 3/1/2024 200 375 200 Saturday 3/2/2024 125 100 100 Sunday 3/3/2024 125 100 100 Monday 3/4/2024 200 375 200 Tuesday 3/5/2024 200 375 200 Wednesday 3/6/2024 200 375 200 Thursday 3/7/2024 200 375 200 Friday 3/8/2024 200 375 200 Saturday 3/9/2024 125 100 100 Sunday 3/10/2024 125 100 100 Monday 3/11/2024 200 375 200 Tuesday 3/12/2024 200 375 200 Wednesday 3/13/2024 200 375 200 Thursday 3/14/2024 200 375 200 Friday 3/15/2024 200 375 200 Saturday 3/16/2024 125 100 100 Sunday 3/17/2024 125 100 100 Monday 3/18/2024 200 375 200 Tuesday 3/19/2024 200 375 200 Wednesday 3/20/2024 200 375 200 Thursday 3/21/2024 200 375 200 Friday 3/22/2024 200 375 200 Saturday 3/23/2024 125 100 100 Sunday 3/24/2024 125 100 100 Monday 3/25/2024 200 375 200

Page 11 of 11 Pages

Tuesday 3/26/2024 200 375 200 Wednesday 3/27/2024 200 375 200 Thursday 3/28/2024 200 375 200 Friday 3/29/2024 200 375 200 Saturday 3/30/2024 125 100 100 Sunday 3/31/2024 125 100 100 Monday 4/1/2024 200 375 200 Tuesday 4/2/2024 200 375 200 Wednesday 4/3/2024 200 375 200 Thursday 4/4/2024 200 375 200 Friday 4/5/2024 200 375 200 Saturday 4/6/2024 125 100 100

Totals 22,125 37,400 21,700 *Brunch 900