Attachment 3 - SOW - Catering BPA - 2Sept2025.pdf

Event Catering Hurlburt Field, FL 02 September 2025

1.0. DESCRIPTION OF SERVICES:

1.1 This scope of work is for Chef and Other Culinary Services supporting catered functions on Hurlburt Field for Events. The contractor is to provide a range of culinary services to prepare meals for varying sized functions (not more than 400): small (up to 49 guests), medium (50-150) guests to large scale functions (151+ guests). Service style will vary from buffet to plated meals. The contractor will utilize the facilities provided at the event center.

1.2 Location of services:

Soundside Event Center 107 Kissam St. Bldg 90918 Hurlburt Field, FL 32544

Or Hurlburt Field Facility Community Services Flight Designated Facility. All events will be located on Hurlburt Field.

2.0 PRICE LIST REQUIREMENTS:

2.1 MENUS:

The contractor shall provide pricing for the following variety of menus. Each menu is to be quoted based on a per person price and flat rate for the different range of sized events, as applicable. Attachment 1 has examples of 2 menus for standard events to be used for menu development and pricing.

Buffet Options:

1. Buffet Menu: 1 meat, 2 meat, 1 vegetarian, 3 sides, 2 salads

2. Buffet Menu: 1 meat, 2 meat, 1 vegetarian, 2 sides, 2 salads

3. Buffet Menu: 1 meat, 2 meat, 1 vegetarian, 3 sides, salad

4. Buffet Menu: 1 meat, 2 meat, 1 vegetarian, 2 sides, salad

5. Buffet Menu: 1 meat, 1 vegetarian, 2 sides, salad

6. Buffet Menu: Sandwiches, 2 meats, 1 vegetarian, fixings, 1 side

Plated Options:

1. Plated: 1 meat, 2 meat, 1 vegetarian, 3 sides, 2 salads

2. Plated: 1 meat, 2 meat, 1 vegetarian, 2 sides, 2 salads

3. Plated: 1 meat, 2 meat, 1 vegetarian, 3 sides, salad

4. Plated: 1 meat, 2 meat, 1 vegetarian, 2 sides, salad

5. Plated: 1 meat, 2 meat, 1 vegetarian, 2 sides, salad

6. Plated/Boxed: 2 Sandwich options and 1 side

Add-Ons:

1. Dessert option 1

2. Dessert option 2

2.2 CULINARY SERVICES:

The contractor shall provide pricing for the following options of culinary services. The Government will retain bar/alcohol services for all options. Each option is to be quoted as a flat rate for events of the following sizes. Small (up to 49 guests), medium (50-

150) guests) to large scale function (151+ guests):

A. Chef Services Only:

1. Professional culinary services to prep, cook and present food items for catered functions at the Soundside Catering and Events Center.

2. Oversight of kitchen personnel provided by Soundside Catering and Events Center to assist with prepping/cooking food items for catered functions.

3. Product recommendations to ensure high quality meals.

4. Proof of ServSafe (or equivalent) food safety certification.

5. Adhere to AFMAN 48-147, Tri-Service Food Code, guidance for food safety.

6. Required insurance coverages.

7. Utilize Government provided menu options.

8. Utilize Government provided facilities, food, and personnel.

B. Professional Chef and Support Staff

1. Product recommendations to ensure high quality meals.

2. Proof of ServSafe (or equivalent) food safety certification.

3. Adhere to AFMAN 48-147, Tri-Service Food Code, guidance for food safety.

4. Required insurance coverages.

5. Utilize Government provided menu options.

6. Utilize Government provided facilities and provided food.

7. Food Prep.

8. Additional Cook/Staff

a. Staff to support carving station.

b. Staff to maintain buffet lines.

c. Staff to help set and serve plated meals.

C. Full Catering Services

1. Product recommendations to ensure high quality meals.

2. Proof of ServSafe (or equivalent) food safety certification.

3. Adhere to AFMAN 48-147, Tri-Service Food Code, guidance for food safety.

4. Required insurance coverages.

5. Utilize Government facilities.

6. Menu options provided or utilize Government menu.

7. Full staff for purchasing, prepping, cooking, serving, set up, clean up.

a. Food shall be procured from a Government approved source, or

b. Food shall be provided by the Government.

3.0 ADMINISTRATION

3.1 The timelines for events are anticipated to be as follows:

a) Event date, menu, and size NLT 20 days prior to event.

b) Menus NLT 10 days prior to event.

c) Final guest counts NLT 10 days prior to event.

3.1.1 In the event any last-minute changes are required, the Government representative will be in immediate contact with the contractor for coordination.

3.1.2 All efforts will be made to adhere to the timelines above, but the contractor shall be able to handle minimal adjustments with no major impact to the event. If there are financial implications, those are to be relayed to the Government representative as soon as they are known.

3.2 The Government retains all alcohol sales (staffing, purchasing, selling) per AFI, room fees, linen fees, and service fees associated with any function.

4.0 SECURITY REQUIREMENTS:

4.1 The contractor shall always comply with base security requirements to include base pass requirements and personnel security clearance.

4.2 The contractor shall always comply with base security requirements to include base pass requirements and personnel security clearance.

4.3 The contractor shall obtain base identification and vehicle passes, if required, for all contractor personnel who make frequent visits to or perform work on the Air Force installation(s)cited in the contract. Contractor personnel are required to wear or prominently display installation identification badges or contractor-furnished contractor identification badges while visiting or performing work on the installation.

4.4 The contractor will be required to complete a Contractor Employee Listing (to be provided by the government) for employees to gain access to the installation:

4.5 The Contractor Employee List. This form must list every employee requiring access.

Every time employees change; it must be updated to reflect additions and/or deletions.

4.5.1 During the performance of the contract, the contractor shall be responsible for obtaining the required identification for newly assigned personnel and for prompt return of credentials and vehicle passes for any employee who no longer requires access to the work site.

4.5.2 When work under this contract requires unescorted entry to controlled or restricted areas, the contractor shall comply with AFI 31-101, Volume 1, The Air Force Installation Security Program, and AFI 31-501, Personnel Security Program Management, citing the appropriate paragraphs as applicable.

4.5.3 Upon completion or termination of the contract or expiration of the identification passes, the prime contractor shall ensure that all base identification passes issued to employees and subcontractor employees are returned to the issuing office.

4.5.4 Failure to comply with these requirements may result in the withholding of final payment.

4.5.5 Traffic Laws. The contractor and employees shall comply with the Base traffic regulations.

4.5.5 Weapons, Firearms, Ammunition. The contractor employees are prohibited from possessing weapons, firearms, or ammunition or within the contractor vehicle or privately owned vehicles while on the Government installation.

End of SOW

Attachments:

Attachment 1 – Sample Menus

ATTACHMENT 1

SAMPLE MENUS

SAMPLE EVENT/MENU 1

Event Size: 200 Buffet Style

Brisket Mashed Potatoes Green Beans Rolls w/ butter Tossed Salad

SAMPLE EVENT/MENU 2

Event Size: 300 Buffet Style

Sliced London Broil Caprese Chicken Vegetarian Lasagna Maccaroni and Cheese Green Beans Rolls w/ butter Ceaser Salad

SAMPLE EVENT/MENU 3

Event Size: 300 Plated Style

Entrée Option of:

- Pork Tenderloin

- Vegetable Lasagna

Grilled vegetables Roasted Potatoes

Roll w/ butter

SAMPLE EVENT/MENU 4

Event Size: 100 Plated Style

Entrée Option of:

- Chicken Parmesan

- Eggplant Parmesan

Green Beans Roll w/ butter Tossed Salad

SAMPLE EVENT/MENU 5

Event Size: 100 Plated Style

Choice of:

- Turkey on Croissant Sandwich

- Egg salad on Croissant Sandwich

Bagged Chips