STATEMENT OF WORK SOG Feb 2011.doc

FOOD SERVICE

Statement of Work February 27, 2011 through April 2, 2011

FOOD SERVICE

Statement of Work February 27, 2011 through April 2, 2011

A. DESCRIPTION OF SERVICES

The Contractor shall provide food and food services ordered under this contract beginning February 27, 2011 for dinner beginning at 6:00pm. The Contractor shall establish and operate the food service facilities described herein for the purpose of preparing and dispensing food and such other items as may be authorized by the Contracting Officer’s Technical Representative (COTR) in accordance with the terms and conditions of this contract. This contract requires the Contractor to operate the Special Operations Group Tactical Center (SOGTC) cafeteria for breakfast, lunch and dinner. This facility is located at Camp Beauregard, 1401 F Street, Pineville, LA 71360.

B. PRICING

1. The contractor shall only invoice for actual meals prepared on a fixed price (see attached pricing schedule) per meal basis for actual meals prepared.

2. In addition to providing meals, the Contractor shall maintain all the equipment listed in this Statement of Work (SOW) in accordance with manufacturers’ recommendations.

3. Any incidental vehicle and/or lodging expenses shall be borne by the contractor, and shall not be reimbursed by the Government.

4. ESTIMATED NUMBER OF MEALS:

The Contracting Officer’s Technical Representative (COTR) shall specify the estimated number of students and the duration of the period meals will be served for those students. Below is the estimated number of individuals per day per meal. The Contractor will be provided with these changes at least 24 hours in advance, when applicable.

5. CASH CUSTOMER MEALS:

In addition to student meals, a small number of cash customers may be present. Cash customers pay for their own meals. Cash customers shall be served the same meals that are served to students and the Contractor shall charge cash customers the same rate as is charged to the Government under this contract. Cash customer shall make payment via personal check, or cash, upon completion of food service.

6. OFF SITE MEALS:

Off site meals should be hot meals, designed to handle without difficulty on the Range. Food can be prepared and transported in appropriate containers with ladles for serving. Wrapped utensils (to include salt, pepper and napkin) should be available for trainees and instructors.

7. SPECIAL MEALS REQUIREMENTS:

If students or instructors require meals prepared for special diet needs, the Contractor will be informed before or at the time the contract is awarded. These meals will be charged at the same price as the other meals being served at the same time.

C. TERMS AND CLAUSES

1. CONTRACT TERMS AND PERIOD OF CONTRACT PERFORMANCE

The contract terms commences on February 27, 2011 and continue through April 2, 2011, with a break in service from March 13, 2011 through March 19, 2011. Dates and time are subject to change. The Contractor will be provided with these changes at least 24 hours in advance when applicable.

a. Inspection and acceptance of services to be furnished hereunder shall be performed at the Government’s destination by the Contracting Officer’s Technical Representative (COTR), in accordance with the Inspection Clause and any other provisions specified in this contract. The Government reserves the right to conduct any tests it deems reasonably necessary to ensure that the services provided conform in all respects to the purchase order specifications. Services which upon inspection are found not to be in conformance with the contract requirements shall be promptly rejected and notice of such rejection, together with appropriate instructions, will be provided to the Contractor by the Contracting Officer’s Technical Representative (COTR).

b. The Government will use its best efforts to inspect and accept/reject the services provided within (2) days. In the event the Government is unable to inspect the services within the above stated time shall not be construed as acceptance of such services.

2. SERVICE CONTRACT DOL WAGE RATE DETERMINATION

The attached DOL Wage Rate Determination # 2005-2229 (Rev. 10), dated 6/16/2010, is attached.

D. SPECIFICATIONS

1. The Contractor shall establish and operate the food service facility for the United States Marshals Service (USMS) at the Special Operations Group Tactical Center (SOGTC), Camp Beauregard, Pineville, Louisiana. Food service includes the purchase, preparation, delivery and service of food materials for the purpose of providing well balanced, nutritious meals to students and instructors for the time period February 27, 2011 through April 2, 2011. The contract shall provide all administrative management, supervision, labor, meal purchase, meal planning, unloading, storage, preparation, serving, clean up and facility maintenance as it relates to food service. Additionally, the Contractor is required to serve lunch at remote training sites when field training is in progress.

2. The following service areas are considered critical to the performance of this contract. Non-Performance or substandard performance may constitute grounds for termination of this contract at any time, in the event the Contractor fails to respond immediately to the Contracting Officer’s written notification of deficiency. These service areas include, but are not limited to:

a. Meal & menu planning;

b. Management and operation of the main cafeteria;

c. Management and operation of remote site food service;

d. Maintenance of facilities and equipment. Repairs are the responsibility of Special Operations Group Tactical Center (SOGTC). Daily cleaning of carpeted areas will be performed by the Contractor. Chairs and carpet spot cleaning will be accomplished as needed.

e. Furnishing sufficient qualified personnel to operate each meal site at designated times.

3. SOGTC shall provide to the Contractor the following items at or before the beginning of the training session:

a. Student training schedule

b. Number of students

c. Field training schedule

4. When preparing meals at SOGTC, all utilities are provided for said services. The Contractor shall require all employees to conserve utilities when applicable.

5. The contractor, upon notice of award, shall provide, to the COTR, a suggested menu with specific food items that conform to the attached sample menu. This shall be done at least four (4) calendar days prior to the commencement of training. Any proposed substitute food items must be approved by the COTR prior to implementation.

E. SERVICE AREAS

The Contractor is responsible for providing full food service and management in the following service areas:

1. MAIN CAFETERIA

a. The SOGTC cafeteria is 3,000 square feet with a seating capacity of 84. The cafeteria is fully operational.

b. The kitchen is a full feature kitchen, and includes all food preparation equipment, refrigerators, freezers, administrative offices, dish and pan washing area, linen and utensil storage, receiving and storage.

c. All prepared food and beverages shall be transported from the kitchen to the point of service in clean, appropriate vessels. All products transported to the dining room, salad table, condiments, and deli items, shall be sealed in plastic wrap to prevent any contamination.

d. All condiment table items such as napkin dispensers and other dining room accessories shall be filled to capacity prior to the meal period and refilled throughout the service period to ensure that items are not exhausted during the meal time.

e. All beverage dispensers shall be checked throughout the service period to ensure uninterrupted service. The Contractor shall refill/replace immediately upon depletion.

f. The Contractor shall ensure that serving line and deli personnel are trained, courteous to all diners, able to identify all items being served, and serve correct portions, unless smaller portions are requested by the diner. Additionally, any customers requesting second servings shall be accommodated at no additional charge.

g. Tableware, utensils, salad and dessert dishes, glasses and trays shall be replenished on a timely basis to ensure their availability to all diners during the meal period without waiting.

h. Dining room tables shall be cleared and clean within 5 (five) minutes, or less, of being vacated. Chairs shall be wiped and returned uniformly at each table. The use of tablecloths is optional; however, in the event the Contractor elects to use tablecloths, they shall be changed as often as necessary to maintain a neat, clean appearance. Laundry of tablecloths is the responsibility of the Contractor with the use of SOGTC facilities approval. SOGTC will furnish all cleaning materials for this purpose.

i. The Contractor shall immediately cleanup any spilled food or beverages.

j. Students and Instructors shall be required to remove trays, dishes, and utensils from tables to the soiled dish return window. The Contractor shall provide busing service to remove any remaining soiled dishes and assure that tables and chairs are cleaned before each patron is seated.

2. The Contractor is authorized to utilize the administrative office located in the kitchen area. Telephone service is authorized for local area calling only. The Contractor shall remove all paper products when services are concluded. Any belonging’s remaining will be destroyed.

3. SOGTC is responsible for any maintenance to equipment owned by the government. SOGTC is not responsible for any maintenance or liable for equipment supplied by the Contractor.

F. REMOTE SITE LOCATIONS FOR MEALS

1. The remote training sites are located with a ten (10) mile radius of the main post. Most lunch meals will be served at a remote site. Most breakfast and dinners meals will be served at SOGTC.

2. The Contractors shall provide delivery of meals to the remote sites and serve to the students.

3. Remote sites may include USMS Range facility, Range Annex Warehouse, Pollock Airport Driving Track, Camp Livingston and USMS Range #4. Kitchen facilities are not available at these locations.

4. When required, prepared food and beverages shall be transported from the kitchen to the remote site by clean, appropriate means. All products transported to the remote site shall be protected against contamination.

5. The Contractor shall clear the remote site of food stuff within 10 (ten) minutes of the last student and/or instructor finishing his/her meal.

G. CASHIER SERVICES

All meals shall be fixed-price. Cash customers shall be charged its proposed price per meal.

HOURS OF OPERATION

H. UNFORESEEN FACILITY CLOSING

An unforeseen suspension of classes may be caused by emergencies including storms, and water and electrical outages. Historically, whenever emergencies of this nature have occurred, the students have remained at the SOGTC, and required food service. In the case of unforeseen secession of classes, but not involving sending the students home, the Contractor personnel shall remain at SOGTC and continue to provide food service. This may necessitate a revised menu, the utilization of disposal plates and tableware, and/or rearrangement of work schedules to accommodate students.

I. PERSONNEL AND SUPERVISION

1. The Contractor shall identify the key personnel proposed to perform project management functions. The Contractor shall provide an on-site, full-time Project Manager to be responsible for overall coordination. The Project Manager should be available, on-site from 8:00 am through 4:00 pm.

2. The Contractor shall ensure food service personnel, including management and part-time employees have a current medical certificate before commencing work. This should be provided in writing to the Contracting Officer before work begins.

3. The Contractor shall employ sufficient personnel to maintain sanitary conditions and satisfactory service which will insure prompt and efficient service at all times. All employees shall be sober, drug free, conscientious, neat and courteous. The Contractor must at all times provide an adequate staff of food service employees to perform the varied and essential duties inherent to a successful food service operation.

4. The Contract is required to provide a professional, full-time, qualified food service person to act as manager for the facility. At a minimum, the manager shall have two years of consecutive experience in successfully operating a food facility, including the supervision of personnel, training, menu planning, purchasing, cost control and sanitation.

5. PERSONAL HYGIENE: All employees under this contract shall observe sanitation requirements, such as washing hands upon reporting to work, immediately after each visit to a lavatory, after smoking, taking a break and after handling raw meat, poultry or garbage. Employees shall remove wristwatches, bracelets and rings during food preparation and serving. Employee’s fingernails are cut short and are kept clean. Employee’s facial hair is trimmed to one inch or less. Employees wear effective hair restraints if hair is longer than 2 inches.

6. CONDUCT: The Contractor, as well as all employees, shall observe and comply with local and agency policies, regulations, and procedures concerning fire, safety, sanitation, security and the possession of alcohol, drugs, firearms or other lethal weapons. All employees assigned by the Contractor to perform work under this contract shall be physically able to do their assigned work and shall be free from communicable diseases. In addition, all employees shall comply with Camp Beauregard’s vehicle and traffic regulations.

7. The Contractor shall remove from these premises any employees who are identified and determined, either by the Contractor or SOGTC employees to be a potential threat to health, safety, security or general well-being of fellow employees, USMS Staff, students or Louisiana National Guard personnel.

8. Names, birth dates and addresses of all Contractor personnel will be furnished for an initial background check before allowing persons to begin work. No person with a criminal background is allowed on the SOGTC premises. The Contractor is obligated to set up procedures to assure that any employees working do not have criminal backgrounds. How this is done is with the discretion of the Contractor; however, the procedures must be included in the Contractor’s proposal and will become part of contract.

9. Contractor personnel shall not use any tobacco products of any form while engaged in food preparation or service. Employees may use cigarettes in designated smoking areas only.

10. Contractor personnel are not allowed to loiter in any area of SOGTC. All interior and exterior SOGTC property is off-limits to Contractor employees who do not have a legitimate food service related assignment in the area. Further, there shall be no visitors in the work area, to include family or others not on active employment unless there is an emergency.

11. FOOD SANITATION: Food not subject to further cooking before serving shall be covered with plastic wrap to protect against cross contamination. Ice used for cooling stored food in containers shall not be used for human consumption. Serving utensils for dispensing food shall be used by employees, or provided to patrons for self-service. Equipment, work area and utensil shall be cleaned immediately upon use. All cooking equipment shall be wiped and removal of excess foods.

12. UNIFORMS: When on duty, food service employees shall wear uniform items furnished by the Contractor. All personnel shall wear a name tag furnished by the Contractor.

13. TRASH: The Contractor is responsible for placing trash in the government provided dumpster on site. All grease is to be placed in leak proof containers and also placed in the same dumpster.

J. CLEANING REQUIREMENTS

1. Cleaning may be accomplished using any method acceptable to the Contracting Officer. The Contractor shall be responsible for performing all services in a sanitary manner to inhibit insects and vermin. Disposable cloths which are clean and odor fee can be used for cleaning food contact surfaces, table tops and counter tops. The cloths shall be rinsed frequently in the approved sanitizing solution and used for no other purpose.

2. Equipment and utensils which can be immersed in sinks should be cleaned as follows:

a. Flush, scrape and when necessary, soak utensils to remove food particles.

b. Thoroughly wash utensils in first sink compartment with a hot detergent solution.

c. Rinse utensils in second sink compartment.

d. Sanitize in the third sink compartment using 180 degrees Fahrenheit water or an approved chemical sanitizing solution.

3. Equipment and utensils which cannot be completely immersed in sinks shall be cleaned as follows:

a. Pre-scrape equipment to remove most food particles and soil.

b. Treat with steam cleaners and rinse, spray, and then swab with a chemical sanitizing solution.

4. Cleaning and sanitizing tableware, kitchen utensils and other equipment may be done in spray type, immersion or other ware washing machine. The tableware or utensils must be free of food particles and grease.

5. Only essential cleaning should be accomplished in kitchen while meals are being prepared and in dining room while students are present.

6. The Contractor shall clean and preservation all dining room floors, including water closet and office area, to include sweeping/dust mopping, and damp/wet mopping. SOGTC will vacuum all carpeted areas. Restroom fixtures, water closets, urinals, lavatories and sinks shall be cleaned by the Contractor using disinfectant solution. The Contractor shall clean areas to include, but not limited to, wiping walls, doors, door frames. Interior glass and mullion shall be washed and dried.

7. All dining equipment and furniture shall be returned to its original position when meals are complete. SOGTC, Contracting Officer may require additional cleaning to maintain the facility in a clean, sanitary condition.

8. SOGTC dining facility shall be returned to the Government in the same condition as received, except for reasonable wear and tear. The Contractor and SOGTC, Contracting Officer shall conduct a walk-through inspection of all Contractor-assigned areas. The Contractor shall be responsible for the cost of any repairs caused by negligence or abuse on his/her part or by his/her employees, including sub-Contractor employees.

K. HANDLING AND STORAGE OF EQUIPMENT

Cleaned and sanitized equipment and utensils may be hung in a way that protects them from contamination. Glasses, cups and dinnerware shall be stored in an inverted matter. Knives, forks and spoons shall be stored in the holder in such a way that only the handle is exposed to the handlers. Spoons, knives and forks shall be touched only by their handlers. Cups, glasses, bowls, plates and similar items shall be handled without contacting inside surfaces or the surfaces that contacts the user’s mouth.

L. GARBAGE AND TRASH

1. Trash receptacles are provided by SOGTC. The receptacles shall be kept covered except for preparation areas. Plastic can liners shall be used at all times. When filled (not more than 4 inches from the top) receptacles shall be removed to the dumpster for pickup. Cardboard boxes shall be dissembled.

2. Outside storage of unprotected plastic or paper bags, or baled units containing garbage or refuse, is prohibited.

3. Trash and garbage shall be immediately removed from any food preparation areas.

M. HOUSEKEEPING

1. The Contractor shall provide housekeeping services, in the areas identified herein. The Contractor shall furnish all supplies and equipment necessary to perform these services. The Contractor may recommend changes to task and frequency schedule by submitting the recommendations and rationale in writing to the Contracting Officer Technical Representative. Any recommended changes much be approved, in writing, prior to implementation.

2. PLANNING AND SCHEDULING: Within ten days of the contract award date, the Contractor shall submit a housekeeping plan to the Contracting Officer Technical Representative describing the methods and equipment to be used for housekeeping and cleaning. Only essential cleaning should be accomplished in kitchens while meals are being prepared and in dining room while patrons are present. The Contractor shall be responsible for any area following the catering of a special event only.

N. FOOD SERVICE EQUIPMENT MAINTENANCE

1. Special Operations Group shall be responsible for first echelon maintenance to all food equipment.

2. First echelon maintenance includes cleaning, oiling and greasing of equipment, tightening of nuts and bolts and other user maintenance.

3. THE GOVERNMENT WILL PROVIDE:

a. Repairs that are considered fair wear and tear.

b. Provide chemicals for grease treatment.

c. Stove hood cleaning and inspection.

d. Cleaning of carpet in dining room.

4. THE CONTRACTOR WILL:

a. Clean eating areas/dining room tables.

b. Clean the rest of the eating areas/dining room/kitchen

c. The Contractor is responsible for all repairs caused by negligence.

d. The Contractor is responsible for all daily maintenance such as checking for loose screws and bolts, oiling machinery checking for water leaks, etc.

O. CONTRACTOR FURNISHED EQUIPMENT AND SUPPLIES

1. The Contractor shall provide all equipment and supplies necessary to meet contract requirements. This shall include, but not be limited to the following:

a. Equipment:

i. Vehicle to transport prepared meals to remote sites,

ii. Commercial-type floor cleaning, waxing and buffing equipment,

b. Supplies:

i. Employee uniforms and any special type clothing (gloves, rubber aprons, etc.)

ii. Office supplies including paper for menus

P. GOVERNMENT FURNISHED PROPERTY

1. The Government will provide, without cost to the Contractor, the facilities, equipment, utilities and services identified in this section. If any other equipment is necessary in the performance of this contract, it shall be the responsibility of the Contractor to procure and provide.

Q. PHASE-IN/PHASE-OUT REQUIREMENTS

1. The Contractor shall provide a smooth transition from contract award to full operational status and a smooth transition from contract performance to completion of project.

2. The Contractor shall assume responsibility for all operations required by the contract as of the first day of the contract period. On the initial day of performance, the Contractor shall provide a work force which is fully qualified and capable of performing all work required under this contract. Prior to the contract state date, the Contractor shall meet with Government representatives at meetings to be scheduled by the Government to assure a mutual understanding regarding work scheduling, administrative or work, quality assurance and control, Contractor responsibilities and other issues relevant to contract performance.