FINAL_PWS.pdf

RAF Lakenheath, England

Food Services

Performance Work Statement

(PWS)

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

I. Description of Services/General Information

1. Scope of Work 3

1.1. Operational Requirements and Specific Tasks (Cooks) 3

1.2. Sanitation Requirements 4

1.3. Housekeeping Services (Cooks) 4

1.4. Contractor Personnel 4

1.5. Conduct 5

1.6. Hours of Operation 6

1.7. Contractor Personnel Meals 6

1.8. Orientation 6

1.9 Security Requirements 7

II. Services Summary

2. Services Summary Overview 7

2.1. Inspection Rights 7

2.2. Performance Evaluation 7

2.3 Government Quality Assurance 8

2.4. Contractor Quality Control and Customer Feedback 8

2.5. Services Summary Table

2.6 Bioenvironmental Engineering/Hazmat Requirements 8

III. Appendices

1. Approximate Shift Times and Personnel 9

2. Contractor Furnished Items 10

3. Applicable Publications and Forms 11

4. Definitions 12

5. Historic Workload Data 14

PERFORMANCE WORK STATEMENT (PWS)

SECTION I

DESCRIPTION OF SERVICES

1. Scope of Work.

The contractor shall provide all personnel and services necessary to augment food operations at RAF Lakenheath as defined in this PWS. The contractor shall perform the requirements in this PWS and conform to the professional Air Force Golden Eagle

Standards identified in this contract. The contractor shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include the following: cooking; baking; food preparation; serving and replenishing food; cleaning work area, equipment, and utensils; handling foods, supplies, and equipment; handle funds and perform cashier duties and maintaining quality control. In addition to the scheduled requirement for contracted cook services the government may require additional cook services to augment unforeseen deployment taskings or government shortages. DFAC leadership will inform contractors of additional requirements within 48 hrs.

1.1. Operational Requirements and Specific Tasks (Cooks)

1.1.1. Food Preparation. The contractor shall obtain government provided foods for each meal based on storeroom access letter and accomplish the food preparation and cooking tasks listed on the Food Service Production Log in accordance with the Air Force Corporate

Food Service Recipe System. Cooks will prepare all meals in accordance with serving and preparation times listed in the Food Service Production Logs, Air Force Golden

Eagle Standards, utilizing progressive cooking techniques.

1.1.2. Service of Food. The contractor shall prepare and serve food in standard portions, IAW

Air Force Corporate Food Service Recipe System and Food Service Production Logs, unless the patron requests smaller portions or directed by Government appointed

Contracting Officer’s Representative (COR). The contractor shall prepare and serve to order grill items and cold sandwich items in accordance with the Air Force Corporate

Food Service Recipe System and US Public Health standards. The contractor shall perform standard food serving procedures in accordance with (IAW) the most current

Food and Drug Administration (FDA) code, maintain proper temperature on serving lines, set up and close down serving lines IAW the Food Service Production Log and Air

Force Golden Eagle Standards while utilizing progressive cooking techniques and government direction. The contractor shall not remove foods from the serving area until

15 minutes after the end of the posted meal hours.

1.1.2.1. Flight and Ground Support Meals. The contractor shall make up boxes or containers, assemble, and pack the meal components in accordance with Air Force Standards for pickup by others. Contractor shall use commercial carryout boxes and containers provided by the Government.

1.2 Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements, including AFI 48-116 Food Safety Program (all chapters) and the most current Food and Drug Administration (FDA) code (US Public

Health Code, Food Code 2005). Use of gloves is mandatory when serving food and are furnished by Government personnel. All uniform items (contractor provided) shall be clean, serviceable, and free of stains, washed, ironed, fitted and embroidered with the contractor’s company logo and contractor employee’s name (IAW Appendix 2).

1.3 Housekeeping Services (Cooks)

1.3.1. The contractor shall follow clean-as-you-go procedures in all areas that immediately affect customer food service, to include appearance of the kitchen and food prep area.

1.3.2 General Cleaning. Clean immediate work area, to include walls and equipment used (all equipment surfaces to include tops, bottoms, sides, legs, and insides) and food prep areas, cleaning ovens and fryers weekly and trash taken out after every meal period.

1.3.3 Floor Cleaning. Clean kitchen and food prep area floors so that no visible dirt or dust remains on floors, floor mats or runners, in corners, behind doors, or under furniture and equipment. Floors should be mopped after each meal period and as needed, i.e. spot clean floors to remove food spills and debris.

1.3.4 Dishwashing. Clean and sanitize dishes, pots, pans, kitchen, and dining areas in accordance with the most current approved FDA Food Code (US Public Health Code, Food Code 2005) .

1.4. Contractor Personnel.

1.4.1. Management. The Contractor shall provide a full time contract manager and an alternate to be available by phone. (In addition, a “head/lead” employee/cook should be present on each shift, in at least one of the facilities on the respective bases, accepting responsibility for the shift conduct.) Contract manager or alternate shall respond to initial contact (via phone, e-mail, or message) within one hour of discrepancies (Not answering phone will still be considered the start of the hour). Permanent on site presence by contract

“manager(s)” is not required; however, a head/ lead employee will be required on site and be able to represent the management in a personnel management capacity. The contract manager and alternate shall be responsible for the performance of the work and have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available upon request to meet with government personnel designated by the contracting officer. The contract manager(s) are required to attend dining facility staff meetings and training sessions as requested/needed.

1.4.2. Effective Communications. The contractor shall provide staff that are able to read, write, speak and understand conversational English. The contractor shall provide personnel who are legally allowed to work in the United Kingdom

1.4.3 Technical Proficiency. The contractor shall provide cooks with the following levels of experience: Level One and Level Two (see Appendix 4 for definition). The contractor shall provide a list of all employees’ proficiency levels.

1.4.4. Health Examinations. The Contractor shall provide Health Certificates prior to performance under this contract (updated annually), which verify their ability to work in a food service environment IAW FDA Standards, to the Contracting Officer’s

Representative (COR) for each employee working at the dining facility. Employees must be physically able to frequently lift objects weighing up to 40 lbs., and can continually stand, walk, stoop, reach, push, pull, and bend for long periods of time, also the member shall not carry any type of infectious diseases that could be spread while preparing/serving food. General signed correspondence from a certified health care provider will be acceptable.

1.5. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities. The contractor shall not employ persons to work on this contract if such person is identified as a potential threat to the health, safety, security, general well-being or operational mission of the installation and its population.

Contractor employees shall conduct themselves in a respectful and professional manner at all times. (Poor or dangerous behavior that is detrimental to the facility/base/mission will not be tolerated and the offender will be escorted from the facility/base.)

1.5.1 Employees’ Break Times. Contractors are authorized break times in accordance with local labor laws, but are not to coincide within 2 hrs. of the beginning or end of shift. Contractor personnel shall stagger times of employee breaks and lunches so as not to interfere with efficient food prep, serving or cleaning operations. Refer to Appendix 1 for shift times.

1.5.2 Smoking Policy. All contractor employees shall remove aprons and hats prior to leaving the building and only smoke in designated smoking areas. Contractors shall only smoke during designated break times.

1.5.3 Mobile Phone Policy. No mobile phone use within the kitchen/serving environment.

Mobile phones can be utilized during designated break times. Employees found utilizing their mobile phones during preparation and meal period will be forwarded to contract manager.

1.6. Hours of Operation

1.6.1. Normal. The contractor shall maintain varying shifts to provide facility coverage. Shift times, as listed in Appendix 1, are subject to change without notice based on mission requirements. Dining facility management will coordinate respective shift times to the contractor and provide a monthly schedule. The contractor shall provide the number and type of cook as indicated on the schedule. The contract manager shall replace an employee who is unwell for duty within 2 hours. Contractor shall notify COR or Dining

Facility manager of any contractor personnel replacements or changes within one hour.

1.6.2. Holidays. The Knight’s Table Dining Facility is open 365 days of the year, including all

American and British holidays. Increased dining attendance is expected at Thanksgiving

(fourth Thursday in November) and Christmas. The Government will provide holiday schedules during Thanksgiving, Christmas season, and other special occasions to the contractor at least five days before the date of the event. The required number of scheduled contractors are expected for both holidays, no exceptions.

1.6.3 Timeliness. All contractor employees must be at the scheduled duty section at shift start time. (Workers must be prepared to work at the start of their shift. Just being in the facility does not show the employee is ready for work). The contractor must provide the required number of employees, with the required level type, as stated in each task order.

Missed time from scheduled work shift will not be compensated or made up at a later date.

1.7. Contractor Personnel Meals.

1.7.1. Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed during break times. Employees shall pay for each item at the established item price to include the government authorized operational charge, and show proof of purchase upon request. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Employees shall not bring food from other sources into the kitchen area. All such food must be consumed in employee break areas during designated break times.

1.8. Orientation. Government personnel will provide equipment and procedure training to contractor employees and maintain a record of the training. In addition, contractor employees shall receive the Government provided briefings listed below.

1.8.1 Food Handler’s Briefing. The contractor shall ensure that all contractor employees receive annual food handler’s briefing from the Government. This briefing is approximately one hour in length and will be conducted during shift hours. The contract manager is responsible for coordinating attendance/making government management aware of new employees/date of start and all required documents shall be provided on the first day of duty.

1.8.2 General safety, force protection, and fire prevention briefings will be provided by the

Government.

1.9. Security Requirements. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations of the installation. Those failing to abide will be turned over to Security Forces Sqaudron immediately with notification made to contract manager immediately. The contractor must have ability to gain access to the base legally by qualifying for a pass/escort privileges. Contractor personnel with escort privileges are responsible for maintaining full escort control over assigned personnel while on base. Escorting contractor personnel (for the purpose of fulfilling the contract requirements) is not the responsibility of the Government.

1.9.1. Base Access Procedures. The contractor shall reference the following clauses for the procedures to obtain base passes for their personnel: AFFARS 5352.242-9100

Installation Passes. The contractor is required to provide at least one authorized contractor employee with base access and escort privileges per shift, per building, and all employees shall initiate acquiring a base pass immediately upon employment.

Employees unable to gain access (felonies, etc.) shall not be employed by the contractor in performance of this contract, as they will be unable to gain base access.

1.9.2. Security of Government Assets. The contractor shall be responsible for safeguarding all

Government property utilized for this contract. At the end of each work shift, all equipment and materials shall be accounted for and returned to appropriate location.

1.9.3 Uses and Safeguarding of Information: Information from the secure web site is considered to be proprietary in nature when the contract number and contractor identity are associated with the direct labor hours and direct labor dollars. At no time will any data be released to the public with the contractor name and contract number associated with the data. Contractors for other than Army components can visit https://afcmra.hqda.pentagon.mil/Help/Full_User_Guide.pdf to review user manuals and gain an understanding about the data fields that will be included in the reporting structure that is hosted at http://www.ecmra.mil/

Applicability: The reporting requirement applies to all contracted services, provided the organization that is receiving or benefiting from the contracted services is a Department of

Defense organization, including reimbursable appropriated funding sources from non-

DoD executive agencies where the Defense Component requiring activity is executive agent for the function performed. The reporting requirement does not apply to situations where a Defense Component is merely a contracting agent for another executive agency.

In general, the only contracted services excluded from reporting are construction and utilities.

https://afcmra.hqda.pentagon.mil/Help/Full_User_Guide.pdf http://www.ecmra.mil/

SECTION II

2. Services Summary Overview. This Services Summary (SS), presented in tabular format, implements AFI 63-138 Performance-Based Service Acquisition, and identifies critical success factors for the contract. It identifies both the performance objectives for those factors and the performance threshold required for each performance objective.

The Government reserves the right to survey all services called for in the contract to determine whether or not the performance objectives and goals were met.

2.1. Inspection Rights. The absence of any contract requirement from the SS shall not detract from its enforceability nor limit the rights or remedies of the Government under any other provision of the contract including FAR clause 52.212-4, Contract Terms and

Conditions- Commercial Items, paragraphs (a) and (m).

2.2. Performance Evaluation. Performance of a service will be evaluated to determine whether or not it meets the performance threshold. Re-performance is required immediately after notification from the COR to correct unacceptable performance. If re-performance is not acceptable, the contracting officer will be notified.

2.3. Government Quality Assurance. The Government will periodically evaluate the contractor’s performance by appointing Contracting Officer’s Representatives (CORs) to monitor performance to ensure services are received. The COR will evaluate the contractor’s performance through scheduled/unscheduled on-site inspections of the contractor’s quality control program and receipt of complaints from base personnel. The

Government may increase or decrease the frequency of inspections in the event of superior or degraded contractor performance. Likewise, the Government will also receive and investigate complaints from customers. However, the COR shall make final determination of the validity of customer complaint(s) in cases of disagreement with customer(s).

2.4. Contractor Quality Control and Customer Feedback. The Contractor shall establish, implement, and maintain a proactive Quality Control (QC) plan to ensure the requirements of the contract are met.

2.5. Services Summary Table

Performance Objectives PWS Para. Performance Threshold

Prepare and cook food IAW Air Force

Corporate Food Service Recipe System and production logs.

1., 1.1.1., 1.1.2., appdx

Number of defects allowed: 2 per month

Comply with sanitation requirements of the most current Air Force approved Food Code

1., 1.1.2, 1.2., 1.3., 1.4.4, Number of defects allowed: 2 per month and regulations, adhere to uniform and personal hygiene standards.

1.8.1, appdx 2 and 4 Provide expeditious and polite service to guests and adhere to standards of good conduct.”

1., 1.1., 1.5, appdx 4

Number of defects allowed: 2 per month

Adhere to all security requirements. 1., 1.9, 1.9.1, 1.9.2, appdx 4

Number of defects allowed: 0 per month

Provide support in accordance with task order to ensure there is no impact on Food

Service operations.

1., 1.4., 1.5., 1.6, appdx 4

Number of defects allowed: 2 per month

Maintain the interior of the dining facility in a clean and sanitary condition

1, 1.2., 1.3., appdx 4.

Number of defects allowed: 2 per month

2.6. Bioenvironmental Engineering/Hazmat Requirements

2.6.1 Environmental, Health, And Safety. The contractor shall ensure all employees receive the necessary environmental, health, and safety training to ensure compliance with all

Occupational Safety and Health Acts (OSHA), federal and local laws. The contractor shall protect the health and safety of employees and the community, minimizing the risk of environmental pollution.

2.6.2 Pollution Prevention. "Pollution Prevention" and "Source Reduction" are defined in the

Pollution Prevention Act of 1990, 42 U.S.C. §§ 13101-13109. Contractor's obligation under this section is limited to identifying pollution prevention opportunities and shall not be construed to require the contractor to conduct activities not otherwise required by the program.

2.6.3 The contractor shall comply with energy saving conservation practices as deemed necessary by the facility manager.

2.6.4 Ionizing and Non-Ionizing Radiation: Contractors must obtain authorization from BE prior to bringing on site ionizing or non-ionizing sources/equipment onto the installation. Contractors must provide list of items and description of how they will be used to Bioenvironmental Engineering (BE) at 01638528047 or

48amds.sgpb@us.af.mil at least 10 days prior to the date required to bring them on base.

2.6.4.1 Non-Ionizing Radiation: Electromagnetic Frequency (EMF) Radiation and LASERS:

Contact BE/Installation Laser Safety Officer (48amds.sgpb@us.af.mil) at least 10 days prior to bringing on site. (Example: LASER Classes: 1M, 2M, 3R, 3B, or 4;

Transmitting antennas, radars etc.) Reference: AFI 48-139, LASER and Optical

Radiation Protection Program, Paragraph 2.21)

2.6.4.2 Ionizing sources: Contact BE (48amds.sgpb@us.af.mil) at least 10 days prior to bringing on site ionizing sources/equipment. For regulated sources, provide copies of permits or sealed source certifications. (Example: Troxler density gauges, sealed mailto:48amds.sgpb@us.af.mil mailto:48amds.sgpb@us.af.mil sources in various gauges/devices). Reference: AFI 48 -148, Ionizing Radiation

Protection.

2.6.5 Hazardous Materials/Chemical Management: Hazardous Materials/Chemical

Management: All hazardous material use requires prior authorization before bringing the hazardous material on base. "Hazardous material" includes many materials for which there is a manufacturer SDS, such as cleaning supplies, paints, solvents, sealants, lead acid batteries, fuels, herbicides, etc.

2.6.5.1 The Contractor shall submit an inventory list of ALL chemical products to be used, along with copies of the Safety Data Sheet (SDS) for each chemical product, for review before bringing any potentially hazardous material onto RAF Lakenheath, RAF

Feltwell or RAF Mildenhall using the attached “HazMat Authorization Request

Template”. The Contractor shall submit completed inventories and SDSs to the 1) CO,

2) CE Environmental / for RAF Lakenheath (01638 523990) (nolan.swick@us.af.mil), or for RAF Mildenhall 100 CES/CEIE (01638 545831), jeanne.dye-porto@us.af.mil and 3) Bioenvironmental Engineering (01638 528047) (48amds.sgpb@us.af.mil) at least 10 days prior to the date required to bring them on base.

2.6.5.2 Once approved, the Contractor must maintain an inventory of all hazardous materials along with corresponding Safety Data Sheets (SDSs). The Contractor shall track and report actual hazardous material usage during the performance of the contract.

Hazardous material usage for any contract that is less than one month in duration will be reported at the end of the contract period. Hazardous material usage for any contract over a month in duration will be reported no less than monthly. Hazardous material usage will be reported using the attached “HazMat Monthly Usage Log

Template”.

2.6.5.3 The Contractor shall not leave any excess hazardous materials or empty containers on site following completion of the project. The Contractor is responsible for the removal of all unused hazardous materials and proper disposal of all hazardous waste generated.

Reference: AFI-32-7086, Hazardous Materials Management

2.6.6 Controls of other hazards: Contractors must coordinate with Bioenvironmental

Engineering (BE) at 01638528047 or 48amds.sgpb@us.af.mil at least 10 days prior to start of project, regarding all contracts with potential health impact to personnel

(Example: Noise above 85 dBA, activities with potential airborne contaminants or particulates). Hazardous work areas/perimeters shall be established to control exposures and limit access to nearby facilities and personnel. Work shall be performed

IAW all applicable occupational health and safety regulations.

2.6.7 Contractors must coordinate with facility managers and receive a safety brief of hazards present within work areas.

SECTION III

mailto:nolan.swick@us.af.mil mailto:jeanne.dye-porto@us.af.mil

APPENDIX 1

APPROXIMATE SHIFT TIMES PER TASK ORDER

(1 Shift consists of 8 working hours plus two 15 minute and one 30 minute breaks)

RAF Lakenheath Per Task Order

Knight’s Table

Shifts

Approximate Number of

Personnel Required per

Shift

Hours of Operation/

Serving Times

Morning Shift: 0500 – 1400 4 Breakfast: 0600 – 0815

Day Shift: 1000 – 1900 3 Lunch: 1100 – 1300

Mids: 2000-0500 2 Dinner: 1600 – 1830

Midnight: 2300 – 0100

Holidays and Weekends

Morning Shift: 0530 – 1430 4 Brunch: 0700 – 1230

Supper: 1530 – 1700 3 Supper: 1530 – 1700

All shifts are subject to change by the Government.

APPENDIX 2

CONTRACTOR FURNISHED ITEMS

1. Uniforms: Contractor shall be responsible for providing standardized mess attendant and cook uniforms IAW paragraphs 1.1 and 1.2 of Appendix 2. Contractor is responsible for maintenance/cleaning of all contractor uniform items.

1.1. Cook Uniforms: Uniforms shall be standardized and consist of (embroidered) white chef’s coats with contractor’s company logo and contractor employee’s name, white under-shirts, black chef trousers (no leggings, cargo pants, black jeans), black boots (no sandals, tennis shoes or shoes without a non-slip sole), (clean/serviceable/without stains) white apron (with company logo), and white chef’s hats. Boots shall be black, steel-toed, and suitable for work in a kitchen environment. All items shall be clean, serviceable, in good repair, and kept free of stains, ironed, neat and professional. MEMBERS

WITHOUT THE CORRECT UNIFORM WILL NOT BE ALLOWED TO WORK IN

ANY FUNCTION OF THE DINING FACILITY.

1.2. Mess Attendant Uniforms: Uniforms shall be standardized and consist of black polo shirt with contractor’s company logo, black trousers, black boots, and standardized baseball cap with contractor’s company logo. Boots shall be black, steel-toed, and suitable for work in a kitchen environment. All items shall be clean, serviceable, in good repair, and kept free of stains.

APPENDIX 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below.

The contractor shall follow those publications to ensure compliance in its entirety in accordance with AFI 34-239 Food Service Management Program and AFMAN 34-240 Food Service

Program Management. Air Force Food Service Directives as listed are available digitally on the

AFDPO WWW site at http://www.e-publishing.af.mil. The Government will continue to supply the Government forms needed for daily operations.

Publications Code:

AFI - Air Force Instruction

AFMAN - Air Force Manual

AFP - Air Force Pamphlet

AF Form - Air Force Form

DD Form - Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive

AFI 31-209 11/10/94 Air Force Resource Protection

AFI 34-239 2/20/04 Food Service Management Program

AFI 34-241 11/1/97 Meal Card Program

AFI 36-2903 07/18/11 Dress and Appearance Standards

AFI 48-116 03/17/04 Food Safety Program

AFMAN 34-240 2/05/98 Food Service Program Management

OTHER DIRECTIVES:

US Department of Health and Human Services FDA 2005 FOOD CODE (most current Air

Force approved) http://www.cfsan.fda.gov/~dms/fc05-toc.html

United States Air Force Golden Eagle Standards

Air Force Corporate Food Service Recipe System

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments

AF Form 79 Cash Collection Voucher

AF Form 463 Request for Flight Meals

AF Form 1469 Essential Station Messing (ESM) Invalid Entitlements Log

Food Service Production Log

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

APPENDIX 4

DEFINITIONS

A La Carte System (ALACS): Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the Subsistence-in-Kind (SIK) patron receives all items selected without charge

Basic Allowance for Subsistence (BAS): A cash allowance paid to military personnel in place of subsistence.

Corporate Food Service: The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports.

Director of Military Public Health (MPH): The installation medical authority who defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Equipment: Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Essential Station Messing (ESM): Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

Food Handlers: Food service personnel, who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Manager (FSM): An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Level One: Ability to perform simple cooking tasks such as slicing, dicing, cutting, chopping, flouring, dredging, breading, measuring, and weighing; can prepare items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, fresh/canned vegetables, etc. Can prepare hot cereals, dehydrated soups, pizza, and cold sandwiches, etc. Can prepare fried convenience items such as hash browns, chicken nuggets, egg rolls, etc. Can prepare side dishes such as beans, rice, potatoes, etc. Can prepare pasta. Can cook short-order grill items. Can roast, broil, bake, fry, fillet, sauté, boil, steam, stew, and grill meats. Can prepare soups, stocks, glazes, broths, gravies, sauces, and puddings without the use of packaged mixes. Can prepare salads and desserts such as jello, cookies, puddings, etc. Can prepare entire meals requiring coordination of multiple items and cooking times. Can meet cooking and preparation deadlines. Is proficient at operating and cleaning all kitchen equipment. Can ensure proper steps and quantities in food preparation are followed. Can read, understand, follow, and scale established English recipes.

Has basic knowledge of methods and procedures related to food preparation and proof of at least one year experience in preparing food items and using kitchen equipment.

Level Two: Ability to perform Level One tasks. In addition, must have basic baking knowledge and proof of one year of baking experience. Can prepare and decorate cakes, pies, pastries, cookies, cobblers, tarts, frostings, quiches, rolls, breads, etc.

Major Maintenance: The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators

Meal: A meal served at an ALACS dining facility is any total sale made over 20 cents at breakfast and over 40 cents at all other meals, before the Operating Charge is applied. A sale of less than the specified minimum sales to a cash or subsistence-in-kind (SIK) patron shall not count as a meal served.

Minor Maintenance: Involves the cleaning, adjusting, tightening of knobs, screws, nuts, bolts, etc., as required to keep food service equipment in operation and performing other user maintenance recommended by the manufacturer.

Preventive Maintenance: Encompasses the tasks necessary to prevent the premature failure of equipment and includes routine checks of all equipment, lubricating, greasing and oiling equipment parts/components on a regular basis, and the maintenance of equipment logs.

Subsistence: Food items, including beverages and condiments.

APPENDIX 5

Historic Workload Data

The issuance of task order’s (TO’s) and associated number of hours for level I & II cooks are dependent upon deployment of government personnel. The following historical data is provided for reference, but does not guarantee the number of associated hours under the resultant, new contract.

RAF Lakenheath

Task

Order

Period of Performance Level I Cooks

(Hours Requested) Level II Cooks

(Hours Requested)

0002 15 Nov 2011 – 14 Feb 2012 4,242 1,022.5

0003 15 Feb 2012 – 14 May 2012 3,921 1,023.5

0004 15 May 2012 – 14 Aug 2012 4,561 1,048

0006 15 Aug 2012 – 30 Sept 2012 2,648 146

0007 1 Oct 2012 – 30 Sept 2013 19,600 2,800