MSG Food Preparation Services SCOPE OF WORK.pdf

SCOPE OF WORK – Marine House Chefs Contract

1. General Instructions

A. The purpose of this fixed price contract is to obtain food services program for the U.S.

Government at U.S. Embassy Stockholm, Sweden for Marine Security Guards at the Marine Security Guard Residence (MSGR). The Contractor shall perform services in designated MSGR spaces, or offsite, so long as the location is a standard commercial kitchen environment with approved food preparation licensing. The contract will be for a one-year period from the date of the contract award, with two (2), one-year option years.

B. The Contractor shall furnish all managerial, administrative, and direct labor personnel that are necessary to accomplish the work in this contract. Contractor employees shall be on site only for contractual duties and not for other purposes.

C. All basic required equipment will be provided as government furnished property. Additional equipment may be provided by the government on an as-needed basis, as reasonably determined by the Contracting Officer's Representative (COR). Contractor may also supply their own equipment and tools as required to accomplish the work in this contract.

D. The Contractor shall prepare general instructions for the work force (MSGR cook). The

Contractor shall provide drafts to the COR for review within thirty days after contract award.

The COR must approve these general instructions before issuance.

2. Duties and Responsibilities

A. The MSGR kitchen and common areas will be available Mon – Fri from 0700 to 1600 for Contractor official duties

B. MSGR basement, 1st floor bedrooms, and 2nd floor require an escort and can only be entered during scheduled times. The designated MSGR cook is allowed unescorted access to the exterior lawn/garden areas, kitchen, common living area, and common area restroom. Any general instructions prepared for the work force shall emphasize security requirements so that accidental security violations do not occur.

C. Contractor shall schedule cooking and serving requirements to ensure that all daily duties are completed by the end of the day, Monday-Friday. Times below are typically accepted mealtimes and approximate, as lunch and dinner will be prepared ahead of time and stored appropriately:

D. Breakfast (0700 - 0930), Lunch (0930 - 1330) and Dinner (1330 - 1600).

E. Contractor shall clean the kitchen, to include all dishes and appliances after each meal and cause minimal disruption to the normal operation of the facility. The COR shall review the cook schedules to ensure it meets the needs of the facility.

3. Types of Services

a. Cook all daily scheduled meals.

b. Cook will arrive to work no later than 0700 to prepare breakfast as a grab-and-go/buffet style, based on the established menu for that day and week.

c. Two choices of lunch for the entire Marine detachment based on the established menu for that day and week, prepared and stored appropriately.

d. One choice of dinner for the entire Marine detachment based on the established menu for that day and week, prepared and stored appropriately.

e. Cook shall provide weekly menu one week in advance.

f. The Marine Mess NCO will provide a schedule displayed in the kitchen to establish which Marine will be on or off duty and when. (On their days off they will only have 1 meal/dinner a day). It will also be noted if anyone has any specific dietary requirements.

4. Total number of meals per week, per Marine, will be:

5 x Breakfast 5 x Lunch 7 x Dinner

a. Breakfast shall be prepared daily, and available to all Marines five days per week, Monday through Friday. Lunch and Dinner will be prepared daily and stored in separate containers for each Marine in their respective refrigerators.

b. The day prior to a U.S. or Swedish holiday, or weekends, additional lunch and dinners shall be prepared for consumption on each day.

c. Extra guests may join from 3 - 7 times per year. In such case, there may be an estimate of 5 guests for which the cook must guarantee one meal each, for one day. Cook should also be prepared to make one breakfast per month for up to (8) Marines at once to facilitate detachment-wide breakfasts. **Cook will be notified with one-week advanced notice of the above circumstances.

5. Clean kitchen area and worksite.

a. Wash all dishes before leaving the worksite for the day.

b. Store all leftover food according to proper food handling and storage guidelines, or as directed by the COR or the Mess NCO.

c. Sweep, mop, and wipe down the entire kitchen daily, to include all appliances and utensils.

d. Take out the garbage daily or as needed.

e. Wash all walls and inside of the cupboards and refrigerators at least once per month or as directed by the COR.

6. Inform the Mess NCO when groceries are needed to prepare all scheduled meals.

a. Prepare a shopping/grocery list for the Mess NCO on a bi-weekly basis, at a minimum, and go shopping with the Marine Representative, as required.

b. Mess NCO will always accompany the Cook when shopping, unless ingredients are provided through official means pre-established by Contractor (i.e. food provided by Contractor’s restaurant, Contractor’s place of business, or Contractor’s pre-existing commercial vendor, etc.)

c. Monthly menus will be approved by the COR and/or Mess NCO two weeks in advance of being published to allow time for changes should they occur.

d. Complete any additional tasks as directed by the COR or the Mess NCO.

7. Food Budget

a. Meals will be made from fresh, healthy ingredients as often as possible, and the Cook should avoid preparing meals from processed ingredients, pre-made boxed meals, or other heavily processed items. Simple guidelines can be found at MyPlate.gov or similar resources.

b. Food is purchased separately from this contract by a Marine representative (after approval of

30-day menu) who may request to be accompanied by the Cook.

c. A reoccurring shopping schedule will be decided upon by the Mess NCO and Cook. This date must occur after the collection of Mess funds by the Mess NCO to ensure there are funds available for purchase of grocery items.

8. The Cook and Mess NCO should work together to ensure that the value of food items is maximized and that resources are not wasted.

a. Mess bills may not exceed the sum of a Marine’s Basic Allowance for Subsistence and Cost of Living Allowance.

b. The rank of Private First Class with less than three years of service is the most junior rank that may be assigned to Detachment Stockholm. Therefore, the maximum allowable charge for each Marine in Stockholm must be factored using this amount.