SBTC DFAC PWS - 08.27.2026.docx

Performance Work Statement (PWS) Special Boat Training Command (SBTC) Contracted Dining Facility Services

1.0 BACKGROUND

Special Boat Training Command (SBTC) requires contracted dining facility services to support Naval Special Warfare personnel and authorized patrons at Stennis Space Center, MS (Building 2808). Food is Government‑purchased via DLA Prime Vendor; this PWS covers only contractor services to store Government‑provided subsistence in DFAC spaces, prepare meals, serve patrons, and maintain sanitation and records associated with service operations.

2.0 OBJECTIVE

Provide nutritious, fresh, and varied meals that meet training energy demands while respecting cultural/dietary restrictions for international students. Deliver attractive, healthy, reasonably priced prepared meals to sustain high customer satisfaction and service quality.

3.0 SCOPE

The Contractor shall furnish all personnel, supervision, management, supplies, and tools necessary to perform dining facility services using Government‑furnished facilities, utilities, and equipment. Points of Sale (POS) devices are Government‑furnished; all transactions are electronic. The Contractor shall coordinate menus with SBTC staff and operate in accordance with Tri‑Service Food Code and NAVSUP P‑486 performance standards.

3.1 ESTIMATED QUANTITIES OF WORK

Provide breakfast and lunch on weekdays (approx. 250 working days per year, excluding Federal holidays and weekends). Serving hours: Breakfast 0730–0930; Lunch 1130–1330. The Government estimates an average daily count of 100 patrons for breakfast and 75 patrons for lunch on normal training days. These numbers are provided solely for staffing and pricing purposes. Actual daily attendance may vary based on training schedules, weather, and operational requirements. The Government anticipates up to 15 specialty meals per day to meet dietary restrictions such as vegetarian, allergy‑safe, halal, or other requirements directed by SBTC. Specialty meals will use Government‑provided subsistence items.

3.2 OPERATIONAL REQUIREMENTS

The Contractor shall:

Prepare, cook, and serve meals to meet approved cycle/menu guidance; progressively prepare items to ensure freshness and proper temperatures.

Maintain dining room service and sanitation; keep serving lines stocked; police and clean dining areas to performance standards.

Maintain guest flow rate on main serving line of 5 patrons per minute, staffing accordingly.

Operate scullery and dishwashing to ensure continuous supply of clean/sanitized wares in accordance with Tri‑Service Food Code.

Coordinate menu creation with SBTC; notify SUPPO/COR at least two (2) days in advance for cycle menu adjustments caused by shortages/delays.

Provide carry‑out meals/box lunches/picnic meals when requested by SBTC, using commercial carry‑out containers (Government‑provided food).

3.3 STORAGE AND HANDLING OF GOVERNMENT‑PROVIDED SUBSISTENCE

The Contractor shall store, issue for preparation, and handle Government‑provided subsistence items within DFAC areas, maintaining sanitation, temperature controls, and traceability per Tri‑Service Food Code and NAVSUP P‑486. Government retains responsibility for food procurement and subsistence accounting.

3.4 CONTRACTOR PERSONNEL

Provide managerial, administrative, and direct labor personnel to accomplish all work. The Facility Manager shall be present during normal meal hours and oversee performance standards, compliance, and customer service. All personnel shall be reliable, meet base access requirements, and be able to read/speak English; Spanish language capability is preferred but not required.

3.4.1 KEY ROLES (Condensed)

Facility Manager: Oversees DFAC operations, compliance with regulations, reporting to the COR as required, and contingency planning.

Cooks: Prepare meals following Armed Forces Recipe Service (AFRS) guidance and approved cycle menus; ensure proper temperatures and sanitation; complete required production logs as directed.

Food Service Mess Attendants (Servers): Serve and replenish food to portion standards; maintain serving areas and dining room cleanliness; provide courteous customer service.

Cashiers: Operate Government‑furnished POS; verify patron eligibility and process electronic transactions; maintain meal records as directed; no physical cash collections at SBTC DFAC. Cashiers shall prepare and submit daily electronic meal‑transaction summaries to the Facility Manager. The Facility Manager will review, compile, and transmit all required reports to the COR. Weekly consolidated reports shall also be provided every Friday by 1600. Format will be Government‑provided.

3.5 CONDUCT

Contractor employees shall not loiter; use of alcohol/illegal drugs or offensive language while on duty is prohibited. The Contractor shall remove any employee under the influence from duty and comply with Equal Opportunity policies.

3.6 STATUS OF EMPLOYMENT

The Contractor shall comply with U.S. immigration laws and shall not employ Government employees or off‑duty active military personnel on this contract.

3.7 CONTRACTOR PERSONNEL MEALS

Contractor employees may purchase meals for on‑duty consumption and up to 30 minutes before/after shifts at the standard meal rate. All meals must be paid for prior to consumption; no credit sales.

3.8 SANITATION AND TRAINING

Maintain compliance with Tri‑Service Food Code. Contractor shall ensure employees report communicable illnesses and are medically fit prior to food service duties.

Training: Contractor shall provide food safety/sanitation training sufficient to meet Tri‑Service Food Code requirements and applicable state/local standards.

3.9 UNIFORMS

Provide clean, neat uniforms, nametags (last name), and appropriate PPE (hair restraints, masks as applicable, aprons, gloves). Shoes shall meet sanitation and safety requirements.

3.10 SECURITY REQUIREMENTS

Contractor personnel shall meet Stennis Space Center/NASA base access requirements and comply with installation security regulations. The Contractor shall implement key/access code control procedures and comply with DOD PII policies.

4.0 GOVERNMENT‑FURNISHED EQUIPMENT (GFE) AND SERVICES

Government will furnish DFAC facilities, utilities (water, sewer, electric, gas), equipment, and POS devices. The Contractor and COR shall conduct joint inventories/inspections at contract start and option periods. Contractor shall exercise due care and be liable for damage due to negligence or misuse. A complete inventory of DFAC equipment and Government‑furnished items is provided in Technical Exhibit 1 – GFE Asset Listing.

4.1 MENU BOARDS

Contractor shall post and maintain Government‑provided electronic menu boards and provide temporary boards if electronic boards are inoperable.

5.0 CONTRACTOR‑FURNISHED ITEMS AND SERVICES

Except for Government‑furnished facilities, utilities, and major equipment, the Contractor shall furnish all supplies and minor equipment necessary to perform dining facility services. This includes, but is not limited to, cleaning supplies, sanitation chemicals, personal protective equipment (PPE), and disposable service supplies.

5.1 DISPOSABLE SERVICE SUPPLIES

The Contractor shall procure and provide all disposable items required for meal service, including plates, bowls, cups, lids, eating utensils, napkins, and carry‑out containers. Quantities shall be sufficient to support daily patron throughput estimates provided in Section 3.1. All disposable items shall meet commercial food‑service standards for durability, temperature tolerance, and sanitary handling.

5.2 IMPACT ON DISHWASHING REQUIREMENTS

Because SBTC intends to utilize disposable service supplies only for patron meal service, the Contractor is not required to wash reusable plates, cups, or eating utensils. Dishwashing tasks are limited to kitchenware, food‑production items, serving line equipment, and reusable items used exclusively by kitchen staff. The Contractor shall maintain sanitation of all such wares according to Tri‑Service Food Code and manufacturer specifications. Dishwashing tasks associated with kitchenware, production equipment, and serving‑line hardware will be performed by existing food‑service staff (cooks and mess attendants). A dedicated dishwashing position is not required.

6.0 CLEANING AND HOUSEKEEPING (Performance Based)

The Contractor shall maintain DFAC areas, equipment, and serving lines in a clean, sanitary condition meeting performance standards IAW Tri‑Service Food Code and NAVSUP P‑486. Cleaning shall be scheduled to avoid interference with meal service. Detailed methods are at Contractor discretion provided outcomes meet standards (e.g., floors free of debris/film, food contact surfaces sanitized after use, trash removed, and equipment cleaned per manufacturer guidance).

7.0 QUALITY ASSURANCE

The Government may evaluate performance through intermittent inspections and customer feedback. Sanitation inspections may be conducted by installation medical authority. The Contractor shall participate in menu coordination and respond to valid customer complaints.

8.0 CONTINGENCY SERVICE

Upon COR request, the Contractor shall extend service hours beyond normal operations on an occasional basis and support emergency feeding during installation‑directed contingencies. Contractor shall be able to adjust operations in response to health protection conditions (HPCON) with measures such as closing self‑serve stations, providing to‑go meals, and modifying seating. The Government anticipates 2–4 contingency feeding events per year, typically aligned with SBTC training surges, emergency exercises, or installation‑directed HPCON changes. Events may require extended service hours or increased meal throughput. The COR will provide at least 24 hours’ notice when feasible.

9.0 PERIOD OF PERFORMANCE

TBD

10.0 PLACE OF PERFORMANCE

Stennis Space Center, Special Boat Training Command, Mississippi: SBTC Dining Facility (Building 2808); SBTC Conference Room T239 (Building 2808) as directed.

Technical Exhibit 1: GFE Asset Listing image1.png