PWS_DFAC_Support_April_5_Days.pdf

CUI

PERFORMANCE WORK STATEMENT (PWS)

Dining Facility (DFAC) Service 3/30/2026

Part 1 General Information

1. GENERAL: This is a non-personal services contract to provide full food service at the Savannah Combat Readiness and Training Center (CRTC). The Government shall not exercise any supervision or control over the contract service providers performing the services herein. Such contract service providers shall be accountable solely to the Contractor who, in turn is responsible to the Government.

1.1 Description of Services: The Savannah CRTC Dining Facility is a full-service dining facility to include carry out service, box meals, and catering to on-base locations during scheduled events. The Dining Facility will be operated for a period of five (5) days with the following breakout: 4/13/26 - Lunch and Dinner only, 4/14/26 - Breakfast, Lunch, and Dinner, 4/15/26 - Breakfast, Lunch, and Dinner, 4/16/26 - Breakfast, Lunch, and Dinner, 4/17/26 – Breakfast only. The contractor shall provide all personnel, uniforms, transportation, and supervision necessary to perform service as defined in this Performance Work Statement, except for those items specified as Government furnished property and services. The contractor shall perform to the standards in this contract.

1.2 Quality Control: The contractor shall develop and maintain an effective quality control program to ensure services are performed in accordance with this PWS. The contractor shall develop and implement procedures to identify, prevent, and ensure non-recurrence of defective services. The contractor’s quality control program is the means by which it assures itself that the work complies with the requirement of the contract.

1.3 Quality Assurance: The Government shall evaluate the contractor’s performance under this contract in accordance with the Quality Assurance Surveillance Plan. This plan is primarily focused on what the Government must do to ensure that the contractor has performed in accordance with the performance standards. It defines how the performance standards will be applied, the frequency of surveillance, and the minimum acceptable defect rate(s).

1.4 Hours of Operation: The contractor is responsible for providing service as outlined in Technical Exhibit (TE 1). The Contractor must at all times maintain an adequate workforce for the uninterrupted performance of all tasks defined within this PWS. When hiring personnel, the Contractor shall keep in mind that the stability and continuity of the workforce are essential. The Government may augment DFAC personnel beyond the contractor by any means necessary should the need arise.

1.5 Contractor Personnel Meals: Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes after their shifts. Contractor personnel shall pay for each item at the established item price to include the Government authorized surcharge. Meals purchased by hall not count as meals served for contract payment purposes. Contract personnel shall not bring food from other sources into the dining facility or flight kitchen.

1.6 PHYSICAL Security: The contractor shall be responsible for safeguarding all Government equipment, information and property provided for contractor use. At the close of each work period, Government facilities, equipment, and materials shall be secured.

1.7 Training:

1.7.1 AT, Level I Training: All contractor employees, to include subcontractor employees, requiring access installations, facilities and controlled access areas shall complete AT Level I awareness training. The contractor shall submit certificates of completion for each affected contractor employee and subcontractor employee, to the COR or to the contracting officer, if a COR is not assigned, within 5 calendar days after completion of training by all employees and subcontractor personnel.

Training is available at the following website: http://jko.jten.mil/courses/atl1/launch.html.

1.7.2 ServSafe: All contractors will meet all ServSafe requirements referenced in the ANG policy letter from Headquarters Air Force Services dated 1 October 2022. One person per shift shall be ServSafe certified and all contract personnel shall have ServSafe starter's course. All ServSafe training and courses are the sole responsibility of the contractor, the Government will not fund Servsafe training as part of this service. Documentation will be checked prior to starting food service operations. Contractors shall report to building 262 at the Savannah CRTC for orientation, facility familiarization, operational briefing and shall attend a 2 hour safety training at least 3 days prior to commencement of food service operations.

1.8 Post Award Conference/Periodic Progress Meetings: The Contractor agrees to attend any post award conference convened by the contracting activity or contract administration office in accordance with Federal Acquisition Regulation Subpart 42.5. The contracting officer, Contracting Officers Representative (COR), and other Government personnel, as appropriate, may meet periodically with the contractor to review the contractor's performance. At these meetings the contracting officer will apprise the contractor of how the Government views the contractor's performance and the contractor will apprise the Government of problems, if any, being experienced. Appropriate action shall be taken to resolve outstanding issues. These meetings shall be at no additional cost to the Government.

1.9 Contracting Officer Representative: The COR will be identified by separate letter. The COR monitors all technical aspects of the contract and assists in contract administration The COR is authorized to perform the following functions:

assure that the Contractor performs the technical requirements of the contract: perform inspections necessary in connection with contract performance: maintain written and oral communications with the Contractor concerning technical aspects of the contract: issue written interpretations of technical requirements, including Government drawings, designs, specifications: monitor Contractor's performance and notifies both the Contracting Officer and Contractor of any deficiencies; coordinate availability of Government furnished property, and provide site entry of Contractor personnel. A letter of designation issued to the COR, a copy of which is sent to the Contractor, states the responsibilities and limitations of the COR, especially with regard to changes in cost or price, estimates or changes in delivery dates. The COR is not authorized to change any of the terms and conditions of the resulting order.

1.10 Key Personnel: The contractor shall provide a contract manager who shall be responsible for the performance of the work. This manager shall have at least two years’ experience managing a large dining facility. The name of this person, and an alternate or alternates, who shall act for the contractor when the manager is absent, shall be designated in writing to the contracting officer. The contract manager or alternate shall 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 at all times to meet at Savannah CRTC with Government personnel designated by the contracting officer to discuss problem areas. After normal duty hours, the manager or designated alternate shall be available within 2 hours. The contract manager and alternate or alternates must be able to read, write, speak, and understand English. The positions shall at no time be vacant.

They shall comply with installation rules and regulations.

1.11 Identification of Contractor Employees: All contract personnel attending meetings, answering Government telephones, and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression in the minds of members of the public that they are Government officials.

1.12 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. Rude and disrespectful contract employees will be removed from base immediately. Contract workers will not communicate with customers on operational issues, only customer service protocol will be communicated with contract workers and customers. Contract workers should contact CRTC personnel for other customer issues.

1.13 Base Access: The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto Savannah CRTC. The contractor must complete a Contractor Access List, to include the name (first, middle, and last), date of birth, and driver's license number for all personnel expected to perform services under this contract. This list must be submitted through CRTC Management to the Security Forces and Pass and Registration. Vehicle registration, proof of insurance and a valid driver's license must be presented for all vehicles http://jko.jten.mil/courses/atl1/launch.html to be registered. The Contractor Access List and vehicle information must be submitted no later than 48 hours prior to contract commencement. By order of the commander, all vehicles that are granted access to Savannah CRTC are subject to being searched at any time.

2. GOVERNMENT FURNISHED ITEMS AND SERVICES: The Government will provide personal protective equipment (minus steel toe footwear). Masks, gloves, Hair nets , beard guards

3. CONTRACTOR FURNISHED ITEMS AND RESPONSIBILITIES: The Contractor shall furnish uniforms for all contract personnel, Aprons, slip resistant shoes

4. SPECIFIED TASKS:

4.1. General: Contractor tasks include, but are not limited to, the following: cooking, food preparation serving and replenishing food, cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, performing cashier services, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance, and in the event of contingency, perform all required tasks to include continued service.

Contractors shall be familiar with current food service equipment and cooks must be able to armed forces recipe card system. Customer service is a must and contractors must adhere to uniform code for attire. Cooks and dishwashers must wear steel toe safety shoes. No overtime will be paid, it will be the contractor’s responsibility to manage shifts.

4.2: Menu Boards: Post and maintain all menu boards. Post menu and prices at the entrance to the dining facility for all meals during the day before the start of the breakfast meal. Post menu and price changes within 5 minutes of notification.

4.3: Food Preparation: The contractor shall obtain foods from shift lead for each meal and accomplish the food preparation tasks listed on Food Service Production Log in accordance with (IAW) the Air Force Automated Recipe Service.

Progressively prepare food items to ensure optimum freshness, flavor, color, texture, and nutritional value.

4.4: Service of Food: The contractor shall comply with AFI 34-239, AFMAN 34-240, and FDA Food Code, using the standard recipes on the Air Force Food Service Automated Recipe Service software program. The contractor will use the Air Force Worldwide Menu and will serve food in standard portions, IAW Air Force Golden Eagle Line Serving standards unless the patron request smaller portions. Contractors shall move full serving containers to serving lines and remove containers. Perform standard cross panning procedures, maintain proper temperature on serving lines. Set up and close down serving lines IAW the Food Service Production Log. Prepare short-order items such as hamburgers; hot dogs, and French fries in advance only to the extent necessary. The contractor will be able to maintain a customer flow rate of 5 guests per minute main serving line and 3 guests per minute on short order serving line or breakfast line. The contractor shall make up box meals for pickup or perform food service at remote locations as necessary. All food will be accounted for according to applicable food service accounting procedures.

4.5: Table Bussing Service: Clear, clean, and sanitize dining room tables, chairs, or benches at a rate sufficient to ensure availability to customers. Replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

4.6 Sanitation Requirements: The contractor shall comply with all Federal and Air Force mandated (AFI 48- 116 Food Safety Program) sanitation requirements. The contractor shall clean facilities (including floors and walls), cooking, serving, and food preparation equipment, and areas IAW Air Force Golden Eagle Standards and FDA Food Code 2001. Spot cleaning will be done on an as needed basis so that the serving, food prep, beverage and salad bar areas present the appearance of superior quality sanitation and customer service. The dining facility will be cleaned to the same standard and quality as when it was turned over to them by the Government. A final inspection, by the Food Service Staff, will be accomplished prior to the contractor's departure to ensure all cleaning, inventory verification and food service paperwork has been satisfactorily completed.

4.7 Housekeeping Services: The contractor shall clean dining room and kitchen. Proper cleaning removes all deposits, stains, and foreign matter, including those under fixture edges, lips, and on all exposed surfaces. Clean and sanitize dishes, pots, pans, kitchen, and dining areas will be cleaned and sanitized in accordance with the FDA Food Code. Do not place chairs on tables at any time.

4.8 Grounds Maintenance: Sweep and clean in and around entrances, exits and sidewalks as required, maintaining a neat and clean facility appearance at all times. Cleaning includes removing all paper, trash, and cigarette butts from the area.

5. APPLICABLE PUBLICATIONS (CURRENT EDITIONS):

Publication Codes:

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:

DOD 5500.7-R Ethics Standards Change 1 AFI 34-239 Food Service Management Program AFI 34-241 Meal Card Program AFI 48-116 Food Safety Program AFI 40-104 Nutrition Education AFI 64-106 Air Force Industrial Labor

AFMAN 34-240

OTHER DIRECTIVES:

US Department of Health and Human Services most current FOOD CODE Food Service Managers Handbook Dining Facility Managers Quarterly Planner Food Service Forms Guide Checklist for Production Management Air Force Worldwide Menu Flight Kitchen Managers Handbook Accounting Guide

AIR FORCE FORMS:

AF Form 27 Food Service Customer Comments AF Form 79 Head Count Record AF Form 148 Senior Cook's Requisition AF Form 662 Food Production Log AF Form 1339 Head Count Record AF Form 2039 Ground Support Meal Request Form AF Form 638 Refrigeration Temperature Check Record AF Form 1038, Food Service Evaluation Record

6. Technical Exhibit List:

Technical Exhibit 1 – Hours of Operation with Work Load Estimate Technical Exhibit 2 – Performance Requirements Summary

TECHNICAL EXHIBIT 1

Hours of Operation with Workload Estimate.

This information is provided solely for proposal preparation and does not constitute a requirement for staffing levels, labor hours, or personnel assignments. The contractor is responsible for determining the appropriate workforce necessary to meet all performance requirements of this PWS.

Days of Service

MEAL

PERIOD

Description (Labor Only) UOM PAX

Supported Working

Hours # of Workers (Guidance)

4 BREAKFAST Labor for Breakfast Service DAYS 300 PAX 0500-1300 6 (2 cooks, 2 DW, 2 FSW)

4 LUNCH Labor for Lunch Service DAYS 300 PAX 0900-1700 6 (2 cooks, 2 DW, 2 FSW)

4 DINNER Labor for Dinner Service DAYS 300 PAX 1200-2000 6 (2 cooks, 2 DW, 2 FSW)

TECHNICAL EXHIBIT 2

Performance Requirements Summary

Performance Objective Standard Performance Threshold

Method of Surveillance

Completion of Reports Including Food Accountability Error Free 95% Periodic Surveillance

Prepare Food IAW recipe cards 100% 100% Inspection Serve Food IAW PWS Paragraph 4.4 90% Periodic Surveillance Timeliness of service and courteousness of employees Served on time with satisfied customers 95% Customer Comment