RFI - Executive Chef.docx
DOCX document 17 KB Posted
- Attached to
- Executive Chef Services
- Solicitation number
- 24VS-S3459
- Issued by
- Nevada
About this file
The document is a Request for Information (RFI) issued by the Nevada Department of Veterans Services seeking an Executive Chef for the Southern Nevada State Veterans Home. The RFI aims to gather information from qualified individuals or firms for a potential Executive Chef position, with an anticipated start date of November 1st. The home serves approximately 550 meals per day and requires an Executive Chef to handle menu planning, ingredient sourcing, kitchen operations, food preparation, compliance with health standards, cost management, and staff coordination. Responses are due by September 8, 2025, and should be submitted via email to Jacob Clodfelter.
The RFI requests comprehensive details from potential candidates, including contact information, professional profile, pricing structure, sample menus, availability, and references. Pricing expectations include hourly, daily, monthly, or annual rate options, with transparency around inclusions and potential additional fees. The solicitation is explicitly non-binding, serving as an information-gathering exercise that may lead to a future Request for Proposal (RFP) or direct negotiations. The primary goal is to assess the market's capacity to meet the Nevada Department of Veterans Services' culinary leadership needs for their veterans' home.
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Request for Information (RFI) – Executive Chef Services Date Issued: 08/21/2025 RFI Reference Number: 24VS-2026RFI1 Response Deadline: 9/8/2025
1. Introduction Nevada Department of Veterans Services is seeking information from qualified individuals or firms regarding an Executive Chef position. The purpose of this RFI is to gather pricing structures, qualifications, and availability to help inform potential next steps, which may include a Request for Proposal (RFP) or direct negotiations.
2. Background Nevada Department of Veterans Services operates Southern Nevada State Veterans Home serving approximately 550 meals per day, with seasonal and special event menus. We are exploring the engagement of an Executive Chef with an anticipated start date of on or around November 1st.
3. Scope of Work The Executive Chef’s responsibilities may include, but are not limited to:
· Menu planning, design, and seasonal updates.
· Ingredient sourcing and supplier coordination.
· Oversight of kitchen operations, food preparation, and presentation.
· Compliance with health, safety, and sanitation standards.
· of food cost, waste reduction, and inventory control.
· Collaboration with management for special events and themed menus.
· Assist with staff hiring, training, and scheduling.
4. Information Requested Please provide the following details in your response:
1. Contact Information – Name, company (if applicable), address, phone, and email.
2. Profile and Experience – Resume/CV, years in the industry, cuisine specialties, notable past positions, and awards/accolades.
3. Pricing Structure – Please specify:
· Hourly, daily, monthly, or annual rate options.
· Inclusions (e.g., benefits, accommodations, travel, ingredients).
· Additional fees or variable costs.
4. Sample Menus or Portfolio – Examples of menus you have designed and executed.
5. Availability – Proposed start date, notice period, and flexibility.
6. References – At least two professional references with contact details.
5. Submission Details
· Submission Email: Clodfelterj@veterans.nv.gov
· Submission Deadline: 09/08/2025
· Questions/Clarifications Contact: Jacob Clodfelter, Clodfelterj@veterans.nv.gov
6. Disclaimer This RFI is for information-gathering purposes only and does not constitute a solicitation or obligation to contract. No contractual relationship will be created as a result of this process.
File details come from the government source that posted it. Updated .