RFQ 19AR2026Q0001.pdf

U.S. Embassy Buenos Aires

Date: March 25th, 2026

Dear Prospective Quoter:

Subject: Request for Quotations number 19AR2026Q0001

Enclosed is a Request for Quotations (RFQ) for cook services. If you would like to submit quotation, follow the instructions in Section 3 of the solicitation, complete the required portions of the attached document, and submit it to the address shown on the Standard Form 1449 that follows this letter.

The U.S. Government intends to award a contract to the responsible company submitting an acceptable offer at the lowest price. We intend to award a contract based on initial quotations, without holding discussions, although we may hold discussions with companies in the competitive range if there is a need to do so.

The Embassy intends to conduct a pre-quotation conference at the site. The site visit will be held on April 9th at 10 am (local time) at the MSG

Residence 11 de septiembre 851, Ciudad de Buenos Aires. Prospective offerors/quoters should contact Cristian Minotti at BNS-

Procurement@state.gov before April 6th at 2:00 pm for additional information or to arrange entry to the residence.

Quotations are due on April 20th at 2:00 pm. No quotations will be accepted after this time. Proposals must be in English and incomplete proposals will not be accepted.

Your quotation must be submitted electronically to bns-procurement@state.gov. It is important to make sure the submission is made in the specific size and format; in MS-Word 2007/2010 or MS-Excel

2007/2010 or Adobe Acrobat (pdf) file format. The file size must not exceed

SBU - CONTRACTING AND ACQUISITIONS

mailto:BNS-Procurement@state.gov mailto:BNS-Procurement@state.gov BNS-Procurement@state.gov BNS-Procurement@state.gov

30MB. If the file size should exceed 30MB, the submission must be made in separate files and attached to separate emails of less than 30MB each.

In order for a quotation to be considered, you must also complete and submit the following:

1. SF-1449

2. Section I, Pricing

3. Section 5 Representations and Certifications

4. Additional information as required in Section 3

6. Proof of SAM Registration

Offerors shall be registered in the SAM (System for Award Management) database at https://www.sam.gov prior to submittal of their offer/proposal as prescribed under FAR 4.1102. Failure to be registered at time of proposal submission may deem the offeror’s proposal to be considered non-responsible and no further consideration will be given. Therefore, offerors are highly encouraged to register immediately if they are interested in submitting a response to this requirement.

Sincerely, Ryan Ustick

Contracting Officer

Enclosure: RFQ 19AR2026Q0001

SBU - CONTRACTING AND ACQUISITIONS

https://www.sam.gov/

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, & 30

1. REQUISITION NUMBER

PR15208731

2. CONTRACT NO.

3. AWARD/EFFECTIVE

DATE

4. ORDER NUMBER

5. SOLICITATION NUMBER

19AR2026Q0001

6. SOLICITATION ISSUE DATE

March 25th, 2026

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

Zeny Montoya (BNS-Procurement@state.gov)

b. TELEPHONE NUMBER(No collect calls)

+54 911 5777-4839

8. OFFER DUE DATE/ LOCAL

TIME

April 20th 2026 at 2:00 pm

9. ISSUED BY CODE 19AR20 10. THIS ACQUISITION IS UNRESTRICTED OR SET ASIDE:____ % FOR:

United States Embassy Buenos Aires

SMALL BUSINESS WOMEN-OWNED SMALL BUSINESS

General Services Office – Procurement Unit

Av. Colombia 4300 C1425GMN – Ciudad Autonoma de Buenos Aires

HUBZONE SMALL

BUSINESS

(WOSB) ELLIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM NAICS:

Argentina SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

EDWOSB

8 (A) SIZE STANDARD:

11. DELIVERY FOR FOB DESTINAT-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

12. DISCOUNT TERMS 13a. THIS CONTRACT IS A

RATED ORDER UNDER

DPAS (15 CFR 700)

13b. RATING

14. METHOD OF SOLICITATION

RFQ IFB RFP

15. DELIVER TO CODE 19AR20 16. ADMINISTERED BY CODE 19AR20

United States Embassy Buenos Aires

Av. Colombia 4300

C1425GMN – Ciudad Autonoma de Buenos Aires. Argentina.

Embassy of the United States of America

Av. Colombia 4300 C1425GMN, Buenos Aires Argentina

17a. CONTRACTOR/

OFFERER

TELEPHONE NO.

CODE FACILITY

CODE

18a. PAYMENT WILL BE MADE BY

United States Embassy Buenos Aires

Financial Management Center – Vouchering Unit

Av. Colombia 4300

C1425GMN, Buenos Aires

Argentina

CODE 19AR20

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT SUCH ADDRESS IN

OFFER

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a UNLESS BLOCK

BELOW IS CHECKED SEE ADDENDUM

19.

ITEM NO.

20.

SCHEDULE OF SUPPLIES/SERVICES

21.

QUANTITY

22.

UNIT

23.

UNIT PRICE

24.

AMOUNT

Cook Services -See Attached

(Use Reverse and/or Attach Additional Sheets as Necessary)

25. ACCOUNTING AND APPROPRIATION DATA

26. TOTAL AWARD AMOUNT (For Govt. Use Only)

27a.SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1, 52.212-4. FAR 52.212-3 AND 52.212-5 ARE ATTACHED. ADDENDA ARE ARE NOT ATTACHED

27b.CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN _1__

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND DELIVER ALL

ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY ADDITIONAL

SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED HEREIN.

29. AWARD OF CONTRACT: REF. _________________ OFFER DATED

____________. YOUR OFFER ON SOLICITATION (BLOCK 5), INCLUDING ANY

ADDITIONS OR CHANGES WHICH ARE SET FORTH HEREIN, IS ACCEPTED AS TO

ITEMS:

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a. UNITED STATES OF AMERICA (SIGNATURE OF CONTRACTING OFFICER)

30b. NAME AND TITLE OF SIGNER (Type or print)

30c. DATE SIGNED

31b. NAME OF CONTRACTING OFFICER (Type or print)

31c. DATE SIGNED

AUTHORIZED FOR LOCAL REPRODUCTION STANDARD FORM 1449 (REV. 02/2012)

PREVIOUS EDITION IS NOT USABLE Computer Generated Prescribed by GSA - FAR (48 CFR) 53.212 mailto:BNS-Procurement@state.gov

19.

ITEM NO.

20.

SCHEDULE OF SUPPLIES/SERVICES

21.

QUANTITY

22.

UNIT

23.

UNIT PRICE

24.

AMOUNT

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: _______________________________

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f. TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

33. SHIP NUMBER 34. VOUCHER NUMBER 35. AMOUNT VERIFIED

CORRECT FOR

36. PAYMENT 37. CHECK NUMBER

PARTIAL FINAL

COMPLETE PARTIAL FINAL

38. S/R ACCOUNT NO.

39. S/R VOUCHER NO. 40. PAID BY

41.a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT 42a. RECEIVED BY (Print)

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER

41C. DATE

42b. RECEIVED AT (Location)

42c. DATE REC’D (YY/MM/DD) 42d. TOTAL CONTAINERS

SECTION 1 - THE SCHEDULE

CONTINUATION TO SF-1449,

RFQ NUMBER 19AR2026Q0001

PRICES, BLOCK 23

1. PRICES AND PERIOD OF PERFORMANCE

The Contractor shall perform food services work, including furnishing all labor, material, equipment and services, for the U.S. Buenos Aires Marine

Security Guards. The price listed below shall include all labor, materials, insurance (see FAR 52.228-4 and 52.228-5), overhead, and profit. The

Government will pay the Contractor the fixed price per month of services.

Food is purchased separately by Mess NCO (after approval of 30 day menus) and accompanied by the Contractor if needed.

After the contract is awarded and the provider submits their insurance certificates and they are accepted by the Embassy, the Contracting Officer shall issue a Notice to Proceed. The Notice to Proceed will establish a date on which performance shall start. This date will be no sooner than ten (10) days unless the Contractor agrees to start rendering their services on an earlier date

The performance period of this contract is 12 months from the start date in the Notice to Proceed, with an option to a 2 year renewal. The initial period of performance includes any transition period authorized by the contract.

1.1 VALUE ADDED TAX

VALUE ADDED TAX. Value Added Tax (VAT) is not included in the

CLIN rates. Instead, it will be priced as a separate Line Item in the contract and on Invoices. Local law dictates the portion of the contract price that is subject to VAT; this percentage is multiplied only against that portion. It is reflected for each performance period.

1.2. Base Year

A. Services. The firm fixed price for the Base Year of the contract is:

Price per Month Quantity of Months Price per Year

USD 12 USD

VAT USD

Total Price for Base Year including VAT USD

1.3. Option Year 1 Prices (Option Term: Twelve (12) Months)

A. Services. The firm fixed price for Option Year 1 of the contract is:

Price per Month Quantity of Months Price per Year

USD 12 USD

Total Price for Option Year 1 including VAT

1.4. Option Year 2 Prices (Option Term: Twelve (12) Months)

A. Services. The firm fixed price for Option Year 2 of the contract is:

Price per Month Quantity of Months Price per Year

USD 12 USD

Total Price for Option Year 2 including VAT

1.5. 6-Month 52.217-8 Option to Extend Services

A. Services. The firm fixed price for 6 months extension of the contract is:

Price per Month Quantity of Months Price per Year

USD 6 USD

VAT USD

Total Price for 6 months extension of the contract including VAT

1.6 Grand Total of Base and Option Year

Base Year Total

Option Year 1 Total

Option Year 2 Total

6-Month Extension

GRAND TOTAL

CONTINUATION TO SF-1449,

RFQ NUMBER 19AR2026Q0001

SCHEDULE OF SUPPLIES/SERVICES, BLOCK 20

DESCRIPTION/SPECIFICATIONS/WORK STATEMENT

1. SCOPE OF WORK

The purpose of this fixed price contract is to obtain food services for the

U.S. Government in Buenos Aires for Marine Security Guards at the Marine

Security Guard Residence (MSGR). The Contractor shall render services in the designated spaces. The contract will be for one base year and an option to an additional two-year period, this two-year period decision will be executed by the Embassy

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

The USG requires a variety of food services operations services including, but not limited to:

• Menu Planning and Coordination

• Food Sourcing and Provisioning

• Food Preparation and Service

• Food Service Staffing

• Quality Management

1.1 GENERAL INSTRUCTIONS

The Contractor shall prepare general instructions for the work force. The

Contractor shall provide drafts to the Contracting Officer's Representative

(COR) for review within thirty days after contract award. The Contracting

Officer’s Representative must approve these general instructions before issuance.

1.2 DUTIES AND RESPONSIBILITIES

The Contractor shall be responsible for providing culinary services by providing the cook(s) for the Marine Security Guards at the Marine Security

Guard Residence (MSGR). The cook(s) shall be responsible for preparing meals, assisting in grocery shopping, and cleaning the food preparation areas at the MSGR.

1.2.1 Certain areas listed in paragraph #3 require an escort and can only be entered during scheduled times. The General Instructions shall emphasize security requirements to prevent accidental security violations

1.2.2. The contractor shall schedule cooking and serving needs to ensure that these are completed properly and that they are to be performed on a daily basis from Monday through Friday. The cook may be requested to prepare special meals for Marine Corps-related visits and operations. E.g. Command

Visits, Semi-Annual Inspections, Guard school, etc.

The times for serving the meals are the following:

Breakfast 08:00 - 09:30

Lunch 12:00 - 13:30

Dinner 16:00 - 17:00

1.2.3. The contractor shall clean the kitchen, all the dishes and the appliances after each meal and causes minimal disruption to the normal operation of the facility. The COR shall determine if the schedules presented meet the needs of the individual facility.

1.2.4. Working schedule shall be Monday through Friday as indicated above, except for official U.S Embassy and Argentina holidays. 2026

Holidays are listed in the Attachment, these will be updated for 2027 at the beginning of the next calendar year.

1.3 TYPES OF SERVICES

Services shall include the following:

1.3.1 Daily Cooking and Serving Requirements

Cook made-to-order breakfast for each Marine every workday, based on individual preferences and requests, that is to say, “custom-breakfast.” For instance, some Marines may want eggs scrambled, some fried, some in a burrito, etc.

Cook a uniform lunch and dinner for the entire Marine Detachment based on the established menu for that day and week.

Package the food of Marines not present at meal times into individually labeled food-storage containers, which the Government will provide.

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

Sweep and mop floors at the end of every day.

Clean and sanitize all surfaces after each meal and at the end of the workday.

Ensure all utensils, cookware and appliances are properly cleaned and stored at the end of the workday

1.3.2 Menu

The MSGR patrons are a diverse group: Americans who have traveled extensively and been exposed to many cultures as well as those who prefer their own regional cuisines in the U.S.; and individuals who have dietary restrictions for health, cultural or religious reasons. Trying to please everyone all the time is labor intensive, expensive, and a nearly impossible task. But making small steps will be appreciated.

The Contractor will develop a weekly menu cycle, offering a variety of food selections for each meal and on a weekly basis, based upon acceptability ratings, availability of food items, and food preparation limitations, as well as cost of operations. The menu shall consist of a variety of quality prepared foods that meet business and industry standards, complying with the current and subsequent revisions of Dietary Guidelines for Americans

(www.health.gov) offering menu alternatives that are low in total fat, saturated fat, cholesterol, sodium and sugar; no trans fats; lean meats; low-fat dairy products; a variety of vegetables, fruits and grain products; and vegetarian selections. The quality and appearance of the food shall be consistent with approved food service industry standards for comparable

“business and industry” dining facilities.

https://www.health.gov/

The menu should incorporate local/regional cuisine, American and international dishes. There should be at least one healthy option in each meal. A wide selection of beverages, hot and cold and appropriate to the meal, should be available. Full use of leftovers can also extend the selection if items are stored and labeled in accordance with food safety standards.

Special meals (e.g. Mexican night, Italian supper, Asian stir-fry luncheon) are also possible requests. A suitable selection for any identified vegetarian diners shall be on the on the daily menu as well.

1.3.3 Menu Planning

The Contractor shall establish weekly menus that reflect meals variety consistent with the varied cultural, religious, and health dietary requirements of the MSGs. Menu items shall be fresh, prepared onsite, healthy, modern and authentic to the maximum extent practicable.

The contractor shall utilize accepted cooking standards for food preparation and develop program specific standards to ensure consistency in preparation across the program.

The contractor shall develop standards or recipe cards for items determined to be customer favorites. Cooking standards and recipes shall be available to the COR and included as part of a quality assurance program.

1.3.4 Menu Adjustments

The Contractor will submit adjustments to the menus to the COR one week in advance, in writing for approval.

1.4. Concept of Operations

Food is an important morale factor, as are the health priorities of a good diet.

A successful food operation will be one that continuously pleases the diners;

offers a wide variety of food choices; accommodates different dietary needs and desires based upon personal choice, ethnic experience and religious restrictions; is environmentally sustainable, exceeds goals, generates useful metrics and provides excellent service in all areas.

Food is a “high risk” area. It can negatively affect health, adversely affect morale, be impacted by political and economic events, and be a source for fraud, waste and abuse. The planning and resourcing that will go into this effort cannot be changed quickly. Overseas, the options are severely limited, and resources are few. The contractor shall provide an approach that measures performance and capitalizes on success while planning to mitigate such risk factors.

In order to normalize food operations, the Contractor shall have an ultimate goal of achieving a system that is: efficient; reduces waste; provides sufficient variety allowing the diner to make choices based on nutrition and variety; and is a pleasant experience overall.

The Contractor shall make use of local supplies for common and available items, local, regional, and international dishes while utilizing international sources for main entrée items, as well as favorites (USA brand items).

Planning for the menu should account for available provisions.

1.4.1 Preparation

The contractor shall utilize the appropriate industry preparation standards for all the food products and menu items. The contractor shall ensure all food is not overcooked or undercooked, over seasoned or under seasoned.

1.4.2 Presentation

Food will not only be delicious, but well presented, readily replenished, and served at the right temperature for food safety requirements as well as patron expectations. The Contractor shall use fresh ingredients to the maximum extent possible and use varying colors and arrangement that are pleasing to the eye. Serving areas, equipment, pans and serving bowls shall be clean, well-lit and free of drips and food particles. Serving utensils shall be replaced regularly throughout service to reduce cross contamination and provide a clean appearance.

1.4.3 Green Program and Waste Minimization

The Contractor shall utilize environmentally friendly cleaning products to the maximum extent practicable. The Contractor will demonstrate waste minimization through establishing historical usage, accurate forecasting, progressive cooking, and tracking of waste to continuously improve performance.

The Contractor will participate in “Sustainability Programs” that may include: disposable bulk purchasing program, organic food products, organic or environmentally friendly cleaning products, reusable items, marketing programs, minimizing waste stream, energy and water saving programs

(equipment, food preparation, etc.) and other “green” programs that will benefit the patrons, the workers, DOS and the host nation. The contractor shall work to reduce and replace the use of disposable dining ware through expansion of dishwashing operations to the maximum extent practical.

1.4.4 Customer Service

The Contractor’s food service worker(s) will be knowledgeable, provide excellent customer service, be pleasant, and achieve compliance with U.S.

food worker health standards. Staff shall greet customers with a smile and appropriate greeting. Staff shall be polite and address all customers with respect. Staff shall look to assist guests to the maximum extent practical.

2.0 MANAGEMENT AND SUPERVISION

2.1 The Contractor shall designate a representative who shall be responsible for on-site supervision of the Contractor's workforce at all times.

This supervisor shall be the focal point for the Contractor and shall be the point of contact with U.S. Government personnel. The supervisor shall have sufficient English language skill to be able to communicate with members of the U.S. Government staff.

2.2 The Contractor shall maintain schedules. The schedules shall take into consideration the hours that the staff can effectively perform their services without placing a burden on the security personnel of the Post.

2.3 The Contractor shall be responsible for quality control. The

Contractor shall perform inspection visits to the work site on a regular basis.

The Contractor shall coordinate these visits with the COR. These visits shall be surprise inspections to those working on the contract.

2.4 The Contractor shall control overtime through efficient use of the work force. Individual work schedules shall not exceed 40 hours per week to preclude overtime being part of the services provided under the contract.

3.0 LOCATIONS FOR FOOD SERVICES

All services are to be delivered every day of the year (365 days of the year) with the exception of certain holidays or absence due to leave, for seven

USG Marine security personnel by providing three meals (one breakfast, one lunch and one dinner) at the MSGR for US Embassy. On Fridays, two additional lunches and dinners shall be prepared per Marine for consumption over the weekend.

Location Estimated Service

Scheduled

Hours Escort

MSGR Kitchen-

Unrestricted Area

Full service-

Breakfast, Lunch

Dinner See Schedule

Not

Required

MSGR dining room- Unrestricted area

When required-

Breakfast Lunch

Dinner

See

Schedule

Not

Required

PERSONNEL

4.1 General. The Contractor shall maintain discipline at the site and shall take all reasonable precautions to prevent any unlawful, riotous or disorderly conduct by Contractor employees at the site. The Contractor shall preserve peace and protect persons and property on site. The Government reserves the right to direct the Contractor to remove an employee from the worksite for failure to comply with the standards of conduct. The Contractor shall immediately replace such an employee to maintain continuity of services at no additional costs to the Government.

4.2 STANDARD OF CONDUCT.

Uniform/Appropriate Attire and Personal Equipment. The Contractor's employees shall wear clean, neat and complete uniforms/appropriate attire when on duty. All employees shall wear attire approved by the Contracting

Officer's Representative (COR).

4.2.3 Neglect of duties shall not be condoned. The Contractor shall enforce no sleeping while on duty, unreasonable delays or failures to carry out assigned tasks, conducting personal affairs during duty hours and refusing to render assistance or cooperate in upholding the integrity of the worksite security.

4.2.4 Disorderly conduct, use of abusive or offensive language, quarreling, intimidation by words, actions, or fighting shall not be condoned. Also included is participation in disruptive activities, which interfere with normal and efficient Government operations.

4.2.5 Intoxicants and Narcotics. The Contractor shall not allow its employees while on duty to possess, sell, consume, or be under the influence of intoxicants, drugs or substances that produce similar effects.

4.2.6. Criminal Actions. Contractor employees may be subject to criminal actions as allowed by law in certain circumstances. These include but are not limited to the following actions:

-falsification or unlawful concealment, removal, mutilation, or destruction of any official documents or records or concealment of material facts by willful omission from official documents or records;

-unauthorized use of Government property, theft, vandalism, or immoral conduct;

-unethical or improper use of official authority or credentials; security violations; or, organizing or participating in gambling in any form.

4.2.7 Key Control. The Contractor shall receive, secure, issue and account for any keys issued for access to buildings, offices, equipment, gates, etc., for the purposes of this contract. The Contractor shall not duplicate keys without the COR's approval. Where it is determined that the Contractor or its agents have duplicated a key without permission of the COR, the

Contractor shall remove the individual(s) responsible from this contract. If the Contractor has lost any such keys, the Contractor shall immediately notify the COR. In either event, the Contractor shall reimburse the

Government for the cost of rekeying that portion of the system.

4.3. NOTICE TO THE GOVERNMENT OF LABOR DISPUTES

The Contractor shall inform the COR of any actual or potential labor dispute that is delaying or threatening to delay the timely performance of this contract.

4.4. PERSONNEL SECURITY

4.4.1 After award of the contract, the Contractor shall provide the following list of data on each employee who will be working under the contract. The

Contractor shall include a list of workers and supervisors assigned to this project. The Government will run background checks on these individuals.

It is anticipated that security checks will take 45 days to perform. For each individual the list shall include:

Full Name

Place and Date of Birth

Current Address

Identification number

Police Check/Report

4.5 EMPLOYEE SAFETY REQUIREMENTS

Contractor shall ensure that employees are supplied with and use proper safety personal protective equipment (PPE) such as aprons and potholders.

Contractor employees will follow signed safety work procedures, which protect the Contractor employees and DOS personnel in proximity to work site.

4.5 KEY PERSONNEL

4.5.1 POSITION AND FUNCTION

The key personnel specified in this contract are essential to work performance. The only position considered in this contract is the

MSG Detachment Cook.

4.52 MINIMUM QUALIFICATIONS

MSG Detachment Cook

The MSG Detachment Cook is the culinary lead of the program and is responsible for the development of menus, food storage, and cleanliness of the MSGR kitchen and dining areas. The MSG

Cook shall have a minimum of 3 years’ experience managing food services operations demonstrating experience in premium level food and service execution.

The Contractor shall have a plan to address to temporary absences of the

MSG Detachment Cook for both scheduled and un-scheduled absences.

These back-up cooks must comply with the security and health background checks indicated above in 4.4 and 4.5. The Contractor may choose to clear more than one back-up so as to achieve maximum flexibility in case of a scheduled or unscheduled absence.

Clearance Level: None

4.53 SUBSTITUTIONS

During the first 180 days of performance (after transition), the

Contractor will make no substitutions of key personnel unless the substitution is required due to illness, death, or termination of employment. The Contractor will notify the Contracting Officer within 5 calendar days after the occurrence of any of these events.

4.5.4 REPLACEMENTS

After the first 180 days of performance, the Contractor may substitute the key person if they determine that it is necessary. The Contractor will provide notice at least 45 days prior to diverting any of the specified individuals to other programs or contracts (or as soon as possible, if an individual must be replaced, for example, as a result of leaving the employ of the Contractor). The Contractor will notify the

CO and shall submit comprehensive justification for the diversion or replacement request (including proposed substitutions for key personnel) to permit evaluation by the Government of the impact on performance under this contract. The proposed substitute shall possess qualifications comparable to the original key person and meet the minimum standards set forth in the contract.

4.5.6 WRITTEN APPROVAL AND CONSENT

The Contractor shall not divert or otherwise replace any key personnel without the written consent of the CO. The Government will modify the contract to reflect any changes in key personnel.

5.0. MATERIALS AND EQUIPMENT

The Contractor shall provide all the necessary cooking supplies, to perform the work identified in this contract.

6.0. GOVERNMENT FURNISHED PROPERTY/EQUIPMENT

6.1 The Contractor has the option to reject any or all Government furnished property or items (see Attachment 2 - GOVERNMENT

FURNISHED PROPERTY). However, if rejected, the Contractor shall provide all necessary property, equipment or items, adequate in quantity and suitable for the intended purpose, to perform all work and provide all services at no additional cost to the Government. All Government furnished property or items are provided in an "as is" condition and shall be used only in connection with performance under this contract. The Contractor is responsible for the proper care, maintenance and use of Government property in its possession or control from time of receipt until properly relieved of responsibility in accordance with the terms of the contract. The

Contractor shall pay all costs for repair or replacement of Government furnished property that is damaged or destroyed due to Contractor negligence.

6.2 The Contractor shall maintain written records of work performed, and report the need for major repair, replacement and other work for

Government property in its control.

The Contractor shall physically inventory all Government property in its possession. Physical inventories consist of sighting, tagging or marking, describing, recording, reporting and reconciling the property with written records. The Contractor shall conduct these physical inventories periodically, as directed by the COR, and at termination or completion of the

Annually, the Contractor may propose a list of kitchen items to the

Government that the Contractor feels would improve or enhance the provision of service for this contract, as well as recommendation for replacement of any of the existing government furnished property. The

Government will take this into account in its annual budget.

7. INSURANCE

The Contractor is required to provide whatever insurance is legally necessary for rendering their services.

7.1 RESERVED

7.1.1 RESERVED

7.1.2 RESERVED

7.1.3 The Contractor shall obtain any other types of insurance required by local law or that are ordinarily or customarily obtained in the location of the work. The limit of such insurance shall be as provided by law or sufficient to meet normal and customary claims.

For those Contractor employees assigned to this contract who are either

United States citizens or direct hire in the United States or its possessions, the Contractor shall provide workers’ compensation insurance in accordance with FAR 52.228-3.

7.3 The Contractor agrees that the Government shall not be responsible for personal injuries or for damages to: any property of the Contractor, its officers, agents, servants, employees, or any other person arising from an incident to the Contractor's performance of this contract. The Contractor shall hold harmless and indemnify the Government from any and all claims arising, except in the instance of gross negligence on the part of the Government.

7.4 The Contractor shall obtain adequate insurance for damage to, or theft of, materials and equipment in insurance coverage for loose transit to the site or in storage on or off the site.

7.5 Government as Additional Insured. The general liability policy required of the Contractor shall name "the United States of America, acting by and through the Department of State", as an additional insured with respect to operations performed under this contract.

7.6 Time for Submission of Evidence of Insurance. The Contractor shall provide evidence of the insurance required under this contract within ten

(10) calendar days after the contract award. The Government may rescind or terminate the contract if the Contractor fails to timely submit insurance certificates identified above.

8.0. LAWS AND REGULATIONS

8.1 Without additional expense to the Government, the Contractor shall comply with all laws, codes, ordinances, and regulations required to perform this work. In the event of a conflict among the contract and requirements of local law, the Contractor shall promptly advise the Contracting Officer of the conflict and of the Contractor's proposed course of action for resolution by the Contracting Officer.

8.2 The Contractor shall comply with all local labor laws, regulations, customs and practices pertaining to labor, safety, and similar matters, to the extent that such compliance is not inconsistent with the requirements of this

9.0. TRANSITION PLAN

Within 20 days after contract award, the Contracting Officer may request that the Contractor develop a plan for preparing the Contractor to assume all responsibilities for cook services. The plan shall establish the projected period for completion of all clearances of Contractor’s personnel, and the projected start date for performance of all services required under this contract. The plan shall assign priority to the selection of all supervisors to be used under the contract.

10. DELIVERABLES

The following items shall be delivered under this contract:

Description Quantity

Delivery

To Date

1.1 General Instructions 1 COR 30 days after award

7. Evidence of 1 COR 10 days after award

Insurance

8. Licenses and

Permits 1 COR Date of award

9. Transition Plan 1 COR 20 days after award

Weekly Menu Plan Once

Weekly

COR 1 week prior to start of new menu cycle

Menu Adjustments

COR 1 week in advance of change

Menu Acceptability and

Waste Report 1

COR Monthly

Menu Metrics 1 COR Monthly

Hazard Analysis and

Critical Point (HACCP)

Plan 1

COR Prior to start of performance

Illness Reports

COR Provide as part of the

Program Management and

QA Reviews

Food Storage Catalogue

COR Prior to start of Option

Year, updated when new items are developed

Food Storage Catalogue proposed changes

COR Provide proposed change to COR for review and approval prior to formalization of change

Reporting Plan 1 COR Start of performance

Risk Management Plan

(Risk management and mitigation-quality control & assurance, etc.) 1

COR Provide as part of proposal response and updated/maintained throughout performance

Quality Control Plan

COR Prior to Start of

Performance and each

Option Year

Food concession, food, and water inspection

SOPs 1

COR Within first 30 days

Quality Control Reports 1 COR Monthly

Vulnerability

Assessment 1

COR Monthly

KPI Reporting 1 COR Monthly to COR to CO

Food Service Operation

Uniform plan 1

COR Within first 30 days

Health, Safety and

Environment Plan 1

COR Within first 30 days

Updated list of certified back-ups 1

COR Every 6 months

11. QUALITY CONTROL MANAGEMENT, QUALITY ASSURANCE

AND SURVEILLANCE PLAN (QASP)

QUALITY CONTROL

The Contractor, prior to implementation, shall provide for DOS approval a Quality Control plan, that will include food service performance standards, metrics, and reporting required for quality control.

This plan shall define the contractor’s approach to Quality

Assurance/Quality Control on the contract. It shall provide an overview of the contractor’s approach to the planning, organization, direction, and control of quality-related activities associated with the delivery and performance of products and services.

Contractor shall specifically provide oversight to all food inspection activities while working within the requirements set forth by food service standards and regulations, the DOSDOS Regional Medical Officer

(RMO) and DOSDOS Contracting Officer’s Representative (COR) in completing the following duties:

• Food Handling Procedure

• Adherence to HACCP

• Menu Execution and Presentation

• MSGR kitchen inspections

• Food Storage inspections

11.1 FOOD INSPECTION RESOURCES

The Contractor shall provide resources to perform food procurement, food handler training, public and food facility inspections, vulnerability assessments and QA/QC monthly reports for the MSGR kitchen and dining areas. These requirements shall meet or exceed established FDA, USDA requirements. MSGR kitchens shall be inspected on a routine basis or as determined by the individual sanitation history and the potential risk associated with the number of personnel eating at a single site. The Contractor’s Food Service employees shall receive periodic refresher training and a medical records review of new employees. The Contractor’s food service employees shall be medically cleared prior to returning to work after receiving medical care.

11.2 STANDARD OPERATING PROCEDURES (SOP)

The Contractor will develop MSG kitchen usage food, and water inspection SOPs and, upon COR approval of the SOPs, apply the

SOPs during periodic site inspections. The contractor shall provide monthly quality control reports and perform overall trending by facility and contractor to the DOSDOS COR. All phases of food service operations shall be evaluated against contractual requirements.

Provide monthly reports on QA/QC, inspection findings and notification to DOS when follow-up action is needed, or a health hazard is identified during data analysis.

11.3 MEDICAL EVALUATION OF FOOD SERVICE EMPLOYEES

The Contractor’s Food Service personnel who seek medical treatment must be medically cleared prior to returning to work. In the event there is a communicable disease, appropriate health recommendations shall be elevated to DOS onsite supervisors and the facility manager.

11.4 REPORTING PLAN

Performance Data System

The Contractor will keep DOS informed of performance through deliverables, reports, and regular meetings with DOS representatives. The contractor shall capture and record resource changes against contract requirements to track schedules. Contractor shall also monitor resource allocation and performance data to determine whether sufficient resources are applied to required tasks, or whether reductions in work warrant corresponding reductions in staff. Analysis of labor, material, and equipment expenditures to work order and job code levels enables the COR and Program manager to track key data to verify that requirements are met to cost and schedule, and to identify and correct variances. The Contractor shall coordinate with the COR to enforce project controls at the site level.

The Contractor’s systems should be flexible, scalable, and adaptable to each requirement offering DOS real-time performance data upon request with minimal risk of information exposure.

Business Systems

The Contractor’s business systems shall provide the support structure needed to input and track data for Quality Assurance/Quality Control (QA/QC) and performance management; personnel management; contract management;

and to share deliverables and reports upon request.

The Contractor shall enhance program consistency, transparency, and accountability by maintaining detailed, Government-recognized processes and procedures for all MSG Detachment Cook duties.

These systems shall interface and feed information into a program management information system to provide near real-time reporting of performance status through a secure web-based portal/dashboard.

This portal integrates programs, systems, and plans, and consolidates recruiting information, personnel management data, time and labor tracking, cost, and performance data by scheduled value. It shall provide a reporting mechanism to produce required deliverables, personnel manning information, and employee performance report status.

The Contractor shall collaborate with DOS and identify specific needs from requirements regarding the appropriate structuring and information needed for reporting. Contractor reports are directly related to an approved invoice system and human resource management system.

During performance, Contractor shall document work progress against the schedule. The Contractor shall measure performance against planned tasks weekly and monthly and develop a series of schedule performance metrics.

The Contractor shall submit reports via electronic messaging to the COR, followed by hard copies as requested.

12 QUALITY CONTROL PLAN

This plan provides an effective method to promote satisfactory contractor performance. The QASP provides a method for the Contracting

Officer's Representative (COR) to monitor Contractor performance, advise the Contractor of unsatisfactory performance, and notify the Contracting

Officer of continued unsatisfactory performance. The Contractor, not the

Government, is responsible for management and quality control to meet the terms of the contract. The role of the Government is to monitor quality to ensure that contract standards are achieved.

Performance

Objective

Scope of

Work

Paragraph

Performance Threshold

Services.

Performs all services set forth in the scope of work.

1 through 11

All required services are performed and no more than one (1) customer complaint is received per month or 3 counseling of the same complaint

(2) All required services are 90% % adherence to ServSafe quality standards

11.1 SURVEILLANCE. The COR will receive and document all

complaints from Government personnel regarding the services provided. If appropriate, the COR will send the complaints to the Contractor for corrective action.

11.2 STANDARD. The performance standard is that the Government receives no more than one (1) customer complaint per month. The COR shall notify the Contracting Officer of the complaints so that the Contracting

Officer may take appropriate action to enforce the inspection clause (FAR

52.212-4, Contract Terms and Conditions-Commercial Items), if any of the services exceed the standard.

11.3 PROCEDURES

(a) If any Government personnel observe unacceptable services, either incomplete work or required services not being performed they should immediately contact the COR.

(b) The COR will complete appropriate documentation to record the complaint.

(c) If the COR determines the complaint is invalid, the COR will advise the complainant. The COR will retain the annotated copy of the written complaint for his/her files.

(d) If the COR determines the complaint is valid, the COR will inform the

Contractor and give the Contractor additional time to correct the defect, if additional time is available. The COR shall determine how much time is reasonable.

(e) The COR shall, as a minimum, orally notify the Contractor of any valid complaints.

(f) If the Contractor disagrees with the complaint after investigation of the site and challenges the validity of the complaint, the Contractor will notify the COR. The COR will review the matter to determine the validity of the complaint.

(g) The COR will consider complaints as resolved unless notified otherwise by the complainant.

(h) Repeat customer complaints are not permitted for any services. If a repeat customer complaint is received for the same deficiency during the service period, the COR will contact the Contracting Officer for appropriate action under the Inspection clause.

ATTACHMENT 1

DESCRIPTION/SPECIFICATIONS/PERFORMANCE WORK

STATEMENT

The Contractor will be responsible for being familiar with host nation laws and possess demonstrated ability for obtaining all licenses, permits and other official requirements allowing for the cooking of food items in the Marine

Security Guard Residence (MSGR). When requested by the MSG Mess

Non-Commissioned Officer (NCO), the Contractor may be required to accompany the Mess NCO on local food purchasing trips.

The Contractor shall provide all management, supervision, administrative support, labor, logistics, training, and transportation required to conduct food service operations.

The USG requires a variety of food services operations services including, but not limited to:

• Menu Planning and Coordination

• Food Sourcing and Provisioning

• Food Preparation and Service

• Food Service Staffing

• Quality Management

The Contractor shall follow all relevant applicable industry standards, codes, Government regulations, DOS guidance and written supplier’s recommendations in executing the services of this contract.

The Contractor will be responsible for being familiar with host nation laws and possess demonstrated ability for obtaining all licenses, permits and other official requirements allowing for the purchase, cooking, and transportation of food items into the Marine Security Guard Residence (MSGR).

Locations

The Contractor shall provide all Dining services for the Marine Security

Guard Residence (MSGR) located at 11 de Septiembre 851, CABA

Clientele consist of Marine Security Guards (MSGs) working on the

Embassy/Consulate compound.

Hours of Operation:

Hours of operation will follow the established hours for food service operations;

• Breakfast: 8:00-9:30

• Lunch: 12:00-13:30

• Dinner: 16:00-17:00

1. General Requirements

The Contractor shall implement a DOS-approved food services support program to standardize food operations, meet mission requirements, control costs and provide good service to the MSG Detachment. The Contractor’s food services approach will incorporate change management to support an evolving DOS approved business plan to meet situational changes.

Objectives

• Provide a proper skill mix, and experience of qualified personnel

• High Quality Food Operations, with minimal disruptions during transitions

• Control Cost of Food Services

• Provide effective internal controls and management oversight in support of effective organizational processes

• Demonstrate an innovative approach to food operations

• High level of customer satisfaction

• When required, assist the MSG Mess NCO in identifying high quality food for meal preparation

CODE, REGULATIONS, GUIDANCE AND STANDARDS

• FDA Food Code - www.fda.gov/foodcode

• USDA Grades and Standards - https://www.ams.usda.gov/grades-standards

◼ CODEX Alimentarius - http://www.fao.org/fao-who-codexalimentarius/standards/en/

SBU - CONTRACTING AND ACQUISITIONS

http://www.fda.gov/foodcode https://www.ams.usda.gov/grades-standards https://www.ams.usda.gov/grades-standards https://www.ams.usda.gov/grades-standards http://www.fao.org/fao-who-codexalimentarius/standards/en/ http://www.fao.org/fao-who-codexalimentarius/standards/en/

Note: The above links are provided as a courtesy. The Government is not responsible for updating the links.

Licensing, Laws, and Regulations

The Contractor will make certain that the proper host nation licensing and approvals are in place for employee(s) to be in full compliance with the laws and regulations.

2. Specific Requirements

a. Food Service Operations

i. Hours of Operation

Hours of operation will follow the DOS established hours for food service operations.

Kitchen Services

Facility

Breakfast

Hours

Lunch

Hours

Dinner

Hours

MSGR 8:00-9:30 12:00-

13:30

16:00-

17:00

i. Quantities of Meals

The MSG detachment at US Embassy Buenos Aires consists of 7-12

Marines,which would require the preparation of 21 to 36 meals per day, respectively.

ii. Menu

The MSGR patrons are a diverse group: Americans who have traveled extensively and been exposed to many cultures as well as those who prefer their own regional cuisines in the U.S.; and individuals who have dietary restrictions for health, cultural or religious reasons.

Trying to please everyone all the time is labor intensive, expensive, and a near impossible task. But making the small steps will be appreciated.

The Contractor will develop a 20-day menu cycle (adjusting menus accordingly for those months that have more than 20 weekdays), offering a variety of food selections for each meal and on a weekly basis, based upon acceptability ratings, availability of food items, and food preparation limitations, as well as cost of operations. The menu shall consist of a variety of quality prepared foods that meet business and industry standards, complying with the current and subsequent revisions of Dietary Guidelines for Americans (www.health.gov) offering menu alternatives that are low in total fat, saturated fat, cholesterol, sodium and sugar; no trans fats; lean meats; low-fat dairy products; a variety of vegetables, fruits and grain products; and vegetarian selections. The quality and appearance of the food shall be consistent with approved food service industry standards for comparable “business and industry” dining facilities.

The menu should incorporate local/regional cuisine, American and international dishes. There should be at least one healthy option with each meal. A wide selection of beverages, hot and cold and appropriate to the meal, should be available. Full use of leftovers can also extend the selection if items are stored and labeled in accordance with food safety standards.

Special meals (e.g. Mexican night, Italian supper, Asian stir-fry luncheon) are also possible introductions. A suitable selection for any identified vegetarian diners shall be on the menu daily as well.

1. Menu Planning

The Contractor shall establish 20-day menus that reflect meals variety consistent with the varied cultural, religious, and health dietary requirements of the MSGs. Adjust menus accordingly for those months that have more than 20 weekdays.

Menu items shall be fresh, prepared onsite, healthy, modern and authentic to the maximum extent practicable.

Contractor shall utilize accepted cooking standards for food preparation and develop program specific standards to ensure consistency in preparation across the program.

Contractor shall develop standards or recipe cards for items determined to be customer favorites. Cooking standards and recipes shall be available to the COR and included as part of program quality assurance program.

2. Menu Adjustments

The Contractor will submit adjustments to the menus to the COR one week in advance, in writing for approval.

iii. Concept of Operations

Food is an important morale factor, as are the health priorities of a good diet. A successful food operation will be one that continuously pleases the diners; offers a wide variety of food choices;

accommodates different dietary needs and desires based upon personal choice, ethnic experience and religious restrictions; is environmentally sustainable, exceeds goals, generates useful metrics and provides excellent service in all areas.

Food is a “high risk” area. It can negatively affect health, adversely affect morale, be impacted by political and economic events, and be a source for fraud, waste and abuse. The planning and resourcing that will go into this effort cannot be changed quickly. Overseas, the options are severely limited, and resources are few. The contractor shall provide an approach that measures performance and capitalizes on success while planning to mitigate such risk factors.

In order to normalize food operations, the Contractor shall have an ultimate goal of achieving a system that is: efficient; reduces waste;

provides sufficient variety allowing the diner…