Technical Exhibit D_Key Employees_10 Dec.pdf
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- Solicitation number
- HT940826RE017
- Issued by
-
Defense Health Agency
About this file
This is a Key Employees exhibit from a federal healthcare food service contract solicitation that specifies minimum qualifications and responsibilities for three critical personnel positions.
The Contractor Project Manager and Alternate must be full-time employees available 24 hours daily, holding a Bachelor of Arts or Bachelor of Science degree from an accredited institution, current ServSafe Manager certification (per TB MED 530-TSFC), and a minimum of three years of managerial and supervisory experience in healthcare food service operations within the preceding five years. Site Supervisors must maintain ServSafe Manager certification and possess either three years of supervisory healthcare food service experience within the past five years or five cumulative years in that supervisory capacity. They are responsible for supervising all healthcare food service employees at each location, serving as the primary point of contact to the Chief of Nutrition Care and Nutrition Care NCOIC, and must demonstrate expertise in preparing therapeutic menu items, cooking various food types in appropriate quantities, following recipes and production sheets, applying progressive cooking techniques, maintaining portion control and inventory management, and maintaining sanitary work areas. A Registered Dietitian or Registered Dietitian Nutritionist must hold a bachelor's degree with current Commission on Dietetic Registration credentials and possess a minimum of two years of experience working as an RD in a healthcare facility with inpatient feeding operations. The Registered Dietitian is tasked with developing clinical nutrition training materials for commonly ordered therapeutic diets and nourishments and establishing a competency assessment process for all contract employees.
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Text version
EXHIBIT D- KEY EMPLOYEES
Technical Exhibit D:
1. Key Personnel
1.1 Contractor Project Manager (PM)/Alternate. The contractor shall assign a full time PM and an Alternate (to act in the absence of the primary PM). The PM and/or the Alternate shall be available twenty-four (24) hours a day.
Minimum Education, Certifications, and Experience: The PM and Alternate must have a Bachelor of Arts or Bachelor of Science degree from an accredited university or other equivalent degree program; Must be certified as a ServSafe Manager (as outlined in TB MED 530-TSFC), with the ability to maintain this certification for the term of the contract; and shall demonstrate at least three years of managerial and supervisory experience in health care food service operations/industry within the last five years of employment.
1 .2. Site Supervisors. This position is responsible for supervising and coordinating the activities of all healthcare food service employees at each location. This person is the primary point of contact to the Chief, NCD and/or Nutrition Care NCOIC and will provide oversight of all contractor responsibilities for the delivery of health care food service operations. This person is responsible for nutrition and therapeutic diet education and training of contract staff. They will also address issues or concerns regarding Quality Control activities of Nutrition Care food service operations.
Minimum Education and Certifications: Must be certified as a ServSafe Manager (as outlined in TB MED 530- TSFC), with the ability to maintain this certification for the term of the contract.
Experience: Must have a minimum of three (3) years of supervisory experience in health care food service operation in the past five years and/or five or more cumulative years as a supervisor in health care food service operation.
Shall demonstrate experience in preparing therapeutic menu items to meet the requirements of prescribed diet orders for patients; cooking a wide variety of meats, vegetables, soups and other food items in appropriate quantities; the ability to follow menus, recipes and production sheets;
make adjustments to recipes as needed, plan and coordinate food production and serving times;
be familiar with progressive cooking techniques, portion control, proper storing and accounting for leftovers; ability to read and write English and do simple math for recipe calculations and modifications to meet the standards of therapeutic diets; g) ability to maintain adequate inventory of cooking ingredients and supplies, and keep a clean a n d sanitary work area at all times.
1 .3. Registered Dietitian or Registered Dietitian Nutritionist. The contractor shall assign a Registered Dietitian (RD) to develop clinical nutrition training materials for commonly ordered therapeutic diets and nourishments and a competency assessment process for all contract employees.
Minimum Education and Certifications: The Registered Dietitian must have a bachelor’s degree and possess current registration as a Registered Dietitian or Registered Dietitian Nutritionist from the Commission on Dietetic Registration.
Experience: Must have a minimum of two (2) years of experience working as an RD in a healthcare facility with inpatient feeding
File details come from the government source that posted it. Updated .