Technical Exhibit D_Key Employees.pdf
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- Solicitation number
- HT940827RE003
- Issued by
-
Defense Health Agency
About this file
This is an exhibit outlining key employee requirements for a healthcare food service contract at military treatment facilities (MTFs).
The contract requires assignment of a full-time Contractor Project Manager (PM) and Alternate available 24 hours daily, with a Bachelor of Arts or Science degree, ServSafe Manager certification (required within 30 days of performance start), and minimum three years of managerial and supervisory experience in healthcare food service operations within the past five years. The Government may accept demonstrated significant experience in lieu of formal education. A note specifies that if fewer than five MTFs are awarded, a full-time PM may not be required, though rapid support remains mandatory.
Site Supervisors must be ServSafe Manager certified and possess a minimum of three years of supervisory experience in healthcare food service within the past five years, or five or more cumulative years as a supervisor in healthcare food service. Site Supervisors serve as primary point of contact to the Chief of Nutrition Care and oversee all contractor responsibilities. They must demonstrate competency in preparing therapeutic menu items, cooking various foods in appropriate quantities, following menus and recipes, adjusting recipes as needed, coordinating food production and serving times, applying progressive cooking techniques, portion control, proper food storage, inventory management, sanitation, and basic math for recipe calculations.
A Registered Dietitian (RD) or Registered Dietitian Nutritionist must be assigned to develop clinical nutrition training materials for commonly ordered therapeutic diets and establish a competency assessment process for all contract employees. The RD must hold a bachelor's degree and current registration from the Commission on Dietetic Registration, with a minimum of two years of experience working as an RD in a healthcare facility with inpatient feeding.
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EXHIBIT D- KEY EMPLOYEES
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. (NOTE: If a contractor is awarded fewer than all five
(5) MTFs, a full-time PM may not be required, but rapid support to the awarded MTFs and COR remains an expectation and shall still be provided).
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; be certified as a ServSafe Manager (as outlined in TB MED 530-TSFC) within 30 days of performance start, 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.
Alternately, demonstrated significant experience above the minimum may be substituted for formal education, at the discretion of the Government.
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
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