CONTRACT COOKS PWS FY 20 - FINAL.docx

PERFORMANCE WORK STATEMENT (PWS)

DELAWARE AIR NATIONAL GUARD

FULL FOOD SERVICE

1. General The Delaware Air National Guard (DEANG) has a requirement to feed Airmen on Regular Scheduled Drill (RSD). This takes place on weekends at Delaware Air National Guard Base, New Castle Delaware.

2. Purpose The 166 FSS/FSV will provide all subsistence. The Contractor shall provide all labor required to accomplish meal preparation and meal service in accordance with this PWS while maintaining a safe, clean, and healthy environment.

3. Location Delaware Air National Guard Base, New Castle, Delaware Building 2803 2600 Spruance Dr.

New Castle, DE 19720

4. Contractor Responsibility

a. The Contractor shall provide personnel to cook and serve meals in accordance with this PWS and US Food Code 2017. The Contractor shall be responsible for providing meal preparation, meal service and labor required to accomplish performance in accordance with this PWS using military food planning documents (menus) and Government food preparation equipment. The contractor will prepare and serve approximately 285 personnel each period of 7th – 8th Mar, 16th – 17th May, 6th – 9th June and 8th – 9th Aug 2020. This meal may consist of Hot and Cold meals, Sandwich Meals or both type of meals.

b. The Contractor shall prepare meal types to include two (2) main entrée, (2) starch, (3) vegetable, gravy, salad, dessert, bread and beverages. The Contractor shall operate two serving lines. Two seating areas will be used.

c. All meals or menu items must be maintained at the proper temperatures to prevent food borne illness, during preparation, cooking, serving and during storage as well as IAW with U.S. Food Code 2017.

d. The Contractor shall designate one person, in writing, as a working supervisor who shall be responsible for managing the cooks in performing their required tasks. The working supervisor shall be ServSafe Certified. Proof of Certification is required. The working supervisor shall display a Name Tag or Identification Badge that confirms their position to others. The Contractor shall ensure that all personnel have the required training specified. The contractor POC, dining facility manager(s), supervisor(s), food preparation and serving personnel shall read, write, speak, and understand English. The contractor shall furnish a current Sanitation Certificate through accredited program (ServSafe) for all personnel working on DEANG.

e. The Contractor shall advise the Military Services Technician (302-323-3424) a proper number of workers reporting for duty 48 hours prior to the RSD. All contractor personnel shall report to the Dining Facility Supervisor in building 2803 each day of the specified RSD at 0700.

f. The Contractor shall provide cooks from 0700 to 1400 on Saturday and Sunday (or additional date) of each required RSD. These hours reflect the 1/2-hour allotted for lunch period and two fifteen minute breaks.

g. Lunch for Contractor personnel working RSD(s) will be available between 1030-1100 or 1230-1300 each day and will be in 1/2 hour (30 minutes) in duration. Contractor personnel may purchase a meal at the current government meal price paid to the Cashier prior to eating. Contractor personnel are permitted to bring a lunch to eat on base.

h. The regular meal times for the base military personnel is 1100 - 1230 with the possibility of extending the meal time by 1/2 hour in either direction to compensate for emergencies or contingencies that might occur.

i. Directly after the scheduled lunch period and after the serving lines are closed, the Contractor is authorized one of their 15-minute breaks before final cleanup for the day.

j. The contractor shall have each employee available for food handler training provided by the Base Public Health Services personnel. Training will cover personal hygiene and cleaning techniques. Failure to complete food handler training will disqualify employee to work as a food handler and the Contractor shall replace that employee same day.

k. The contractor shall provide all employee uniforms (if required). Contractor personnel shall present a neat appearance and shall be easily recognized. Clothing and (Uniforms if worn) shall be in good repair, freshly laundered, and well fitting. Individual clothing shall not contain commercial advertising, the only advertising acceptable is on hats or nametags, and they may contain the name of the firm. Clothing shall include; long trousers, dress, or pantsuits, and safety shoes. Shoes shall be clean and of sturdy construction and shall cover the foot. Open toe shoes, sandals, shoes with high platforms or spiked heels shall not be worn. No shorts are permitted. Head covers are required and shall be worn by all personnel. All personnel working in food preparation or service areas shall wear hairnets or other effective hair restraints. Personnel with facial hair that cannot be adequately restrained shall be prohibited from food service operations. All hair restraints shall be kept clean. Only wedding bands, medical alert bracelets and necklaces shall be worn. Food service personnel shall not wear jewelry, or wristwatches while preparing or handling food.

l. The appointed contractor supervisor will be briefed on the instructions, responsibilities, and guidelines to be followed in the Dining Facility operation to ensure quality and safety. The appointed contractor supervisor shall brief their personnel. The DFAC manager will perform training and inspections at both the beginning and ending of the each shift daily. Additionally the appointed contractor supervisor will be given a kitchen checklist to facilitate the inspection at the beginning and ending of each shift.

m. The use of alcoholic beverages and drugs while on duty is strictly forbidden. Any violation shall be cause of an immediate order for removal of the offender(s) by the contractor from further work. Smoking or use of any tobacco products is not allowed inside or outside any building on base.

n. Any refusal to properly carry out assigned work assignments or if the base Public Health Services personnel states that an individual is not fit for work, will be grounds for dismissal of such person. It is the responsibility of the contractor to furnish, in the same day, if time allows, a replacement to ensure proper operation of the DFAC.

o. The Contractor shall tear down and cleanup all areas to include, serving line(s), salad bar, beverage areas, vegetable preparation area, and kitchen. This includes but not limited to sweeping and mopping floors in the kitchen, cleaning stoves & ovens, meat & vegetable slicers, food preparation tables, sinks, and discard of trash items. A checklist will be furnished to ensure proper performance.

p. Identification Badges. All Contractor personnel shall wear identification badges with a minimum of the Contractor's name and the employee's first name and last initial. Identification on the badge shall be readily discernible from a distance of five feet. Identification badges worn by the contract manager and all supervisors shall indicate the above and job title.

q. All contractor personnel shall be vetted through the 166 Security Forces Squadron for entrance to the installation. The Contractor POC shall submit the following to the DFAC Supervisor 2 weeks prior to each RSD: name, driver’s license and birthday of all personnel needing access to the base. Contractor personnel operating privately owned vehicles on the installation should have a valid state license to operate a motor vehicle.

5. DE ANG Responsibility The military supervisor will be responsible for providing all menus, food, recipes, equipment, other required forms, and cleaning utensils to complete the required work.

6. Government Furnished Property and Services The Government will furnish the facility, equipment, and expendable durable supplies. The GFP listed in this section shall be used only in the performance of this contract.

7. Contract Manpower Reporting Application (CMRA): The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Air Force collection site. The contractor is required to completely fill in all required data fields using the following web address: http://www.ecmra.mil/. Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the help desk at http://www.ecmra.mil/.

The applicable Department of Defense Activity Address Code (DoDAAC) for this contract is W912L5/W50S6X. The applicable Unit Identification Code (UIC) is F6N3FS.

8. AT Level I Training. Contractor employees with an area of performance within an Army/Air National Guard controlled installation, facility or area. All contractor employees, to include subcontractor employees, requiring access to Army/Air National Guard installations, facilities and controlled access shall complete the annual AT Level I awareness training provided by the Dining Facility Manager.

9. Projected Menu: Items subject to change:

Pot Roast Herb Bake Chicken Mashed pot w/ gravy Rice Cauliflower blend Peas and Carrots Green beans Apples Chicken Enchilada Soup Assorted Rolls Dessert Drink mix Salad Bar

BBQ Shrd Ckn Sandwich Battered Cod Asparagus 5 way mixed veg Cauliflower Mashed potatoes Rice Apples Chicken Enchilada Soup Assorted Rolls Dessert Drink mix Salad Bar

Chicken Fajitas Beef & Cheese Burritos Refried beans Cheese sauce Mexican rice Corn California blend Broccoli Oranges Chicken Enchilada Soup Assorted Rolls Dessert Drink mix Salad Bar Italian Sausage w/peppers Teriyaki Chicken Mashed potatoes w/gravy Rice Oriental veggies Peas and Carrots Corn Chicken Enchilada Soup Oranges Dessert Drink mix Salad Bar

Strip Steak (8oz) Lemon pepper Fish Rice Pilaf Mashed pot w/ gravy Corn 5 way mixed veg Asparagus Bananas Seafood bisque Assorted Rolls Dessert Drink mix Salad Bar Meat Lasagna Baked Chicken Scallop Potatoes Breadsticks Peas and Carrots Green beans Cauliflower Bananas Seafood bisque Dessert Drink mix Salad Bar Pork Chops Shrimp fettucine Alfredo Mashed pot w/ gravy Corn Cauliflower Blend Green Beans Apples Faggioli Soup Bread Sticks Dessert Drink mix Salad Bar Burger and Hotdogs BBQ Chicken/ (sandwich) Potato Salad 5 way mixed veg Corn Cob Green Beans Apples Faggioli Soup Corn Bread Muffin Dessert Drink mix Salad Bar

Italian Sausage Glazed Cornish Hen Rice Macaroni and cheese Corn 5 way mixed Cauliflower Assorted Rolls Grapes Minestrone Soup Dessert Drink mix Salad Bar Prime rib Shrimp stir fry Rice Mashed pot w/ gravy Green beans w/almd Peas and carrots Cauliflower Grapes Minestrone Soup Assorted Rolls Dessert Drink mix Salad Bar