Technical_Exhibit_E__Key_Employees.docx

Exhibit E:

1. Key Personnel The following personnel are considered Key Personnel by the Government for performance of this contract. The contractor shall provide complete resumes for key personnel and proposed substitutes including any additional information requested by the KO. Proposed substitutes shall have comparable qualifications to those of the persons being replaced. The KO will notify the Contractor within fifteen (15) calendar days after receipt of all required information with the consent on substitutes.

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). Within 10 days of contract award, the contractor shall provide written notification to the KO and COR stating the name(s) and contact information for the PM and Alternate 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 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 year’s 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 and 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 CSPs.

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.