14-R-0004_Current.pdf

SEE ADDENDUM

(No Collect Calls)

W912L3-14-R-0004 09-Feb-2016

b. TELEPHONE NUMBER

3077725328

8. OFFER DUE DATE/LOCAL TIME

04:00 PM 10 Mar 2016

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

W912L39. ISSUED BY

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

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

WADDY DESIREE

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

0 27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

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

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

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

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

USPFO WYOMING P&C W912L3

5410 BISHOP BLVD

CHEYENNE WY 82009-3320

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE W5DSB2 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

ARNG ELEMENT JF HQ W5DSB2

SFC DARYL JACKSON

BUILDING 015 FREMONT AVE

GUERNSEY WY 82214

TEL: 307-772-5226 FAX:

307-772-5950FAX:

TEL: SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

38.5M

NAICS:

722310

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF108

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

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

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

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

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

Section SF 1449 - CONTINUATION SHEET

ITEM NO SUPPLIES/SERVICES QUANTITY UNIT UNIT PRICE AMOUNT

0001 31,162 Each Breakfast Meal- Base Year

FFP

Prepared in accordance with the performance work statement and the Wyoming Army National Guard 15 day food service menu Full Food Service at Building 201 Commercial Meals Base Year Contract Manpower Reporting will be accomplished in accordance with the terms of the contract.

QUANTITY IS ESTIMATED AND NOT AN ACTUAL AMOUNT

FOB: Destination

NET AMT

0002 17,378 Each Lunch Meal- Base Year

FFP

Lunch Meal

0003 30,179 Each Dinner Meal- Base Year

FFP

Dinner Meal

0004 1 Each Contract Manpower Reporting- Base Year

FFP

Contract Manpower Reporting Base Year

0005 34,278 Each OPTION Breakfast Meal- Option Year 1

FFP

Breakfast Meal Prepared in accordance with the performance work statement and the Wyoming Army National Guard 15 day food service menu Full Food Service at Building 201 Commercial Meals Option Year 1 Contract Manpower Reporting will be accomplished in accordance with the terms of the contract.

0006 19,116 Each OPTION Lunch Meal- Option Year 1

FFP

Lunch Meal

0007 33,197 Each OPTION Dinner Meal- Option Year 1

FFP

Dinner Meal

0008 1 Each OPTION Contract Manpower Reporting- Year 1

FFP

Contract Manpower Reporting Option Year 1

0009 37,706 Each OPTION Breakfast Meal-Option Year 2

FFP

Breakfast Meal Prepared in accordance with the performance work statement and the Wyoming Army National Guard 15 day food service menu Full Food Service at Building 201 Commercial Meals Option Year 2 Contract Manpower Reporting will be accomplished in accordance with the terms of the contract.

0010 21,028 Each OPTION Lunch Meal-Option Year 2

FFP

Lunch Meal

0011 36,517 Each OPTION Dinner Meal-Option Year 2

FFP

Dinner Meal

0012 1 Each OPTION Contract Manpower Reporting Year 2

FFP

Contract Manpower Reporting Option Year 2

0013 41,477 Each OPTION Breakfast Meal-Option Year 3

FFP

Breakfast Meal Prepared in accordance with the performance work statement and the Wyoming Army National Guard 15 day food service menu Full Food Service at Building 201 Commercial Meals Option Year 3 Contract Manpower Reporting will be accomplished in accordance with the terms of the contract.

0014 23,131 Each OPTION Lunch Meal-Option Year 3

FFP

Lunch Meal

0015 40,169 Each OPTION Dinner Meal-Option Year 3

FFP

Dinner Meal

0016 1 Each OPTION Contract Manpower Reporting Year 3

FFP

Contract Manpower Reporting Option Year 3

0017 45,625 Each OPTION Breakfast Meal-Option Year 4

FFP

Breakfast Meal Prepared in accordance with the performance work statement and the Wyoming Army National Guard 15 day food service menu Full Food Service at Building 201 Commercial Meals Option Year 4 Contract Manpower Reporting will be accomplished in accordance with the terms of the contract.

0018 25,444 Each OPTION Lunch Meal-Option Year 4

FFP

Lunch Meal

0019 44,186 Each OPTION Dinner Meal-Option Year 4

FFP

Dinner Meal

0020 1 Each OPTION Contract Manpower Reporting Year 4

FFP

Contract Manpower Reporting Option Year 4

WAGE DETERMINATIONS

WD 97-0055 (Rev.-31) was first posted on www.wdol.gov on 01/05/2016

FL/HH/MS

REGISTER OF WAGE DETERMINATIONS UNDER | U.S. DEPARTMENT OF LABOR

THE SERVICE CONTRACT ACT | EMPLOYMENT STANDARDS ADMINISTRATION

By direction of the Secretary of Labor | WAGE AND HOUR DIVISION

| WASHINGTON, D.C. 20210

Daniel W. Simms Division of Wage | Wage Determination No: 1997-0055 Director Determinations | Revision No: 31 | Date Of Revision: 12/29/2015 Note: Under Executive Order (EO) 13658, an hourly minimum wage of $10.15 for calendar year 2016 applies to all contracts subject to the Service Contract Act for which the solicitation was issued on or after January 1, 2015. If this contract is covered by the EO, the contractor must pay all workers in any classification listed on this wage determination at least $10.15 per hour (or the applicable wage rate listed on this wage determination, if it is higher) for all hours spent performing on the contract in calendar year 2016. The EO minimum wage rate will be adjusted annually. Additional information on contractor requirements and worker protections under the EO is available at www.dol.gov/whd/govcontracts.

States: Nebraska, Wyoming Area: Nebraska Counties of Banner, Box Butte, Cheyenne, Dawes, Deuel, Garden, Kimball, Morrill, Scotts Bluff, Sheridan, Sioux Wyoming Statewide

**Fringe Benefits Required Follow the Occupational Listing**

OCCUPATION CODE - TITLE FOOTNOTE RATE

Food & Lodging:

07041 - Cook I 10.49 07042 - Cook II 12.33 07070 - Dishwasher 8.00 07130 - Food Service Worker 8.57 07260 - Waiter/Waitress 8.00 11060 - Elevator Operator 8.00 11210 - Laborer, Grounds Maintenance 8.57 11240 - Maid or Houseman 8.57 99030 - Cashier 8.57 99050 - Desk Clerk (see 1) 8.57

Halfway House & Residential Community Treatment:

01011 - Accounting Clerk I 10.84 01012 - Accounting Clerk II 11.73 01111 - General Clerk I 10.00 01311 - Secretary I 12.41 01611 - Word Processor I 10.00 07041 - Cook I 10.49 07042 - Cook II 12.33 07070 - Dishwasher 8.00 07130 - Food Service Worker 8.57 11150 - Janitor 8.57 11210 - Laborer, Grounds Maintenance 8.57 11240 - Maid or Houseman 8.57 23370 - General Maintenance Worker 11.16 27101 - Guard I 10.05 27102 - Guard II 10.82 99050 - Desk Clerk (see 1) 10.00

Moving & Storage:

21020 - Forklift Operator 10.49 21050 - Material Handling Laborer 9.20 21110 - Shipping Packer 10.49 21410 - Warehouse Specialist 10.49 31361 - Truckdriver, Light 10.49 31362 - Truckdriver, Medium 11.16 31363 - Truckdriver, Heavy 11.76 31364 - Truckdriver, Tractor-Trailer 12.33

ALL OCCUPATIONS LISTED ABOVE RECEIVE THE FOLLOWING BENEFITS:

HEALTH & WELFARE: $4.27 per hour or $170.80 per week or $740.13 per month

VACATION: 2 weeks paid vacation after 1 year of service with a contractor or successor; 3 weeks after 8 years, and 4 weeks after 15 years. Length of service includes the whole span of continuous service with the present contractor or successor, wherever employed, and with the predecessor contractors in the performance of similar work at the same Federal facility. (Reg. 29 CFR 4.173)

HOLIDAYS: A minimum of ten paid holidays per year: New Year's Day, Martin Luther King Jr.'s Birthday, Washington's Birthday, Memorial Day, Independence Day, Labor Day, Columbus Day, Veterans' Day, Thanksgiving Day, and Christmas Day. (A contractor may substitute for any of the named holidays another day off with pay in accordance with a plan communicated to the employees involved.) (See 29 CFR 4.174)

THE OCCUPATIONS WHICH HAVE NUMBERED FOOTNOTES IN PARENTHESES RECEIVE THE

FOLLOWING:

1) Rates are applicable only under the appropriate occupational category.

** UNIFORM ALLOWANCE **

If employees are required to wear uniforms in the performance of this contract (either by the terms of the Government contract, by the employer, by the state or local law, etc.), the cost of furnishing such uniforms and maintaining (by laundering or dry cleaning) such uniforms is an expense that may not be borne by an employee where such cost reduces the hourly rate below that required by the wage determination. The Department of Labor will accept payment in accordance with the following standards as compliance:

The contractor or subcontractor is required to furnish all employees with an adequate number of uniforms without cost or to reimburse employees for the actual cost of the uniforms. In addition, where uniform cleaning and maintenance is made the responsibility of the employee, all contractors and subcontractors subject to this wage determination shall (in the absence of a bona fide collective bargaining agreement providing for a different amount, or the furnishing of contrary affirmative proof as to the actual cost), reimburse all employees for such cleaning and maintenance at a rate of $3.35 per week (or $.67 cents per day). However, in those instances where the uniforms furnished are made of "wash and wear" materials, may be routinely washed and dried with other personal garments, and do not require any special treatment such as dry cleaning, daily washing, or commercial laundering in order to meet the cleanliness or appearance standards set by the terms of the Government contract, by the contractor, by law, or by the nature of the work, there is no requirement that employees be reimbursed for uniform maintenance costs.

** NOTES APPLYING TO THIS WAGE DETERMINATION **

Under the policy and guidance contained in All Agency Memorandum No. 159, the

Wage and Hour Division does not recognize, for section 4(c) purposes, prospective wage rates and fringe benefit provisions that are effective only upon such contingencies as "approval of Wage and Hour, issuance of a wage determination, incorporation of the wage determination in the contract, adjusting the contract price, etc." (The relevant CBA section) in the collective bargaining agreement between (the parties) contains contingency language that Wage and Hour does not recognize as reflecting "arm's length negotiation" under section 4(c) of the Act and 29 C.F.R. 5.11(a) of the regulations. This wage determination therefore reflects the actual CBA wage rates and fringe benefits paid under the predecessor contract.

The duties of employees under job titles listed are those described in the "Service Contract Act Directory of Occupations", Fifth Edition, April 2006, unless otherwise indicated. Copies of the Directory are available on the Internet. A links to the Directory may be found on the WHD home page at http://www.dol.gov/esa/whd/ or through the Wage Determinations On-Line (WDOL) Web site at http://wdol.gov/.

REQUEST FOR AUTHORIZATION OF ADDITIONAL CLASSIFICATION AND WAGE RATE {Standard Form 1444 (SF 1444)}

Conformance Process:

The contracting officer shall require that any class of service employee which is not listed herein and which is to be employed under the contract (i.e., the work to be performed is not performed by any classification listed in the wage determination), be classified by the contractor so as to provide a reasonable relationship (i.e., appropriate level of skill comparison) between such unlisted classifications and the classifications listed in the wage determination. Such conformed classes of employees shall be paid the monetary wages and furnished the fringe benefits as are determined. Such conforming process shall be initiated by the contractor prior to the performance of contract work by such unlisted class(es) of employees. The conformed classification, wage rate, and/or fringe benefits shall be retroactive to the commencement date of the contract.

{See Section 4.6 (C)(vi)} When multiple wage determinations are included in a contract, a separate SF 1444 should be prepared for each wage determination to which a class(es) is to be conformed.

The process for preparing a conformance request is as follows:

1) When preparing the bid, the contractor identifies the need for a conformed occupation(s) and computes a proposed rate(s).

2) After contract award, the contractor prepares a written report listing in order proposed classification title(s), a Federal grade equivalency (FGE) for each proposed classification(s), job description(s), and rationale for proposed wage rate(s), including information regarding the agreement or disagreement of the authorized representative of the employees involved, or where there is no authorized representative, the employees themselves. This report should be submitted to the contracting officer no later than 30 days after such unlisted class(es) of employees performs any contract work.

3) The contracting officer reviews the proposed action and promptly submits a report of the action, together with the agency's recommendations and pertinent information including the position of the contractor and the employees, to the Wage and Hour Division, Employment Standards Administration, U.S. Department of

Labor, for review. (See section 4.6(b)(2) of Regulations 29 CFR Part 4).

4) Within 30 days of receipt, the Wage and Hour Division approves, modifies, or disapproves the action via transmittal to the agency contracting officer, or notifies the contracting officer that additional time will be required to process the request.

5) The contracting officer transmits the Wage and Hour decision to the contractor.

6) The contractor informs the affected employees.

Information required by the Regulations must be submitted on SF 1444 or bond paper.

When preparing a conformance request, the "Service Contract Act Directory of Occupations" (the Directory) should be used to compare job definitions to insure that duties requested are not performed by a classification already listed in the wage determination. Remember, it is not the job title, but the required tasks that determine whether a class is included in an established wage determination. Conformances may not be used to artificially split, combine, or subdivide classifications listed in the wage determination.

PERFORMANCE WORK STATEMENT

Performance Work Statement (PWS) Camp Guernsey Full Food Service

11/10/2015

Vision Statement 1 Introduction

1.1 Mission

1.2 Background

1.3 Scope

2 General Requirements

2.1 Non-Personal Services

2.2 Business Relations

2.3 Contract Administration and Management

2.3.1 Contract Management

2.3.2 Contract Administration

2.3.3 Personnel Administration

2.4 Subcontract Management

2.5 Contractor Personnel, Disciplines, and Specialties

2.6 Location and Hours of Work

3 Performance Requirements

3.1 Program Management

3.2 Sanitation

3.3 Food Preparation & Delivery

3.4 Maintenance

3.1 Performance Evaluations

4 Special Requirements (Special Menus, A la Cartte, Extended Meal Hours, etc…)

4.1 Security and Safety

4.2 Transition

4.3 Government Furnished Materials

5 Deliverables 6 Technical Exhibits

6.1 Technical Exhibit 1 Definitions/Acronyms

6.2 Technical Exhibit 2 Applicable Publications, Forms and labels

6.3 Technical Exhibit 3 Government Furnished Property Listing

6.4 Technical Exhibit 4 Quality Assurance Surveillance Plan Procedures

6.5 Technical Exhibit 5 Expendable/Durable Supplies

6.6 Technical Exhibit 6 Recommend Supplies

6.8 Technical Exhibit 8 Quality Control Plan

6.9 Technical Exhibit 10 Historical Headcount of Meals Served

Performance Work Statement (PWS) Camp Guernsey Full Food Service

Vision Statement

Provide a quality services in support of the installation food service program that supports the warfighter with flexible, efficient and cost effective service. The service outlined in this requirement encompasses dining facility management functions, food preparation, facility sanitation and janitorial duties. Performance criteria for overall dining facility duties fall under contractor responsibilities.

1 Introduction The Department of the Army, Office of the Deputy Chief of Staff for Logistics has approved this Performance Work Statement Format for use in preparing Performance Work Statements (PWS) and Quality Assurance Surveillance Plan (QASP) for single and multi-functional food service Performance Based Service Acquisitions (PBSA).

1.1 Mission

To provide a quality food program that supports the warfighter with flexible, efficient and cost effective contract food service support.

1.2 Background

The Army in its acquisition pursuit of quality food service has improved its method of contracting. To capitalize on new approaches; e.g., proven commercial practices, management innovations, and best value contracting, the Army will award its food service contracts under the performance based service acquisition (PBSA). This idea will foster partnering arrangements between government and industry. This approach is in keeping with the Undersecretary of Defense for Acquisition, and converts federal service contracts to performance-based on Installation Approach.

1.3 Scope

The objective of this Performance Work Statement (PWS) is to define and support the operation policies, procedures, and responsibilities for a disciplined approach to food service contracting and managing contract compliance requirements. The contractor shall successfully transition food service support operations and be fully staffed with qualified personnel that meet or exceed the qualifications stated in the Request for Proposal (RFP). The contractor shall provide all resources, except Government Furnished Property (GFP), to perform the following function:

Full Food Service (FFS), in dining facility listed to meet the performance requirements stated in this PWS. They promulgate both existing and maturing concepts, responsibilities, policy, and implementing procedures.

This contract is between the Wyoming Military Department and the contractor. This includes any entities with a valid support agreement with the Wyoming Military Department. Contractor may enter into external agreements, but those agreements will not degrade the performance of services provided by this contract. Any external agreements entered into by contractor are between the contractor and the external entity. As such, the Wyoming Military Department is not liable if any issues arise, and will not serve as a mediator.

2 General Requirements This section describes the general requirements for this effort.

2.1 Non-Personal Services

The Government shall neither supervise contractor employees nor control the method by which the contractor performs the required tasks. Under no circumstances shall the Government assign tasks to, or prepare work schedules for, individual contractor employees. It shall be the responsibility of the contractor to manage its employees and to guard against any actions that are of the nature of personal services, or give the perception of personal services. If the contractor believes that any actions constitute, or are perceived to constitute personal services, it shall be the contractor's responsibility to notify the Contracting Officer immediately.

2.2 Business Relations

The contractor shall successfully integrate and coordinate all activity needed to execute the requirement. The contractor shall manage the timeliness, completeness, and quality of problem identification. The contractor shall provide corrective action plans, proposal submittals, timely identification of issues, and effective management of subcontractors. The contractor shall seek to ensure customer satisfaction and professional and ethical behavior of all contractor personnel. Any entity outside of the Wyoming Army National Guard requesting subsistence support must have approval from the KO and COR prior to acceptance of service.

2.3 Contract Administration and Management

The following subsections specify requirements for contract, management, and personnel administration.

2.3.1 Contract Management

The contractor shall establish clear organizational lines of authority and responsibility to ensure effective management of the resources assigned to the requirement. The contractor must maintain continuity between the Contracting Officer Representative (COR)/ or Contracting Officer (KO) and the contractor's corporate offices.

2.3.2 Contract Administration

The contractor shall establish processes and assign appropriate resources to effectively administer the requirement. The contractor shall respond to Government requests for contractual actions in a timely fashion. The contractor shall have a single point of contact between the Government and Contractor personnel assigned to support contracts or task orders. The contractor shall assign work effort and maintain proper and accurate time keeping records of personnel assigned to work on the requirement.

Any complaint shall be addressed to the COR and KO.

2.3.3 Personnel Administration

The contractor shall provide the following key management and support personnel:

Dining Facility Manager to support food service operations.

The dining facility manager shall be responsible for directing work and operating each dining facility listed, is responsible for performance in each facility (to include subcontractors) and to meet the specified performance standards.

Qualifications:

a) Within the past 8 years, 2 years’ experience working in a large food service operation providing cafeteria style or multi-entree operation providing complete meal service.

b) One year must have been served as a manager or an assistant manager.

c) Current sanitation certificate (within 4 yrs.).

d) Pass a background check (Note: refer to section 4.1 Access and general protection/ security policy and procedures)

e) Military food service experience in the pay grade of E-6 or above may be credited as management experience for this position.

f) Manager(s) must be on site full time during facility operating hours.

g) Servesafe Managers training certification (must maintain certification)

h) Resume must be submitted to Contracting Officer and Contracting Officer Representative to verify minimum qualifications have been met.

Qualified food handlers for the food services program.

Qualifications:

a) IAW TB MED530; Management & Personnel Requirements

b) Experience preparing food products in a cafeteria style dining establishment.

c) Formal civilian education degree or certificate in culinary arts or food preparation can substitute experience level.

d) Formal education as a military cook can substitute education and experience.

e) Pass a background check (Note: refer to section 4.1 Access and general protection/ security policy and procedures)

f) Annual Food Service Sanitation Refresher Training (all employees) The contractor shall maintain the currency of their employees by providing initial and refresher training as required to meet the PWS requirements. All training must be maintained at the expense of the contractor. Training documents must be kept on hand at the Camp Guernsey DFAC at all times and a copy will be forwarded to the COR. The contractor shall make necessary travel arrangements for employees. The contractor shall provide necessary infrastructure to support contract tasks. The contractor shall provide administrative support to employees in a timely fashion (time keeping, leave processing, pay, emergency needs).

Employees shall wear a clean and complete uniform when working. Employees shall wear identification badges with a minimum of the Contractor's name and the employee's last name.

Employees shall conduct themselves IAW installation policies concerning conduct.

2.4 Subcontract Management

The contractor shall be responsible for any subcontract management necessary to integrate work performed on this requirement and shall be responsible and accountable for subcontractor performance on this requirement. The prime contractor will manage work distribution to ensure there are no Organizational Conflict of Interest (OCI) considerations. Contractors may add subcontractors to their team after notification to the Contracting Officer or Contracting Officer Representative.

2.5 Contractor Personnel, Disciplines, and Specialties

The contractor shall accomplish the assigned work by employing and utilizing qualified personnel with appropriate combinations of education, training, and experience. The contractor shall match personnel skills to the work or task with a minimum of under/over employment of resources. Comply with the Service Contract Labor Standards: Labor report filed with the Contracting Officer by 15 Oct annually for all personnel employed from 1 Oct to 30 Sep of the current year. Employees identified by their hire date, occupational classes, rate of pay (including overtime), fringe benefits and wage classification equal to their continuous service with the company and its predecessor. Employee records are current within 7 days of hire date.

The Contractor shall provide the necessary resources and infrastructure to manage, perform, and administer the contract.

2.6 Location and Hours of Work

Accomplishment of the results contained in this PWS requires work at Camp Guernsey DFAC

BLDG 201.

Operating Schedule: Weekdays per week: 5, Weekend days per week: 2 Breakfast: 06:00-08:00 Lunch: 11:30-13:30 Dinner: 17:00-19:00

3 Performance Requirements The following section specifies the Performance Objectives and Performance Elements for the contract.

3.1 Program Management

The contractor shall perform the requirements in this Performance Work Statement (PWS) and conform to the professional standards identified in this PWS or industry standard, and shall follow all applicable instructions and directives as identified by this PWS. Contractor tasks include but are not limited to: dining facility management; menu planning; food preparation;

serving and replenishing food; order, receipt and storage of subsistence items; cleaning of the dining facilities, equipment and implements; headcount/cashier; bussing tables, remote food service; grounds maintenance; and maintaining quality control.

Deliverables A001 Identify Contract Management Team A007 Safety Program A008 Key Control Plan A009 Strike Contingency Plan A010 Fire Prevention Plan

3.1.1 The Contractor shall hire, train, and manage food handlers and management staff to perform food preparation duties and associated administrative functions.

Performance Standards

a) STD: Ensure formal sanitation certification training for managers is completed (40hrs) within every 4 years(ServSafe). IAW TB MED 530

b) STD: Ensure formal sanitation training for employees (8 hours initial, 4 hours annually) is accomplished. IAW TB MED 530

c) STD: Employee Health. Exclude a food employee from a food establishment if employee is diagnosed with an infectious agent. IAW TB MED 530

d) STD: At least one year of experience preparing food products in a cafeteria style dining establishment.

e) STD: Formal civilian education degree or certificate in culinary arts or food preparation can substitute experience level.

f) STD: Formal education as a military cook can substitute education and experience.

Deliverables A001 Identify Contract Management Team A002 Food Service Uniform A006 Food Handler Training Plan

3.1.2 The Contractor shall hire, train, and manage Dining Facility Attendants (DFA) for food service sanitation duties.

Performance Standards

a) STD: Ensure formal sanitation training for employees (8 hours initial, 4 hours annually) is accomplished. IAW TB MED 530

b) STD: Employee Health. Exclude a food employee from a food establishment if employee is diagnosed with an infectious agent. IAW TB MED 530

c) STD: Pass a background check IAW installation security to be able to gain access to installation dining facilities.

Deliverables A001 Identify Contract Management Team A006 Food Handler Training Plan

3.1.3 The Contractor shall maintain property accountability for all expendable, durable supplies and assigned Government Furnished Property (GFP).

The Government will furnish facilities, equipment, subsistence and the initial quantity of expendable/ durable supplies as Government Furnished Property (GFP) along with services specified in this section IAW the "Government Property clause. Specified GFP and services shall only be used in the performance of this contract. The Contractor shall not be responsible for "fair wear and tear" of GFP.

Performance Standards

a) STD: The Contractor shall accept and account for all GFP listed in this contract.

DFARS Subpart 45.5. Approved PCP.

b) STD: Develop, maintain, and implement a Property Control Plan (PCP).

IAW DFARS Subpart 45.5 PCP is submitted in writing to the Government with proposal submission (See TE 4). The Property Administrator (PA) implements approved PCP.

c) STD: The Contractor shall furnish and maintain expendable cleaning supplies. For information purposes, a typical supplies list is provided in TE 8 in this contract.

Deliverables A003 Government Property Administration Plan

3.1.4 The Contractor shall execute and maintain Quality Control Plan in support of dining facility operations.

Performance Standards

a) STD: Quality Control Program (QCP) will be approved by the COR. QCP plan will include procedures for HACCP Plan, HAZMAT, and Poisonous and toxic materials (HAZCOM).

Contractors Evaluation Plan.

Deliverables A004 Quality Control Plan A005 QCP Inspection Schedule

3.2 Sanitation

Perform janitorial duties in support of dining facility operations. Perform Sanitation duties as prescribed in this section.

3.2.1 The Contractor shall maintain and account for expendable cleaning supplies to support food service sanitation and personnel hygiene practices.

The contract shall maintain expendable cleaning supplies to maintain facility sanitation and personal hygiene practices in support of food operations.

Performance Standards

a) STD: Adequately stock dispensing units to support mechanical and manual ware washing equipment. The Contractor shall furnish and maintain expendable cleaning supplies. For information purposes a typical supplies list is provided in TE 8 in this contract.

b) STD: Adequately stock self service locations: hand wash sinks, restrooms, with appropriate cleaning solutions, disposable towels to support personnel hygiene practices in the dining facility. The Contractor shall furnish and maintain expendables cleaning supplies. For information purposes a typical supplies list is provided in TE 8 in this contract.

3.2.2 The Contractor shall clean and maintain all dining facility rest rooms.

Rest Room Service. The contractor shall maintain restroom areas and provide rest room service to meet the performance requirements listed in the standards.

Performance Standards

a) STD: Clean restrooms, hand washing stations and employee locker rooms. Fixtures, partitions, and mirrors are visibly free of dirt, grime, grease, residue and foreign matter, prior to the schedule start of each meal serving period and prior to closing of day. Trash has been removed and new liners installed in waste containers. Dispensers are supplied with manufactures recommended products. Paper towels, toilet tissue and soap are available during operations 100% of the time. IAW TB MED 530 and approved cleaning schedule.

b) STD: Clean walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and debris. IAW TB MED 530 and approved cleaning schedule

3.2.3 The Contractor shall clean floors and floor coverings in all areas of the dining facility.

Dining Room Service. The contractor shall maintain dining areas and provide dining room service to meet the performance requirements listed in the standards.

Performance Standards

a) STD: Maintain and clean all dining facility floors before, during and after each meal service.

IAW TB MEB 530 Section VII

b) STD: Buff floors IAW the approved cleaning schedule

c) STD: Clean walls, doors, windows and ceilings. Walls, doors, windows and ceilings are visibly free of dust, dirt, grease and food particles. TB MED 530

3.2.4 The Contractor shall clean and sanitize food service equipment and surfaces to support dining facility operations.

Food Service Equipment and Utensil Cleaning. Clean all non-food contact surfaces (e.g.

Floors, walls, windows, doors, rest rooms, fixtures, employee locker rooms). Clean and sanitize all food contact surfaces (e.g. Food prep tables and equipment, dining tables). Clean/sanitize and air dry food contact surfaces and equipment, utensils using appropriate methods. Protect clean and sanitized equipment and utensils from contamination between uses and Clean and sanitize storage compartments of ice making machines.

Performance Standards

a) STD: Food Contact Surfaces-equipment will be cleaned and sanitized before, during and after meal period IAW TB MED 530

b) STD: Non-food contact surfaces-equipment and facility area will be cleaned before, during and after meal period IAW TB MED 530

3.2.5 The Contractor shall wash, rinse, and sanitize pots and pans in three compartment sinks.

Performance Standards

a) STD: STD: Maintain wash, rinse sanitize sinks at proper temperatures. IAW TB MED 530

3.2.6 The Contractor shall sanitize all dinnerware in Mechanical Cleaning and Sanitizing machine.

Performance Standards

a) STD: STD: Sanitize all dinnerware in mechanical dishwashing machine. TB MED 530 Chapter 4-46

3.2.7 The Contractor shall maintain and prepare dining room service operations.

Dining Room Service. The contractor shall maintain dining areas and provide dining room service to meet the performance requirements listed in the standards.

Performance Standards

a) STD: Prepare, maintain and clean dining areas. Each diner is afforded a clean area to eat without delay. Appropriate condiments are available without delay. Condiment containers and napkin holders are visibly clean and contain product. All dining areas are clean prior to the scheduled start of the meal period and prior to closing for the day.

IAW TB MEB 530 Section VII

b) STD: Clean dining room tables, chairs, booths (including chair legs, rungs and framework) walls, baseboards, window ledges, doors/doorframes, ceiling fans, TVs, pictures, wall art, artificial plants, light fixtures, globes/lenses, trophies/display cases, drapes/curtains and venetian blinds. Work performed weekly IAW the approved cleaning schedule. Dining area and furniture are visibly free of dirt, grease, residue and food particles. TB MED 530 Section IV

c) STD: Provide clean dinnerware. Dinnerware protected from cross contamination (TB MED 530). Dinnerware is visibly free of grease, food particles and foreign matter prior to use.

d) STD: Clean spills and remove soiled dinnerware occasionally left by diners. Spills cleaned and soiled trays bussed within 5 minutes of occurrence.

e) STD: Bus and replace tray carts during meal serving periods. Space available, without diner delay, for soiled trays 100% of the time.

f) STD: Display and remove holiday decorations. Contractor furnished decorations are displayed on the day of the Army’s birthday and 1-week prior to Thanksgiving and Christmas.

3.2.8 The Contractor shall properly dispose of waste, grease, and clean trash cans.

Performance Standards

a) STD: Dispose at the end of each scheduled meal serving period and prior to closing for the day and/or when containers are full.

b) STD: Grease and oil are disposed in proper containers

c) STD: Clean containers daily or as required

d) STD: Recycle containers are emptied and cleaned as required.

3.2.9 The Contractor shall clean exhaust hoods and filters for dining facilities.

a) STD: Cleaned to prevent grease, oily sludge buildup IAW TB MED 530 and the approve quality control plan.

b) STD: At frequent intervals IAW TB MED 530

3.2.10 The Contractor shall police loading docks, dumpster area, and area surrounding dining facilities for litter, cigarette butts, raw food/ingredients, food waste and foreign matter.

Performance Standards

a) STD: Cleaned daily to prevent grease, dirt and refuge buildup IAW TB MED 530 and the approve quality control plan.

3.2.11 The Contractor shall remove snow, ice and sand and (Snow and ice, or sand) is partially removed from sidewalks and access areas within 25 feet of the dining facilities during precipitation, and completely removed within 2 hours after precipitation stops for dining facility sidewalks and entrances.

Performance Standards

a) STD: (Snow and ice, or sand) is removed from sidewalks, and access areas within 25 feet of the dining facilities entrances.

3.2.12 The Contractor shall properly store chemicals and cleaning supplies.

a) STD: TB MED 530, section on poisonous or toxic material

b) STD: MSDS information material posted conspicuously at storage location

3.2.13 The Contractor shall comply with installation recycling program for recyclable material.

a) STD: In compliance with installation recycling program

3.3 Food Preparation & Delivery

This service describes food preparation task that support Full Food Service and Cook Augmentation Services. The contractor is responsible for the preparation of meals that include:

Breakfast, Lunch, Dinner meals when service is requested.

Within those meals, the menus will include a variety of services which include: Regular menu, Short Order menu, Breakfast, Lunch, and Baked Goods. Other specialty menus to support holidays and special events will be prepared in support of Army feeding policy. Service also includes safeguarding foods during preparation and serving using Army regulatory requirements for safety and sanitation.

3.3.1 The Contractor shall manage, maintain, and track administrative functions for food preparation operations.

Administrative Functions include accounts management using current automated system Army Food Management Information System (AFMIS), developing menu requirements, ordering subsistence, headcount procedures, accountability subsistence and funds, perform manual accounting and data collection when automated system fails.

Performance Standards

a) STD: Maintain accountability for Subsistence, Headcount and Cash Collection, and Food Production IAW the Army Food Program.

AR 30-22 (The Army Food Program)

b) STD: Maintain Dining Facility Food Service Files IAW Army Standards STD: DA PAM 30-22 (procedures for The Army Food Program) ARIMS 25-4002

c) STD: The dining facility will conclude the FY period at a zero or underspent status.

Procedures are contained in DA Pam 30-22.

3.3.1.1 The Contractor shall track and plan menus planning for scheduled meals.

a) STD: Menus for regular, short order, fitness (low calorie), Menus are 100% in compliance with the following:

AR 30-22, DA Pam 30-22, TM 4.41-11

b) STD: Develop caloric values of menus.

Menus are 100% in compliance with the following: AR 30-22, DA Pam 30-22, TM 4.41-11, and

AR 40-25

c) STD: A la Carte Menu:

Standard-breakfast, lunch and dinner items Standard-short order and fitness items Seasonal-items - either cyclic or a rotational basis Menus are in compliance with the following: AR 30-22, DA Pam 30-22, and TM 4.41-11 See Technical Exhibit 9 for menu guide and Technical Exhibit 10 for pricing guidance.

d) STD: Carryout Menu:

Breakfast, Lunch, Dinner. Regular and short order menu items, commercially prepared meals (pre-packaged vendor sack lunches). Meals prepared in advanced using in-house ingredients.

Plan menus for regular, short order, fitness (low calorie).

Menus are 100% in compliance with the following: AR 30-22, DA Pam 30-22, and TM 4.41-11

e) STD: Midnight (4th Meal) Menu: Menus are 100% in compliance with the following: AR 30-22, DA Pam 30-22, and TM 4.41-11

Deliverables A011 Nutrition Training Plan A012 Daily Menus A013 14 day menu or other cycle menu

3.3.1.2 The Contractor shall inspect, receipt, and store subsistence for dining facility operations.

Receipt and Storage of Subsistence. The contractor shall receive, and store subsistence items required for meal services. Provide service to meet the performance requirements below:

Performance Standards

a) STD: Receive, inspect and store subsistence. Designated clerks are experienced or have received on-the job training. Perishable subsistence received and stored within 30 minute TM 4.41-11, AR 30-22, DA Pam 30-22, TB MED 530. DD Form 577 submitted (see TE 4)

b) STD: Verify subsistence identity and quantity. Delivery tickets IAW items physically received. TM 4.41-11 Deliverables A024 Subsistence Records A025 Signature Cards

3.3.1.3 The Contractor shall provide Cashier for food services operations.

Performance Standards

a) STD: Operate and manage automated Point of Sales system.

AR 30-22 (The Army Food Program)

DA PAM 30-22

Deliverables A016 DA Form 3032/3033 A018 DD Form 1544 A019 Cash Collection, Vouchers and Deposit Tickets

3.3.1.4 The Contractor shall maintain dining facility accounts to ensure dining facility operations are maintain within regulatory tolerance.

a) STD: Maintain financial summary worksheet, DA Form 7455 (Financial Summary), or AFMIS automated process to determine account status for both the current accounting period and year to date.

IAW AR 30-22, DA Pam 3022.

3.3.2 The Contractor shall prepare subsistence to support dining facility feeding operations.

Food Preparation includes preparing of meals for breakfast, lunch, dinner as applicable Performance Standards

a) STD: Follow approved Armed Forces Recipes, TM 10-412, approved Standard Operating Procedures or manufacturer's instructions.

b) STD: Maintain proper food preparation temperatures and use HACCP Plan to support Food Safety standards.

IAW TB MED 530 Annex E

c) STD: Prepare regular menu items: Prepare a minimum of two regular menu choices of meats, starches, vegetables & gravy. Prepare government ethnic observance and holiday meals.

Meat Items consist of a Poultry, Beef, Pork, Seafood products. One sauce-free item will be offered to support nutrition awareness and "Go for Green" program.

AR 40-25, FM 4.41-11 Chapter 3

d) STD: Prepare short order menu items: The short-order meal consists of grilled sandwiches, deli bar, hot short-order entrees, starches, vegetables, accompaniments and condiments.

IAW AR 40-25, FM 4.41-11

e) STD: Prepare Breakfast/fitness and salad bar items: The salad bar must be properly set up not earlier than 30 minutes prior to serving and maintained throughout the meal serving period.

A minimum of two salads will be offered during the meal service. Breakfast/Fitness bar items will consist of canned fruit, fresh fruit, and approved "Go for Green" menu items.

IAW AR 40-25, FM 4.41-11

f) STD: Dessert and baked goods: Prepare or purchase commercial breads and pastries to support each meal. A minimum of two pastry items will be offered during lunch and dinner.

Pastries will consist of sweet dough pastries, cakes, pies and cookies, puddings, gelatins and ice cream. A minimum of one pastry item will be offered during the breakfast meal.

Breads such as hot rolls, biscuits, muffins will be used as a complement to meals.

IAW AR 40-25, FM 4.41-11

g) STD: Use variety of methods to reduce waste and promote fresh food products: Progressive Cooking, Batch Cooking and Cook to order as outlined in Army Food Program Standards.

TM 4.41-11 (Dining Facility Operations)

h) STD: Deliver to the Food Program Manager 21 day menu

Deliverables A013 14 day menu or other cycle menu A014 Recipe SOP

3.3.3 The Contractor shall safeguard and serve food for during serving periods at each dining facility operation.

Performance Standards

a) STD: Garnish and Setup the serving line no later than 15 minutes prior and not earlier than 30 minutes prior to serving periods. Ensure nutrition (Calorie Cards) information are displayed.

TM 4.41-11 (Dining Facility Operations)

b) STD: Use proper serving utensils and portion controls to support each dinner TM 4.41-11 (Dining Facility Operations)

c) STD: Serve food at appropriate temperatures and prevent cross contamination. Properly handled leftovers and reheat to 165 degrees.

TB MED 530

d) STD: Serve at a minimum rate of 8 to 10 diners per minute, per serving line

e) STD: Leftover Disposition: Use proper procedures for leftover foods and ensure safe storage of foods within specified time limits.

IAW TB MED 530

3.3.4 The Contractor shall prepare meals for remote site feeding within dining facility operations to support field operations.

Performance Standards

a) STD: Ensure Food Containers are sanitized and properly maintained prior to use.

TM 4.41-11 (Dining Facility Operations), TB MED 530 Chapter 7 Section II

b) STD: Ensure prepared food containers are labeled with product date and time and products are safe for consumption.

IAW Chapter 78 Section II TB MED 530

c) STD: Ensure food products ready for transport no earlier than 30 minutes prior to pick up.

Deliverables A023 Remote Site Feeding Food Preparation Record

3.4 Maintenance

This section covers contractor requirements for maintenance procedures to record and maintain for food service equipment.

3.4.1 The Contractor shall inspect, document, and perform user maintenance for dining facility equipment.

Dining facility equipment includes: equipment used in support of preparing, supporting food preparation and service.

Performance Standards

a) STD: Inspection performed in accordance with operators manual

b) STD: Maintenance is performed in accordance with operator’s manuals

c) STD: Inspection and maintenance documentation is captured on maintenance request register (DA Form 2405)

Deliverables A021 Equipment Inspection and Maintenance Records

3.4.2 The Contractor shall perform and document minor repair and servicing for dining facility equipment.

Minor repairs are defined within equipment operators manual

a) STD: Perform repairs IAW operators manual

b) STD: Notify COR when required repairs exceed the instructions contained in the operators manual

c) STD: Document minor repairs of equipment on DA Form 2405, and notify the COR when equipment require major repair (dishwasher)

Deliverables A021 Equipment Inspection and Maintenance Records

3.4.3 The Contractor shall inspect, request, and document pest control for dining facilities.

Performance Standards

a) STD: Conduct monthly Integrated Pest Management in accordance with installation public works policy and procedures. Maintain log concern pest control efforts.

TB MED 530

Deliverables A022 Pest Control Records

3.1 Performance Evaluations

Performance Evaluations. The Contractor shall have work complete and ready for inspection in accordance with all terms of the contract. The Government will perform monthly performance assessment evaluations to measure overall performance and determine contract compliance.

Government inspections will be conducted according to the appropriate surveillance method, to compare the Contractor's performance to contract requirements and standards.

Measuring Performance. The Government will use the PRS in this contract as the primary tool to measure contract performance. Contract performance will be measured each month by comparing the number of recorded defects noted during these inspection to the number of allowable defects as determined by the performance standards in each section noted above.

One defect constitutes failure of one inspection of one service listed on the PRS during an evaluation period.

Performance Tolerance for Random Sampling. When the method of surveillance of a service listed on the PRS will be used to determine the number of allowable defects and when each service should be accepted or rejected. An example of an Inspection Plan is illustrated in TE4 Performance Tolerance for Planned Sampling. When the method of surveillance of a service listed on the PRS is planned sampling; e.g., meals for remote site feeding, the following procedure will be used to determine the number of allowable defects and when that service should be accepted or rejected.

Acceptable Performance. Contractor performance will be acceptable when the…