Executive Chef Services
Closed State & local contract opportunity Posted
- Solicitation number
- 24VS-S3459
- State
- Nevada
- Responses due
Opportunity facts
- NIGP codes
- UNSPSC codes
- 90101500 Eating and drinking establishments
- 73131605 Meat plant operation or management services
- 73131606 Slaughter houses services
- 73131607 Butcher services
- 90101501 Restaurants
- 90101504 On street food vendors
- 73131800 Dairy and eggs processing
- 70121606 Poultry production services
- 73131603 Poultry processing services
- 73131802 Egg processing services
Show all 22
- 73131804 Butter or cream processing services
- 90101502 Bars
- 85151500 Food technology
- 73131601 Meat products or by products processing services
- 73131602 Fish or fish products processing services
- 73131604 Meat hygiene or inspection services
- 73131801 Milk processing services
- 73131803 Cheese processing services
- 85151504 Food preparation counseling or control services
- 90101801 Professionally prepared carryout meals
- 90101503 Fast food establishments
- 91111603 Cooking or food preparation services
- Points of contact
-
- Heather Moon hmoon@admin.nv.gov (775) 531-3309
- <Unknown> finance@veterans.nv.gov (775) 825-9760
Opportunity details come from nevadaepro.com. Updated .
About this opportunity
The Nevada Department of Veterans Services is conducting a Request for Information (RFI) for Executive Chef Services at the Southern Nevada State Veterans Home. The procurement seeks a qualified Executive Chef to manage culinary operations for a facility serving approximately 550 meals daily. Key responsibilities include comprehensive menu planning, ingredient sourcing, kitchen operations management, food preparation, health standard compliance, cost management, and staff coordination. The RFI requests detailed submissions from potential candidates, including professional profiles, contact information, pricing structures, sample menus, availability, and professional references. Interested parties must submit their responses electronically to Jacob Clodfelter at Clodfelterj@veterans.nv.gov by September 8, 2025, with an anticipated start date of November 1st. The solicitation is explicitly non-binding and serves as an initial market research effort to assess potential culinary leadership candidates for the veterans' home. Evaluation criteria will likely focus on professional experience, menu creativity, cost-effectiveness, and ability to meet the complex nutritional needs of veteran residents.
The RFI does not specify explicit set-aside designations or restrictions on respondent types, suggesting the opportunity is open to a broad range of culinary professionals, including individual executive chefs, catering companies, and food service management firms. No incumbent vendor information is provided in the documentation. The RFI requests pricing flexibility, inviting proposals for hourly, daily, monthly, and annual rate structures, which indicates potential budget adaptability based on selected candidate qualifications. While specific budget ranges are not disclosed, the scale of meal service (550 meals per day) suggests a substantial potential contract value. The document implies this RFI may potentially lead to a future Request for Proposal (RFP) or direct contract negotiations, positioning it as a preliminary market exploration phase. The procurement is specifically for the Southern Nevada State Veterans Home, which suggests a localized, state-level contract opportunity focused on providing high-quality food services for veteran residents.
Opportunity text
This is a request for information on behalf of the Nevada Department of Veterans Services for Executive Chef Services. Please see the RFI in the 'Attachments' tab. RFI responses should be e-mailed to Jacob Clodfelter by September 8, 2025 - Clodfelterj@veterans.nv.gov
Files
| File | Type | Posted |
|---|---|---|
| RFI - Executive Chef.docx | DOCX document | |
| Quote Instructions.pdf |
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