MODIFICATION
M -- Contingency Cook Services
- Notice Date
- 6/1/2007
- Notice Type
- Modification
- NAICS
- 722310
— Food Service Contractors
- Contracting Office
- Department of the Air Force, United States Air Force Europe, 700 CONS, Ramstein AB UNIT 3115, APO, AE, 09094-3115, UNITED STATES
- ZIP Code
- 00000
- Solicitation Number
- FA5613-07-R-3017
- Response Due
- 6/14/2007
- Archive Date
- 6/29/2007
- Description
- Since FBO does not allow files to be uploaded to a combined synopsis/solicitation the complete synopsis/solicitation will be provided in three amendments. If you have any questions or would like a MS Word version of this solicitation please contact the POCs. DESCRIPTION: This is a combined synopsis/solicitation for commercial items prepared in accordance with (IAW) the format in FAR Subpart 12.6., as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; proposals are being requested and a written solicitation will not be issued. 1. The solicitation number is: FA5613-07-R-3017 issued as a Request for Proposal. 2. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2005-16, 22 Mar 2007. 3. The Set-aside Program is not applicable. 4. The period of performance shall be for a basic period from 01 Jul 2007 thru 31 Jan 08 and three (3) option periods (01 Feb 08 thru 31 Dec 08; 01 Jan 09 thru 31 Dec 09; and 01 Jan 10 thru 31 May 10). The Government may exercise options to extend the period of performance in accordance with FAR 52.217-8 and 52.217-9 upon written notification by the Contracting Officer within 15 calendar days of contract expiration. Total contract duration shall not exceed 4 years, exclusive of time extension authorized by 52.217-8. CURRENCY PROPOSED SHALL BE IN EUROS ONLY. ITEM NO. SUPPLIES/SERVICES QTY UNIT UNIT PRICE TOTAL AMOUNT ? 0001 Basic Period Ramstein Contingency Cook Services in accordance with (IAW) specified workload estimate Period of Performance (POP): 01 Jul 07 thru 30 Sep 07 3 Month 0002 Basic Period Spangdahlem Contingency Cook Service IAW specified workload estimate POP: 01 Jul 07 thru 30 Sep 07 3 Month 0003 Basic Period Aviano Contingency Cook Service IAW specified workload estimate POP: 01 Sep 07 thru 31 Jan 08 5 Month 0004 Basic Period Unscheduled Cook Service at Ramstein, Spangdahlem and Aviano. Services per shift (8hrs) Euro ___________ per cook POP: 01 Jul 07 31 Jan 08 7 Month TBD 1001 Option Period 1 Ramstein Contingency Cook Service IAW specified workload estimate POP: 01 Feb 08 thru 31 May 08 5 Month 1002 Option Period 1 Spangdahlem Contingency Cook Service IAW specified workload estimate POP: 01 Jan 08 thru 31 May 08 5 Month 1003 Option Period 1 Unscheduled Cook Service at Ramstein, Spangdahlem and Aviano Services per shift (8hrs) Euro ___________ per cook POP: 01 Feb 08 thru 31 Dec 08 11 Month TBD 2001 Option Period 2 - Aviano Contingency Cook Service IAW specified workload estimate POP: 01 Jan 09 thru 31 May 09 5 Month 2002 Option Period 2 Ramstein Contingency Cook Service IAW specified workload estimate POP: 01 May 09 thru 30 Sep 09 5 Month 2003 Option Period 2 Spangdahlem Contingency Cook Service IAW specified workload estimate POP: 01 May 09 thru 30 Sep 09 5 Month 2004 Option Period 2 Unscheduled Cook Service at Ramstein, Spangdahlem and Aviano Services per shift (8hrs) Euro ___________ per cook POP: 01 Jan 09 thru 31 Dec 09 12 Month TBD 3001 Option Period 3 Aviano Contingency Cook service IAW workload estimate POP: 01 Jan 10 thru 31 May 10 5 Month 3002 Option Period 3 Ramstein Contingency Cook service IAW specified workload estimate POP: 01 Jan 10 thru 31 May 10 5 Month 3003 Option Period 3 Spangdahlem Contingency Cook service IAW specified workload estimate POP: 01 Jan 10 thru 31 May 10 5 Month 3004 Option Period 3 Unscheduled Cook Service at Ramstein, Spangdahlem and Aviano Services per shift (8hrs) Euro ___________ per cook POP: 01 Jan 10 thru 31 May 10 5 Month TBD VARIATIONS: The quantities of output to be furnished by the contractor as stated in paragraph 5 below are estimated and as such are subject to variations. The proposed prices for the above Contract Line Items (CLINs) shall be firm within a net variation of plus (+) or minus (-) fifteen (15) percent from the estimates stated in paragraph 5. If the workload estimates have varied above or below the stated fifteen percent with each CLIN, either party may initiate negotiations for an equitable adjustment. 5. DESCRIPTION OF REQUIREMENT: The contractor shall provide all, except as specified in this Performance Work Statement (PWS) as Government furnished property or services, personnel and services necessary to perform contingency cook services at Ramstein Air Base (Germany), Spangdahlem Air Base (Germany) and Aviano Air Base (Italy) as defined in this PWS. The contractor shall provide the requirements as outlined in the PWS and conform to the professional and Air Force Golden Eagle Standards as identified herein, and shall follow all applicable Air Force instructions and directives as outlined in this PWS. Contractor tasks include, but are not limited to, the following: cooking; baking; food preparation; serving and replenishing food; cleaning facilities, equipment, and utensils; handling foods, supplies, and equipment; and maintaining quality control. In addition to the scheduled requirement for contracted cooks, the government may require the contractor to provide a specified amount of cooks with minimal notice at the daily rate per cook proposed by the offeror. The government may augment surge requirements beyond the capability of the contractor when the government perceives that mission accomplishment is endangered. Operational Requirements and Specific Tasks (Cooks). The contractor shall: Put away unused subsistence items in stockroom upon receipt using First In First Out (FIFO); obtain foods from the senior cook for each meal and accomplish the food preparation and cooking tasks listed on Food Service Production Log in accordance with (IAW) the recipe cards. Cooks will progressively cook in accordance with servings and preparation times listed in the Food Service Production Logs; prepare and serve food in standard portions, IAW Air Force Corporate Food Service Recipe System and Food Service Production Logs, unless the patron requests smaller portions. The contractor shall prepare and serve to order grill items and cold sandwich items IAW the Air Force Corporate Food Service Recipe System. The contractor shall serve menu items to patrons on both the main line and snack line when required. The contractor shall perform standards cross panning procedures, maintain proper temperature on serving lines, set up and close down serving lines IAW the Food Service Production Log and military management direction. The contractor shall not remove foods from the serving area until 15 minutes after the end of the posted meal hours. This allows for all patrons to be served an additional time for second servings. The contractor shall make up boxes or containers, assemble, and pack the meal components IAW Air Force Standards for pick up by others. The contractor shall use commercial carryout boxes.When available and provided by the government, the contractor shall use containers with Air Force Food Service Logo. The contractor shall make up boxes or containers, assemble, and pack the meal components IAW Air Force Recipe Standards for pick up by others. The contractor shall provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute on the main serving line and 3 guests per minute on the short order serving line or breakfast line. As a minimum, no more than two contractor personnel will be required to serve on the main and snack line. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements, including AFI 48-116, 17 Mar 04, Food Safety Program (all chapters) and the most current Food and Drug Administration (FDA) code. Contractor personnel shall wear plastic food preparation gloves when preparing ready-to-eat items. Contractor personnel shall ?clean as they go? and cleanup their immediate work areas, including any food service equipment used when preparing menu items, within 15 minutes of completing preparation of menu items. The contractor shall clean the serving line grill if the contractor prepared food items on the grill during a meal. Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by National Command Authority of Overseas Combatant Commander: The contractor shall provide service during military exercises, emergencies, natural disasters and other contingency operations. The numbers of operations vary, but can be reasonably predicted from history. The contractor shall respond to an estimated two (2) Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year (for all bases) by extending serving hours as directed by the contracting officer the hourly rate shown in the bid schedule for extended services hours. Serving hours under this provision may be increased to twenty-four (24) hours per day and may be implemented as directed by the contracting officer at any time as required to meet military mission requirements. Reserve and Air National Guard Weekends: Ramstein Air Base and Aviano Air Base occasionally support several Air National Guard (ANG) and Reserve units performing active duty requirements on weekends. The contractor will be furnished a tentative list of these active duty weekends, which is subject to change with a 24-hour notice. The contractor shall provide sufficient personnel at the Rhineland Inn Dining Facility (Ramstein) and the Buon Appetito Dining Facility (Aviano) to handle monthly Air National Guards and Reserve weekends. (Estimated 2 weekends per year). NOTE: The Contractor is responsible for obtaining necessary licenses, permits etc. to comply with any applicable US, Base, Host Nation laws and regulations. SERVICE DELIVERY SUMMARY Performance Objective PWS para. Performance Standard Prepare and cook in accordance with (IAW) Air Force Corporate Food Service Recipe System 1., 1.1, 1.1.2, 1.1.3., 1.1.3.1., and 1.1.3.2. 95% of menu items/meal period Comply with sanitation requirements of the FDA Food Code and applicable US and host nation laws/regulations 1.2. 95% of the time Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees 1.1.3.3. No more than 5 customer complaints are received per month of performance per dining facility Provide sufficient number of cooks to ensure there is no impact on Food deployments 1. and 4.1. 95% of the time GOVERNMENT-FURNISHED PROPERTY. The government will make available all equipment and items necessary for food preparation and serving of menu items. CONTRACTOR-FURNISHED ITEMS. The contractor shall provide standardized Air Force Chef?s Uniforms including chef?s coat, chef?s hat, blue trousers, and apron. A white T-shirt shall be worn underneath the chefs coat. Shoes shall be black, steel-toed, and suitable for work in a kitchen environment. CONTRACTOR PERSONNEL. The contractor shall provide a full-time contract manager to be available by phone who shall be responsible for the performance of the work. The positions shall at no time be vacant. The contractor shall provide personnel who are proficient in reading, writing, comprehanding and speaking English in a manner that enables them to fully perform their required duties and who are fully eligible to work in Germany and Italy.The contractor shall provide cooks with the following levels of experience: Level One: Ability to perform simple cooking tasks such as slicing, dicing, cutting, chopping, flouring, dredging, breading, measuring, and weighing; can prepare items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, fresh/canned vegetables, etc. Can prepare hot cereals, dehydrated soups, pizza, and cold sandwiches, etc. Can prepare fried convenience items such as hash browns, chicken nuggets, egg rolls, etc. Can prepare side dishes such as beans, rice, potatoes, etc. Can prepare pasta. Can cook short-order grill items. Can read, understand, follow, and scale established Air Force (AF) recipes. Has basic knowledge of methods and procedures related to food preparation and at least one year experience in preparing food items and using kitchen equipment. Must be physically able to frequently lift objects weighing up to 40 lbs, and continually stand, walk, stoop, reach, push, pull, and bend for long periods of time. Must be able to follow written and oral instructions in English. Can clean and operate all kitchen equipment; and shall maintain a clean, neat and serviceable appearance at all times. Level Two: Ability to perform Level One tasks. In addition, can roast, broil, bake, fry, fillet, saute?, boil, steam, stew, and grill meats. Can prepare soups, stocks glazes, broths, gravies, sauces, and puddings without the use of packaged mixes. Can prepare entire meals requiring coordination of multiple items and cooking times. Can meet cooking and preparation deadlines. Can prepare salads and desserts such as jello, cookies, puddings, etc. Is proficient at operating and cleaning all kitchen equipment. Can ensure proper steps and quantities in food preparation are followed. Level Three: Ability to perform Level One and Two tasks. In addition, must have basic baking knowledge and one year of baking experience. Can prepare and decorate cakes, pies, pastries, cookies, cobblers, tarts, frostings, quiches, rolls, breads, etc. As a requirement, cooks shall have the following English Language proficiency levels: Reading: Able to read and comprehend simple phrases as it pertains to AF recipes, sanitation and safety standards. Writing: Can draft routine correspondence and meet limited professionals needs. Be able to convey accurate written messages to authority. Speaking: Able to express, communicate ideas and comments. Health examinations. The contractor shall provide Health Certificates (updated annually) to the Quality Assurance Personnel (QAP) for each employee prior to working at the dining facility. Contractor Personnel Identification. Contractor personnel shall present a neat appearance and shall wear name tags with company and employee?s name. Conduct. Contractor employees shall not loiter in any working or patron area. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities. The contractor shall not employ persons to work if such person is identified by the Government as a potential threat to the health, safety, security, and well being of the installation and mission.Contractor Personnel Meals. Contractor personnel working in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, while on duty and up to 30 minutes before and after their shifts. Employees shall pay for each item at the established item price to include the government authorized operational charge. Contractor employees who eat government provided food shall pay the established price for each item selected and must be consumed within the designated break area. This policy does not apply to a spoon size taste/sampling by personnel assigned to quality control. Meals purchased by employees shall not count as meals served for contract payment purposes. Employees shall not bring food from other sources into the kitchen area. Training. The contractor shall provide necessary training to employees and maintain records of training at all times and will be available upon government request. In addition, contractor employees shall receive the following Government provided training: Food handler?s training (all contract personnel) will be provided by Military Public Health or as specified by Services Commander or designated representative. This will be accomplished before contract duties begins. Refresher training is an annual requirement and/or as needed for all contract personnel. Contractor personnel shall attend safety briefings (i.e. fire prevention training) provided by the government. Health Examination. The contractor shall provide Health Certificates (updated annually) to the Quality Assurance Personnel (QAP) for each employee prior to working at the dining facility. Security Requirements/Base Access. All personnel employed by the contractor in the performance of this contract, or any representative of the contractor entering the government installation, shall abide by all security regulations and can be subject to inspection as deemed necessary by the installation. Extended Hours of Operation. See Contingency Services above. Hours of Operation. Normal. The contractor shall maintain varying shifts to provide twenty-four hour/seven days (24/7) facility coverage. Dining facility management will coordinate respective shift times to the contractor. Shift times are subject to change with minimal notice to the contractor. Holidays. Ramstein?s Rheinland Inn Dining Facility, Lindberg Hof Dining Facility, Jawbone Flight Kitchen; Spangdahlem?s Mosel Halle Dining Facility and the New Flight Kitchen; and Aviano?s Buon Appetitio and the La Dolce Vita Dining Facility are open 365 days of the year, including all American, German and Italian Holidays. The contractor shall plan for increased customers during the Thanksgiving and Christmas holiday meals. The Government will provide five working days prior notification to any holidays or other special events to the contractor. Emergency Services. Emergency situations (for example, accident and rescue operations, civil disturbances, weather warnings base alerts) may necessitate a dining facility to operate on an extended basis of up to 24 hours per day. The contractor shall provide these services when required by the contracting officer or contracting officers representative, at the contract line item price for extended service hours. A representative of the contracting officer will verbally advise the contractor of the effort required and the contracting officer will follow up with a modification of the contract. APPROXIMATE HOURS OF OPERATION/SHIFT TIMES Ramstein Air Base (Germany): Monday ? Sunday (24/7) Rheinland Inn Dining Facility: Breakfast Shift: 0600 ? 0800 Lunch Shift: 1030 - 1300 Dinner Shift: 1600 ? 1830 Midnight Shift: 2300 ? 0030 Lindberg Hof Dining Facility: Breakfast Shift: 0600 ? 0800 Lunch Shift: 1100 ? 1300 Dinner Shift: 1600 ? 1800 Weekends/Holiday Shift : Breakfast Shift: 0700 ? 0830 Lunch Shift: 1100 ? 1300 Dinner Shift: 1600 - 1730 Jawbone Flight Kitchen: Lunch Shift: 1030 ? 1330 -- Flight meals and Ground Support Meals prepared daily. Spangdahlem Air Base (Germany): Mo ? Fr Mosel Halle Dining Facility: Breakfast Shift: 0530 ? 0800 Lunch Shift: 1100 ? 1300 Dinner Shift: 1615 - 1930 Midnight Shift: 2230 ? 0100 Weekends/Holidays Shift: Breakfast Shift: 0600 ? 1000 Lunch Shift: 1030 ? 1230 Dinner Shift: 1530 ? 1800 Midnight Shift: 2230 - 0100 New Flight Kitchen: No hot meals provided -- Flight meals and Ground Support Meals prepared daily. Aviano Air Base (Italy): Buon Appetito Dining Facility: Mo - Fr Breakfast Shift: 0630 thru 0800 Lunch Shift: 1100 thru 1300 Dinner Shift: 1700 thru 1900 Midnight Shift: N/A Weekends/Holidays Shift: Breakfast Shift: 0730 thru 0900 Lunch Shift: 1100 thru 1300 Dinner Shift: 1600 thru 1730 La Dolce Vita Dining Facility: Mo ? Fr Breakfast Shift: 0530 thru 0800 Lunch Shift: 1100 thru 1300 Dinner Shift: 1700 thru 1900 Midnight Shift: 2300 thru 0100 Weekends/Holidays Shift: Brunch Shift: 0600 thru 1300 Dinner Shift: 1700 thru 1900 Midnight Shift: 2300 thru 0100 NOTE: All shifts are subject to change by military management with minimal notice. Breaks and lunches shall be staggered and shall not jeopardize food preparation and meal quality. Air Force Food Service Directives as listed at https://www-r.afsv.af.mil apply. WORKLOAD ESTIMATES - MEALS PER DAY LOCATION PERIOD MID NIGHT BREAKFAST LUNCH DINNER FLIGHT/ GROUND TOTAL Ramstein JULthruSEP 2007 52 132 300 129 179 792 JANthruMAY 2008 59 100 228 98 136 621 MAYthruSEP 2009 34 87 197 85 117 520 JANthruMAY 2010 21 55 124 54 74 328 Spangdahlem JULthruSEP 2007 25 53 83 55 25 241 JANthruMAY 2008 47 100 156 103 47 453 MAYthruSEP 2009 25 53 83 55 25 241 JANthruMAY 2010 47 100 156 103 47 453 Aviano SEPthruJAN 2007/2008 33 108 265 170 124 700 JANthruMAY 2009 33 108 265 170 124 700 JANthruMAY 2010 33 108 265 170 124 700
- Place of Performance
- Address: Ramstein Air Base and Spangdalhem Air Base Germany, Aviano Air Base, Italy
- Country: GERMANY
- Country: GERMANY
- Record
- SN01308545-W 20070603/070604105706 (fbodaily.com)
- Source
-
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