PRESOL | M | Contingency Cook Services

FBO DAILY ISSUE OF MAY 16, 2004 FBO #0902
SOLICITATION NOTICE

M -- Contingency Cook Services

Notice Date: 5/14/2004
Notice Type: Solicitation Notice
NAICS: 722310 — Food Service Contractors
Contracting Office: Department of the Air Force, United States Air Force Europe, USAFE Contracting Squadron, USAFE Contracting Squadron UNIT 3115, APO, AE, 09094-3115
ZIP Code: 09094-3115
Solicitation Number: FA5613-04-R-3010
Response Due: 5/28/2004
Archive Date: 6/12/2004
Point of Contact: Inge Jenkins, Ms., Phone (49) 631 536 6032, Fax (49) 631 536 8410, - Lisa Uminn, Mrs, Phone (49) 631 536 6032,
E-Mail Address: Inge.Jenkins@ramstein.af.mil, Lisa.Uminn@ramstein.af.mil
Description: DESCRIPTION: This is a combined synopsis/solicitation for commercial items prepared in accordance with 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: FA5613-04-R-3010 issued as a Request for Proposal. 2. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 01-22, 5 April 2004. 3. The Set-aside Program is not applicable. 4. The period of performance shall be for a basic period from 01 July 2004 ? 30 September 2004 and three (3) option periods (01 Oct 04-30 Sep 05, 01 Oct 05 ? 30 Sep 06, 01 Oct 06 ?31 Mar 07). 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 2 years and 8 months, exclusive of time extension authorized by 52.217-8. Item 0001, Basic Period-Ramstein, Cook Services IAW specified workload estimate, 01 Jul-31 Jul 04 & 01 Sep-30 Sep 04 ? 2 Months Unit Price in EURO____________ Amount in EURO __________ Item 0002, Basic Period-Spangdahlem, Cook Services IAW specified workload estimate, 01 Jul-31 Jul 04 & 01 Sep-30 Sep 04 ? 2 Months Unit Price in EURO____________ Amount in EURO __________ Item 0003, Basic Period-Aviano, Cook Services IAW specified workload estimate, 01 Jul-30 Sep 04 3 Months Unit Price in EURO____________ Amount in EURO __________ Item 0004, Basic Period-01 Jul 04-30 Sep 04, Ramstein, Spangdahlem & Aviano - Unscheduled Cook Services at a daily rate of ? ___________ per cook 3 Months Unit Price & Amount in EURO TBN Item 1001, Option Period 1-Ramstein, Cook Services IAW specified workload estimate, 01 Oct-31 Dec 04 & 01 Jun-30 Sep 05 ? 7 Months Unit Price in EURO __________ Amount in EURO ____________ Item 1002, Option Period 1-Spandahlem, Cook Services IAW specified workload estimate, 01 Oct-31 Dec 04 & 01 Jun-30 Sep 05 ? 7 Months Unit Price in EURO _________ Amount in EURO ____________ Item 1003, Option Period 1-Aviano, Cook Services IAW specified workload estimate, 01 Mar-30 Jun 05 & 01 Sep-30 Sep 05 ? 5 Months Unit Price in EURO _________ Amount in EURO ____________ Item 1004, Option Period 1-01 Oct 04 ? 30 Sep 05, Ramstein, Spangdahlem & Aviano, Unscheduled Cook Services at a daily rate of ? ___________ per cook 12 Months Unit Price & Amount in EURO TBN Item 2001, Option Period 2-Ramstein, Cook Services IAW specified workload estimate, 01 Dec 05-31 Mar 06 & 01 Sep-30 Sep 06 ? 5 Months Unit Price in EURO _________ Amount in EURO _____________ Item 2002, Option Period 2-Spangdahlem, Cook Services IAW specified workload estimate, 01 Dec 05-31 Mar 06 & 01 Sep-30 Sep 06 ? 5 Months Unit Price in EURO _________ Amount in EURO _____________ Item 2003, Option Period 2-Aviano, Cook Services IAW specified workload estimate, 01 Oct 05-31 Dec 05 & 01 Sep 06-30 Sep 06 ? 4 Months Unit Price in EURO _________ Amount in EURO _____________ Item 2004, Option Period 2-01 Oct 05 ? 30 Sep 06, Ramstein, Spangdahlem & Aviano - Unscheduled Cook Services at a daily rate of ? ___________ per cook 12 Months Unit Price/Amount in EURO TBN Item 3001, Option Period 3-Ramstein, Cook Services IAW specified workload estimate, 01 Oct 06-31 Dec 06, 3 Months Unit Price in EURO ____________ Amount in EURO _______________ Item 3002, Option Period 3-Spandahlem, Cook Services IAW specified workload estimate, 01 Oct 06-31 Dec 06, 3 Months Unit Price in EURO ____________ Amount in EURO ________________ Item 3003, Option Period 3-Aviano, Cook Services IAW specified workload estimate, 01 Dec 06-31 Mar 07, 4 Months Unit Price in EURO _____________ Amount in EURO _________________ Item 3004, Option Period 3, Ramstein, Spangdahlem & Aviano - Unscheduled Cook Services at a daily rate of ? ___________ per cook 6 Months Unit Price/Amount in EURO TBN 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 within each CLIN, either party may initiate negotiations for an equitable price adjustment. 5. DESCRIPTION OF REQUIREMENT: The contractor shall provide all personnel and services necessary to perform contingency cook services at Ramstein Air Base & Spangdahlem Air Base, Germany, and Aviano Air Base, Italy. The contractor shall conform to the professional and Air Force Golden Eagle Standards as identified herein, and shall follow all applicable Air Force instructions and directives. Contractor tasks include, but are not limited to, cooking; baking; food preparation; serving and replenishing food; cleaning facilities, equipment, and utensils; handling foods, supplies, and equipment; and maintaining quality control. The contractor shall perform work-related duties deemed necessary by military management. Operational Requirements And Specific Tasks. 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 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; Prepare and serve grill items and cold sandwich items in accordance with the Air Force Corporate Food Service Recipe System; Serve menu items to patrons on both the main line and sack line when required; Perform standard cross panning procedures, maintain proper temperature on serving lines, set up and close down serving lines in accordance with the Food Service Production Log and military management direction; Make up boxes or containers, assemble, and pack the meal components in accordance with Air Force Recipe Standards for pickup by others; Coordinate with military shift supervisors menus and food preparation plans for each shift. Sanitation Requirements. The contractor shall comply with all federal and Air Force mandated sanitation requirements, including AFI 48-116 Food Safety Program (all chapters) and the most current FDA Food Code. Contractor personnel shall wear plastic food preparation gloves when preparing ready-to-eat items. The contractor 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. 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. Contingency Services. Operations which may increase workload, to include Performance of Services during Crisis Declared by National Command Authority or Overseas Combatant Commander: The contractor may be required to provide service during military exercises, emergencies, natural disasters and other contingency operations. The contractor may be required to respond to an estimated (2) Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or actual emergencies or natural disasters during an average year by extending serving hours at the daily rate per cook proposed by the offeror. Serving hours under this provision may be increased to twenty-four hours per day when required to meet the military mission. Reserve/Air National Guard Weekends: Ramstein AB and Aviano AB occasionally support several ANG and Reserve units performing active duty requirements on weekends. The contractor will be furnished a tentative list of these active duty weekends, which may change with a 24-hour notice. The contractor may be required to provide personnel at the Rhineland Inn Dining Facility (Ramstein) and the Buon Appetito Dining Facility (Aviano) to handle monthly ANG and Reserve weekends. (Estimated 2 weekends per year). SERVICE DELIVERY SUMMARY Performance Objective: Prepare/cook food IAW Air Force Corporate Food Service Recipe System Performance Standard: 100% of menu items Performance Objective: Comply with sanitation requirements of the FDA Food Code and applicable US and host nation laws/regulations Performance Standard: 100% of the time Performance Objective: Satisfy facility manager and guests in reference to timeliness of service and courteousness of employees Performance Standard: No more than 5 customer complaints are received per month of performance per dining facility Performance Objective: Provide sufficient number of cooks to ensure there is no impact on Food Service operations during deployments Performance Standard: 100% 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 Chefs Uniforms, including chefs coat, chefs hat, blue trousers, and apron. White T-shirts 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 the names of a contract manager and alternate who are available by phone and responsible for the performance of the work to the Contracting Officer. The contractor shall provide personnel who are proficient in reading, writing, and speaking English in a manner that enables them to fully perform their required duties, and who are fully eligible to work in the Germany and Italy. The contractor shall provide equal combinations of 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 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. Level Two-Ability to perform Level One tasks. In addition, can roast, broil, bake, fry, fillet, saut?, 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. Contractor Personnel Identification. Contractor personnel shall present a neat appearance and be easily recognized by wearing appropriate badges, containing the company and employee 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 on this contract if such person is identified to the contractor by the Government as a potential threat to the health, safety, security, general well being or operational mission of the installation and its population. Contractor Personnel Meals. Contractor personnel working in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, up to 30 minutes before or after their shifts. Employees shall pay for each item at the established item price to include the government authorized operational charge. This policy does not apply to spoon size taste/sampling by quality control personnel. Employees shall not bring food from other sources into the kitchen area. 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. Training. The contractor shall provide necessary training to employees and maintain records of all training and have them available for government review upon request. In addition, contractor employees shall receive government provided training listed below. The contractor shall ensure that contract supervisors receive food handler?s training from an individual designated by the Services Commander or designated representative. This training class is approximately one hour in length. This will be accomplished before a contract cook begins his/her duties. All non-supervisory employees will be trained in food handling techniques by contract supervisors that have attended the food handlers training course. Refresher training is repeated annually or as often as necessary for personnel to be aware of their responsibilities in safe food handling. Contractor personnel shall attend at least 2 hours per year of fire prevention training provided by the government. Hours Of Operation. Normal. Approximate Shift times may change. Exact shift times of contractor cooks will be coordinated with dining facility management. Holidays. Ramstein?s Rheinland Inn Dining Facility, Lindberg Hof Dining Facility, Jawbone Flight Kitchen, Spangdahlem?s Mosel Halle, and Aviano?s Buon Appetito are open 365 days of the year, including all American and German holidays. The contractor shall plan for increased customers during the Thanksgiving and Christmas lunch meals. The Government will provide information regarding holiday schedules, and other special occasions to the contractor at least 5 days before the holiday or date of the event. Spangdahlem?s Jet Blast Dining Facility is open Monday ? Friday for lunch and dinner and closed on weekends and American holidays. Extended Hours of Operation. See Contingency Services above. 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 of and base access procedures set forth by the installation. APPROXIMATE SHIFT TIMES Ramstein Air Base Rheinland Inn Dining Facility: Morning Shift 0500-1400, Afternoon Shift 1000-1900, Evening Shift 1700-2000 Lindberg Hof Dining Facility: Morning Shift 0500-1400, Afternoon Shift 1000-1900, Weekend Shift (Morning 0600-1500), Weekend Shift (Afternoon 0930-1830) Jawbone Flight Kitchen: Morning Shift 0600-1500, Afternoon Shift 1600-0100 Spangdahlem Air Base Mosel Halle Dining Facility: Morning Shift 0430-1330, Afternoon Shift 1030-1930, Evening Shift 1930-0430 Jet Blast Dining Facility: Morning Shift 0730-1630, Afternoon Shift 1030-1930 Aviano Air Base, Italy Buon Appetito Dining Facility: Morning Shift 0500-1400, Afternoon Shift 1000-1900, Evening Shift 1700-2000 NOTE: Shifts may change with minimal notice. Breaks and lunches shall be staggered, and shall not jeopardize food preparation and quality of the meal in progress. Air Force Food Service Directives as listed at https://www-r.afsv.af.mil apply. WORKLOAD ESTIMATE ? MEALS PER DAY Ramstein, SEP-DEC 04, Midnight 34, Breakfast 87, Lunch 197, Dinner 85, Flight/Ground 117, Total 519 JUN-SEP 05, Midnight 21, Breakfast 55, Lunch 124, Dinner 54, Flight/Ground 74, Total 328 DEC05-MAR06, Midnight 34, Breakfast 87, Lunch 197, Dinner 85, Flight/Ground 117, Total 519 SEP-DEC06, Midnight 21, Breakfast 55, Lunch 124, Dinner 54, Flight/Ground 74, Total 328 Spangdahlem, SEP-DEC 04, Midnight 25, Breakfast 53, Lunch 83, Dinner 55, Flight/Ground 25, Total 242 JUN-SEP 05, Midnight 47, Breakfast 100, Lunch 156, Dinner 103, Flight/Ground 47, Total 453 DEC05-MAR06, Midnight 25, Breakfast 53, Lunch 83, Dinner 55, Flight/Ground 25, Total 242 SEP-DEC 06, Midnight 47, Breakfast 100, Lunch 156, Dinner 103, Flight/Ground 47, Total 453 Aviano, JUL-SEP 04, Midnight 13, Breakfast 31, Lunch 56, Dinner 46, Flight/Ground 19, Total 165 MAR-JUN 05, Midnight 16, Breakfast 38, Lunch 67, Dinner 56, Flight/Ground 22, Total 198 SEP-DEC 05, Midnight 23, Breakfast 57, Lunch 100, Dinner 83, Flight/Ground 33, Total 297 JUN-SEP 06, Midnight 16, Breakfast 38, Lunch 67, Dinner 56, Flight/Ground 22, Total 198 DEC 06-MAR 07, Midnight 23, Breakfast 57, Lunch 100, Dinner 83, Flight/Ground 33, Total 297 6. The following FAR provisions and clauses apply to this acquisition: 52.212-1, Instructions of Offerors?Commercial with Addendum reference 52.212-1(b)(10) Past Performance Information: Offerors shall submit information on at least three (3) recent contracts, which they consider most relevant in demonstrating their ability to perform the proposed effort, including current and correct telephone numbers, FAX numbers, and e-mail addresses of Government Point of Contacts; 52.212-2 Evaluation?Commercial Items: The Government will award a commercial Firm Fixed-Price Purchase Order resulting from this solicitation to the one responsible offeror whose offer conforming to the solicitation will be most advantageous to the Government price and past performance considered. Award will be made based on the lowest price proposal and satisfactory Past Performance on a pass/fail basis; including CLINs 0004, 1004, 2004 and 3004, which shall be evaluated at the daily rate per cook price; 52.212-4, Contract Terms and Conditions?Commercial Items; 52.212-5 Contract Terms and Conditions Required to Implement Statutes or Executive Orders?Commercial Items with clauses 52.203-6, 52.222-26, 52.222-35, 52.222-36, 52.222-37, 52.225-13, 52.232-33, 52.232-34 marked; 252.212-7001, Contract Terms and Conditions Required to Implement Statutes or Executive Orders?Commercial Items with clauses 52.203-3, 52.205-7000, 252.243-7002 and 252.247-7024 marked; 52.217-8 Option to Extend Services; 52.217-9 Option to Extend the Term of the Contract; 52.228-3 Workers Compensation Insurance (Defense Base Act), 52.232-18 Availability of Funds; 252.222-7002 Compliance With Local Labor Laws (Overseas); 252.229-7003 Tax Exemptions (Italy); 252.232-7003, Electronic Submission of Payment Requests; 252.233-7001, Choice of Law (Overseas), 5352.223-9001 Health and Safety on Government Installations; 5352.223-9002 Requirements Affecting Contractor Personnel Performing Mission Essential Services; 5352.242-9000 Contractor Access To Air Force Installations; 5352.242-9100 Installation Passes. Offerors must include a completed copy of the FAR provision at 52.212-3 and DFARS provision at 252.212-7000 Offeror Representations and Certifications?Commercial Items with its offer. NOTE: No Logistics Support will be provided. 7. Proposals shall be submitted electronically or by FAX no later than 28 May 2004, 1630 hours local time to one of the following e-mail addresses: Inge.Jenkins@ramstein.af.mil or Lisa.Uminn@ramstein.af.mil or FAX Number 049-631-536-8410. Late submission will be handled in accordance with provision 52.212-1(f). Contact Ms. Inge Jenkins, telephone 049-631-536-6032 or 8407 for information regarding this solicitation.
Place of Performance: Address: Ramstein Air Base, Spangdahlem Air Base, Aviano Air Base; Country: Germany and Italy
Record: SN00586364-W 20040516/040514212215 (fbodaily.com)
Source: FedBizOpps.gov Link to This Notice
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M -- Contingency Cook Services