Dining Facility Services - Mess Attendants & Contingency Cooks

Statement of Work (SOW) / Performance Work Statement (PWS)

This Performance Work Statement (PWS) outlines the requirements for Dining Facility (DFAC) services, specifically for Mess Attendants and Contingency Cooks, at Royal Air Force (RAF) Lakenheath and RAF Mildenhall.

• Mess Attendant Services: Provide personnel for cleaning, sanitation, organization, serving meals, washing dishes, waste disposal, basic food preparation, and cashier services at the Knights Table, Hot Pit Small Site (RAF Lakenheath), and Gateway (RAF Mildenhall) dining facilities.

• Contingency Cook Services: Provide cooks during special and emergency situations, such as mobilization or surge requirements, upon direction from the contracting officer. This service will be provided at a line-item cost via Task Order.

• Site Managers: Provide site managers for the dining facilities to direct contractor employees and maintain quality assurance.

• Mess Attendant Services: Personnel must be able to read, write, speak, and understand English. Customer satisfaction surveys must indicate at least 90% of respondents rate professionalism and courtesy as "Satisfactory" or "Highly Satisfactory."

• Cooking Proficiency: Customer satisfaction surveys must indicate at least 90% of respondents rate food quality as "Satisfactory" or "Highly Satisfactory."

• Cashier Services: Minimum of 95% accuracy as audited by the FSS assigned accountant.

• Sanitation: Compliance with FDA Food Code, Tri-Service Food Code, and local Public Health guidance.

• Quality Control: Contractor must develop and implement a Quality Control Plan (QCP) and address areas identified in the Service Summary (SS).

• Period of Performance: 5 years from the date of contract award.

• Place of Performance: Knights Table Dining Facility (RAF Lakenheath), Hot Pit Small Site Dining Facility (RAF Lakenheath), and Gateway Dining Facility (RAF Mildenhall).

• Non-Personal Services: The contract is for non-personal services, meaning contractor personnel are not subject to government supervision and control.

• Training: Employees must receive annual food handler's briefings, ServSafe training (within 60 days of start date), and safety/force protection/fire prevention briefings (within 30 days of start date).

• Uniforms: Specific uniform requirements are detailed for both cooks and mess attendants.

• Base Access: Contractor employees require base passes and may need Host Agency Check (HAC) vetting. Unescorted base passes can take up to 90 days.

• Mission Essential: Services are considered Mission Essential and must be performed 365 days a year, including during crises.

• Security: Adherence to security requirements, including OPSEC, and proper handling of Government-issued badges.

• Reporting: Service Contract Reporting (SCR) is required. Compliance with environmental, health, and safety regulations, energy conservation, and TUPE regulations (UK) is mandatory.

Solicitation / RFP / RFQ

This solicitation seeks Mess Attendant and Contingency Cook services for the 48th Force Support Squadron (FSS) at Royal Air Force (RAF) Lakenheath and the 100th FSS at RAF Mildenhall. The services are to be performed in accordance with Attachment 1, Performance Work Statement (PWS), and conform to professional Food Service Operation Standards. The dining facilities supported include Knights Table Dining Facility (RAF Lakenheath), Hot Pit Small Site Dining Facility (RAF Lakenheath), and Gateway Dining Facility (RAF Mildenhall).

• Mess Attendant Services: Providing personnel, supervision, and necessary items/services for mess attendant duties at specified dining facilities.

• Contingency Cook Services: Providing personnel, supervision, and necessary items/services for cook services during contingency situations.

• Adherence to the Performance Work Statement (PWS) and relevant standards.

• Contract Type: Firm Fixed Price.

• Period of Performance: The ordering period is from 1 April 2026 through 31 August 2031. The performance period for individual services spans from May 2026 to May 2031.

• NAICS Code: 722310 (Food Service Contractors)

• Size Standard: USD 47,000,000.00

• Offer Due Date: 10 April 2026, 02:00 PM Local Time.

• Submission Method: Only electronic offers will be accepted. Offers must be submitted in English.

• Quote Preparation: Quotes must comply with all solicitation requirements and be organized into three volumes: Technical, Past Performance, and Price.

• Evaluation: Quotes will be evaluated for technical acceptability first. Technically acceptable quotes will then be evaluated based on price. Award will be made to the technically acceptable offer with the most favorable price to the Government.

• Key Deadlines:

  • Questions/Concerns Deadline: 20 March 2026, 1400 hours BST.

• This acquisition is UNRESTRICTED.

• Funds are not presently available for this contract; Government obligation is contingent upon availability of appropriated funds.

• The solicitation incorporates FAR clauses 52.212-1, 52.212-3, and 52.212-4 by reference, with 52.212-5 attached.

• Attachments include: Performance Work Statement (PWS), Quality Assurance Surveillance Plan (QASP), Tri-Service Food Code, FDA-Food Code 2022, DAFMAN 34-131, Price Schedule, and Past Performance Questionnaire (PPQ).

Performance Work Statement (PWS)

This PWS outlines the requirements for Mess Attendant and Contingency Cook services at the Knights Table Dining Facility and Hot Pit Small Site Dining Facility at Royal Air Force (RAF) Lakenheath, and the Gateway Dining Facility at RAF Mildenhall.

• Mess Attendant Services: Provide personnel for maintaining cleanliness, sanitation, and organization in dining facilities. Duties include serving meals, washing dishes, disposing of waste, and supporting food preparation. Personnel must be able to read, write, speak, and understand English.

• Contingency Cook Services: Provide cooks during special and emergency situations (e.g., mobilization, surge requirements) at a line-item cost established via Task Order. Cooks must be qualified and have at least three years of traceable experience.

• Site Managers: Provide site managers for each dining facility to direct employee performance and maintain quality assurance.

• Mess Attendant Services: All services must meet professional standards. No more than 2 nonconformances per week.

• Customer Satisfaction: At least 90% of respondents must rate professionalism and courtesy as "Satisfactory" or "Highly Satisfactory."

• Cooking Proficiency: At least 90% of respondents must rate food quality as "Satisfactory" or "Highly Satisfactory."

• Cashier Services: Minimum of 95% accuracy.

• Period: 5 years from contract award.

• Place: Knights Table Dining Facility (RAF Lakenheath), Hot Pit Small Site Dining Facility (RAF Lakenheath), and Gateway Dining Facility (RAF Mildenhall).

• Mission Essential: Services are considered mission essential and must be maintained during crises.

• Security: Adherence to base pass requirements, Host Agency Check (HAC) vetting, and OPSEC protocols.

• Government Furnished: The Government will provide training, facilities, utilities, materials, and equipment.

• Contractor Furnished: Contractor provides personnel, supervision, and uniforms (except for hair restraints).

• Quality Control: Contractor must develop and implement a Quality Control Plan (QCP).

• Training: Employees require annual food handler's briefing and ServSafe training within 60 days of start date. Site managers require ServSafe Managers course within 30 days of start date.

Form / Attachment / Pricing Sheet

This document is a Past Performance Questionnaire designed to gather feedback from organizations that have had first-hand experience with a contractor. The information collected will be used by the 48th Contracting Squadron to evaluate offerors' past performance on contracts or work efforts, specifically for the Dining Facility Mess Attendant Services program at RAF Lakenheath and RAF Mildenhall. This questionnaire is a critical component for the source selection process.

• Contract Identification: Details about the contract being reviewed, including contractor name, contract number, program title, period of performance, and dollar value.
• Customer/Agency Identification: Information about the entity that received the services.
• Respondent Identification: Details about the person completing the questionnaire.
• Performance Information: Ratings and supporting information across several categories: Technical Performance, Program Management, Transition/Phase-in, Employee Retention/Attraction, Small Business Participation, and Cost Performance. A detailed rating scale (Exceptional to Unsatisfactory) is provided.
• General Comment: A section for overall remarks on the contractor's performance.

Potential bidders should understand that their past performance, as evaluated through this questionnaire by previous customers, will be a significant factor in the proposal evaluation. The detailed sections on performance categories indicate the specific areas the government will scrutinize. The deadline for submitting responses is March 31, 2026. Completed questionnaires can be emailed to roman.pavlovich@us.af.mil and kennith.schleckser@us.af.mil.

Solicitation / RFP / RFQ

This solicitation is for Mess Attendant and Contingency Cook services for the 48th Force Support Squadron (FSS) at Royal Air Force (RAF) Lakenheath and the 100th FSS at RAF Mildenhall. The services are required to support the Knights Table Dining Facility, Hot Pit Small Site Dining Facility (both at RAF Lakenheath), and the Gateway Dining Facility (at RAF Mildenhall).

• Provide Mess Attendant services.

• Provide Contingency Cook services.

• Services must comply with Attachment 1, Performance Work Statement (PWS), and professional Food Service Operation Standards.

• Support for Knights Table Dining Facility, Hot Pit Small Site Dining Facility, and Gateway Dining Facility.

• The contract period is from 05 May 2026 to 04 May 2031.

• Pricing Arrangement: Firm Fixed Price.

• The North American Industry Classification Standard (NAICS) code is 722310, with a size standard of USD 47,000,000.00.

• Funds are not presently available for this contract; obligation is contingent upon availability of appropriated funds.

• Offer Due Date: 25 March 2026, 04:00 PM Local Time.

• Offers must be submitted electronically in English.

• Quotes must be submitted in three volumes: Technical, Past Performance, and Price.

• Technical Volume: Includes Executive Summary, Performance Plan, and Mission Essential Plan. Evaluated as Technically Acceptable/Unacceptable.

• Past Performance Volume: Includes Past Performance Information. Evaluated as Technically Acceptable/Unacceptable based on recency, relevance, CPARS, and PPQ ratings.

• Price Volume: Includes Price Schedule. Evaluated for realism, reasonableness, and balance.

• Award will be made to the responsible Offeror whose quote is technically acceptable and offers the most advantageous price to the Government.

• Offer Acceptance Period: 120 calendar days minimum.

• The acquisition is UNRESTRICTED.

• Points of Contact for inquiries: MSgt Kenneth Schleckser (kenneth.schleckser@us.af.mil) and TSgt Roman Pavlovich (roman.pavlovich@us.af.mil).

• Questions or concerns must be submitted in writing via email no later than 20 March 2026, 1400 hours BST.

• Attachments include: Performance Work Statement (PWS), Quality Assurance Surveillance Plan (QASP), Tri-Service Food Code, FDA-Food Code 2022, DAFMAN 34-131, Price Schedule, and Past Performance Questionnaire (PPQ).

Quality Assurance Surveillance Plan (QASP)

This document outlines the government's procedures for monitoring and assessing contractor performance to ensure it meets contract standards for Dining Facility (DFAC) Mess Attendant and Contingency Cook Services. It details what will be monitored, how, by whom, and how results will be documented.

• Contracting Officer (CO): Appoints COR, oversees surveillance, handles disputes, and takes corrective actions.

• Contracting Officer Representative (COR): Ensures services meet requirements, notifies of deficiencies, maintains documentation, and inspects/accepts services.

• Quality Assurance Program Coordinator (QAPC): Assists with training and supports surveillance plan development.

• COR Management: Ensures CORs have resources and training.

• 100% Inspection: For all deliverables and performance.

• Periodic Inspection: Based on recurring samples.

• Random Inspection: Based on random selection of surveillance times.

• Customer Complaint: Monitored as an indicator of service quality.

• Services Summary (SS): Details performance objectives, standards, and inspection methods.

• COR Surveillance Reporting: Monthly reports documenting performance and issues.

• Performance Assessment Report (PAR): Issued for contractor-caused unacceptable performance.

• Corrective Action Report (CAR): Issued for repeated issues or non-conformance with significant mission impact.

• Contractor Performance Assessment Reporting System (CPARS): Annual reporting for contracts over $1M, assessing Quality, Schedule, Cost Control, Management, Key Personnel, Small Business Utilization, and Regulatory Compliance.

• Re-performance of services at no additional cost.

• Equitable price reduction.

• Termination for cause if non-compliance persists.

• Handled through Wide Area Workflow (WAWF).

• COR validates receiving reports, ensuring accuracy of contract details, dates, CLINs, descriptions, amounts, and supporting documentation.

• COR accepts or rejects reports within five days.

• Contractors must comply with FAR 52.222-50.

• Reporting procedures for non-compliance are detailed.

• The contractor is responsible for developing and maintaining its own inspection system.

• Government personnel will verify contractor compliance.

Form / Attachment / Pricing Sheet

This document is the "FDA Food Code 2022", which provides a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents the FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

• Purpose and Definitions: Establishes the intent of the code and defines key terms.
• Management and Personnel: Outlines standards for supervision, employee health, personal cleanliness, and hygienic practices.
• Food: Covers food characteristics, sources, protection from contamination, destruction of organisms, limitation of growth, identity, presentation, on-premises labeling, and special requirements for highly susceptible populations.
• Equipment, Utensils, and Linens: Details requirements for materials, design, construction, numbers, capacities, location, installation, maintenance, operation, cleaning, and sanitization.
• Water, Plumbing, and Waste: Addresses standards for water sources, quality, quantity, distribution, plumbing systems, mobile water tanks, sewage, refuse, recyclables, and returnables.
• Physical Facilities: Outlines requirements for indoor and outdoor areas, design, construction, installation, numbers, capacities, location, maintenance, and operation.
• Poisonous or Toxic Materials: Covers labeling, storage, presence, and use of chemicals, including sanitizers and pesticides.
• Compliance and Enforcement: Details code applicability, plan submission, permits to operate, inspections, correction of violations, and prevention of foodborne disease transmission by employees.
• Annexes: Provides supporting documents, references, public health reasons, administrative guidelines, and model forms.

This document is a foundational resource for any entity involved in the food industry, including those that may be bidding on opportunities related to food service, retail, or food processing. It outlines the regulatory standards and best practices for ensuring food safety, which are critical for compliance in any food-related contract. Understanding these requirements is essential for developing proposals that meet government standards and for operating a compliant business.

Form / Attachment / Pricing Sheet

This document, "Tri-Service Food Code," is a technical bulletin that establishes standardized military food safety standards, criteria, procedures, and roles for sanitary control and surveillance of food to mitigate risks of foodborne illness. It serves as a guide for military public health regulators and is based on the FDA Food Code, with modifications to meet DOD needs.

• Applicability: Applies to all food operations meeting the definition of a "food establishment," including those purchased with appropriated or nonappropriated funds for the Active Army, Navy, Air Force, and Marine Corps, as well as related retail stores and activities on DOD installations.
• Structure: The document is organized into chapters covering Introduction, Management and Personnel, Food, Equipment/Utensils/Linens, Water/Plumbing/Waste, Physical Facilities, Poisonous or Toxic Materials, Compliance and Enforcement, Field and Deployment Food Operations, and Mobile/Temporary/Seasonal/Vending Food Operations.
• Content: It details requirements for food safety, including employee health, personal cleanliness, food handling, equipment standards, facility requirements, and pest control.
• Updates: This revision, dated July 30, 2018, includes numerous amendments and additions, primarily aligning with the 2013 FDA Food Code, and introduces new provisions and clarifications across various sections.

This document is crucial for any bidder involved in providing food services or equipment to military installations or personnel. It outlines the comprehensive food safety standards, regulations, and procedures that must be adhered to. Understanding these requirements is essential for ensuring compliance and for preparing accurate proposals related to food service operations, equipment, or supplies. Bidders should pay close attention to the specific requirements related to food handling, equipment, facility standards, and any exceptions or modifications for field, mobile, or temporary operations.

Other / Unclassified

This document is Department of the Air Force Manual (DAFMAN) 34-131, titled "Appropriated Fund (APF) Food Service Program Management." It provides comprehensive guidance and procedures for managing food service operations within the Air Force. The manual covers a wide range of topics including:

• Roles and responsibilities of various Air Force entities and personnel involved in food service.
• Authorized use of Dining Facilities (DFACs).
• Food Service Program Management, including objectives, guidance, and specific programs like Essential Station Messing (ESM).
• Food Service Accounting procedures.
• Ordering and inventory management for all food service operations.
• Preparation kitchens.
• Flight Meal Service.
• War Reserve Materiel (WRM) for food service.
• Nuclear, Biological, Chemical, and Conventional Defense Operations and Standards for Food Service.
• Food Service Uniforms.
• Mission Essential Beverages.
• Missile Feeding operations.

This manual establishes the policies and procedures governing Air Force food service operations. While not a solicitation itself, it provides critical context for any vendor seeking to contract with the Air Force for food services, catering, or related supplies. Understanding these operational requirements, accounting procedures, inventory management, and performance standards is essential for developing compliant and competitive proposals. It outlines the structure, responsibilities, and expectations within the Air Force food service domain, which would be highly relevant for potential bidders in this sector.

Form / Attachment / Pricing Sheet

This document is Attachment 6, the Pricing Schedule for FA558726Q0007, related to services at RAF Lakenheath & RAF Mildenhall. It outlines the CLINs (Contract Line Item Numbers), descriptions, quantities, units, and costs for various mess attendant services and contingency cook services across five ordering periods.

• CLINs: Detail specific services such as 'Mess Attendant Services Knights Table', 'Mess Attendant Services Gateway', 'Mess Attendant Services Hot Pit', and '1 Contingency Cook'.
• Units: Primarily 'MONTHS'.
• Quantities: Specified for each CLIN, varying by service and ordering period (e.g., 12 MONTHS for Mess Attendant Services, 6 MONTHS for Contingency Cook).
• Costs: Includes 'COST per UNIT', 'TOTAL GBP', and 'TOTAL USD'. All cost fields are currently populated with 0.0, indicating that pricing details are to be filled in by the bidder or are pending further information.
• Ordering Periods: The schedule is broken down into five distinct ordering periods, plus a total for the five-year period.

Bidders must use this schedule to provide their pricing for the specified services. The structure indicates the expected breakdown of costs per CLIN and per ordering period. The zero values suggest that bidders need to input their proposed unit and total costs for each line item. This document is critical for proposal preparation and will be a key component in the evaluation of bids.