G4 - CGWY DFAC IDIQ

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

To manage and operate a Full Food Service dining facility at Camp Guernsey, Wyoming.

• Provide all personnel, equipment, tools, materials, and supervision for the dining facility.

• Utilize existing commercial practices for food service operations.

• Services to be provided seven days a week, from 05:30 to 20:00, with specific meal times for breakfast, lunch, and dinner.

• Uniformed personnel will be given priority during service times.

• Contractor is responsible for all aspects of food service, including menu planning, food preparation, serving, subsistence ordering and storage, cleaning, and headcount/cashier duties.

• Performance must meet standards set by USDA, FSIS, and the National Restaurant Association.

• Meals must contain at least 700 kCals, balanced with specific macronutrient ranges, and no more than 1500 mg of sodium per meal.

• At least one drink (minimum 8 ounces) must be included with all meals.

• Supplemental food items providing at least 1100 kCals when added to a primary meal must be provided.

• Grab-and-go meal options must be available.

• Meals must be served at a minimum rate of 8 to 10 per minute.

• Performance will be evaluated based on the Performance Requirements Summary (PRS) in Technical Exhibit 1.

• Period of Performance: 1 Base Year of 12 months.

• Place of Performance: Dining Facility (DFAC), Building 202, Camp Guernsey, Wyoming.

• Firm Fixed Price (FFP) Indefinite Delivery Indefinite Quantity (IDIQ) contract.

• Contractor must develop and maintain an effective Quality Control (QC) Plan.

• Contractor must comply with all installation access, security, and safety regulations.

• Employees require specific training, including Awareness Training (AT) Level 1, IWATCH Training, and potentially COMSEC/IT security training.

• Contractor must provide uniforms and identification badges.

• Contractor must provide proper protective equipment for employees.

• A full-time, on-site Dining Facility Manager (DFM) must be designated.

• Specific qualifications are required for the DFM, Shift Leaders, and Attendants/Food Handlers.

• Contractor must provide disposable food preparation, serving, and packaging materials.

• Contractor must obtain a food service license from the Wyoming Department of Agriculture.

• Cancellation policy for meal requirements is detailed.

• Government will provide workspace, necessary equipment, and utilities.

• Contractor is responsible for Contractor Furnished Property, Materials, and Equipment (CFP/M/E).

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

This Performance Work Statement (PWS) outlines the requirements for managing and operating a Full Food Service dining facility at Camp Guernsey, Wyoming.

• The contractor shall provide all necessary personnel, equipment, tools, materials, and supervision to manage and operate the dining facility.

• Services include meal preparation, serving, replenishing, ordering subsistence, inventory management, cleaning of facilities and equipment, and headcount/cashier duties.

• The contractor will utilize existing commercial practices and adhere to standards set by the USDA, FSIS, and the National Restaurant Association.

• Performance will be evaluated against specific objectives and acceptable quality levels (AQLs) detailed in Technical Exhibit 1.

• Key performance areas include meeting nutritional requirements for all meals, providing supplemental items for higher caloric needs, offering grab-and-go options, and performing dining facility sanitation and custodial operations.

• Surveillance methods include periodic random inspections, COR reviews, and customer feedback.

• The contract period of performance is one base year of 12 months.

• Services are to be provided at the Dining Facility (DFAC), Building 202, Camp Guernsey, Wyoming.

• Operating hours are 05:30-20:00 seven days a week, with specific meal times for breakfast, lunch, and dinner.

• The contractor must develop and maintain an effective Quality Control Plan (QCP).

• All contractor employees must comply with installation access, security, and background check requirements, including Awareness Training (AT) Level 1 and iWATCH training.

• Specific qualifications are required for the Dining Facility Manager (DFM) and Shift Leaders, including experience, certifications (e.g., Serve Safe), and background checks.

• The contractor must provide uniforms and identification badges for employees.

• Teleworking is not authorized.

• The contractor is responsible for all Contractor Furnished Property, Materials, and Equipment (CFP/M/E), including cleaning supplies and disposable food preparation/serving materials.

• Government Furnished Property (GFP) will be provided for workspace, equipment, and some materials.

• The contractor must track and create 30-day menus, submit them for approval, and display nutrition information.

• A cancellation policy is detailed for meal requirements based on notice period.

• Task Orders for meals are due 14 calendar days before the Period of Performance begins.