The Department of the Air Force, Air Force Special Operations Command, 1st Special Operations Wing (1 SOW), 1st Special Operations Mission Support Group (1 SOMSG), 1st Special Operations Force Support Squadron (1 SOFSS) may have a continuing requirement for mess attendant services.

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• This contract is for mess attendant services and other support services for two appropriated funded (APF) food operations, comprised of one primary dining facility (DFAC) and one expanded grab & go kiosk, at Hurlburt Field, Florida. The operations are entirely managed by United States Air Force personnel assigned to the 1st Special Operations Force Support Squadron (1 SOFSS). Under the contract, Air Force personnel will retain all management responsibilities, functions, and oversight, as well as day-to-day decision-making authority, for both facilities’ operations. Air Force personnel perform the following management functions: establishing hours of operation, opening and closing the facilities, planning the meal selection, recordkeeping, budgeting, accounting, controlling cash and meal payments, verifying receipt of all funds, managing the storeroom, and controlling hazardous materials.
  • The Contractor shall, except as specified in this Performance Work Statement (PWS), provide all personnel, supervision, transportation, and any items and services necessary to perform mess attendant services in support of the APF food operation facilities at Hurlburt Field, Florida. The Contractor shall perform the requirements in this PWS and conform to the professional standards identified in this contract. Furthermore, the Contractor shall perform in accordance with commercial standards and comply with all applicable federal, state, and local laws, regulations, instructions, and directives identified in this PWS.
    • Contractor tasks across both facilities (unless otherwise noted) include: serving and replenishing food and beverage items, preparing fruits and vegetables, preparing sandwiches and wraps, replenishing dining areas with condiments, performing cashier services, cleaning tableware, utensils and equipment, performing housekeeping and custodial services, maintaining and repairing equipment, and maintaining grounds. In special situations such as mobilization, surges, and deployments, the Contractor shall provide contingency cooks as directed by the Contracting Officer. During times of crisis, the Contractor shall continue to perform all required tasks to include cooking as directed by the Contracting Officer.
    • Flight Kitchen Meal Program. The flight kitchen meal program is an on-call meal program to support flightline operations. The flight kitchen meal program is managed by Air Force personnel. If the program is activated during the DFAC’s operational hours, the Contractor is responsible for cleaning and sanitizing equipment. If the program is activated outside of the DFAC’s operational hours, the Contractor will not be responsible for cleaning and sanitizing equipment. Regardless of when the flight kitchen meal program is activated, the Contractor is not responsible for preparing, cooking, and issuing flight meals.
• Program Overview.
  • Facilities. Hurlburt Field’s APF food service operation is comprised of one primary DFAC, the Riptide DFAC, and one expanded grab & go kiosk, the Reef-2-Go Kiosk. The Riptide DFAC provides full meal services while meeting the nutritional needs of Department of Defense (DoD) personnel.
    • The Riptide DFAC seats approximately 156 customers. The DFAC offers à la carte style food services, short order (grill) food services, a deli bar, and carry out food services to eligible customers.
    • The Reef-2-Go Kiosk seats approximately 36 customers. The Kiosk offers à la carte style hot food serving line, full-service salad bar, grab & go pre-made deli sandwiches and wraps, and prepared reheatable meals.
  • Customers. The primary customers at Hurlburt Field’s APF food service operations are Essential Station Messing (ESM) recipients. ESM customers are military personnel who are allotted rations in APF food operations at the expense of the Government. Secondary customers are DoD personnel in Temporary Duty (TDY) status with orders authorization to dine at the Government’s expense. Tertiary customers are all other DoD cardholders with access to the installation and the approval of the installation commander to dine at APF food service operations, in accordance with Department of the Air Force Manual (DAFMAN) 34-131, Appropriated Fund (APF) Food Service Program Management. Tertiary customers include retirees, dependents, civil service employees, and other guests.
• Specific Tasks.
  • Food Preparation. The Contractor shall perform limited food preparation for each meal. The Contractor shall obtain required food items from the Government shift leader for the salad and deli bar. The Contractor shall prepare salad and deli bar food items as required by the Food Service Production Log (or similar computer-generated product) and/or Government shift leader. Receipt and preparation of salad and deli bar food items include, but are not limited to, vegetables, fruits, sandwich meats, and cheeses. The Contractor shall prepare sandwiches and wraps to order from the Riptide DFAC’s deli bar. Additionally, the contractors shall prepare the pre-made sandwiches and wraps for the Reef-2-Go Kiosk, utilizing the Air Force Automated Recipe Service. Preparation for the Kiosk’s sandwiches and wraps include, but are not limited to, storing sandwiches and wraps in appropriate containers and/or wrapping material (e.g. cellophane, paper, etc.) as well as labeling said items per Air Force Manual (AFMAN) 48-147, Tri-Service Food Code, requirements.
  • Service of Food. The Contractor shall serve food in standard portions at both facilities, as listed on the Food Service Production Log (or similar computer-generated product) and the Air Force Automated Recipe Service, unless smaller portions are requested by the patron. The Contractor shall serve sandwiches and wraps prepared to order at the Riptide DFAC’s deli bar.
  • Guest Flow Rate. The Contractor shall provide sufficient personnel to ensure that patrons at the Riptide DFAC are served at a rate of 5 customers per minute on the main serving line, 3 customers per minute on the deli bar, and 3 customers per minute on the short order serving line. The Contractor shall provide sufficient personnel to ensure that patrons at the Reef- 2-Go Kiosk are served at a rate of 3 customers per minute at the hot food serving line.
  • Replenishment. At both APF food operations, the Contractor shall replenish, replace, and remove food serving containers. The Contractor shall move full serving containers (pans, trays, etc.) to the serving lines, remove partially used containers to the kitchen areas and give partially used containers to the Government shift leader. The Contractor shall perform standard cross panning procedures and ensure that no food items are transferred from one line container to another while on the serving line. The Contractor shall maintain proper temperature of food containers in the serving lines. The Contractor shall set up, replenish, and breakdown the salad bar. The Contractor shall set up, replenish, and break down display merchandisers. The Contractor shall not remove food from the serving line until 15 minutes after the end of the posted meal periods, allowing time for patrons to have additional servings. For Riptide DFAC only, the Contractor shall set up, replenish, and break down the ice cream and pastry bar.
  • Cleaning, Sanitation, and Custodial Services. The Contractor shall comply with all federal and Department of the Air Force (DAF) mandated sanitation requirements and in accordance with Department of the Air Force Instruction (DAFI) 48-116, Food Protection Program, AFMAN 48-147, and DAFMAN 34-131.
  • Grounds Maintenance
    • At the Riptide DFAC only the Contractor shall clean and maintain the immediate grounds and walkways around each facility within 25 feet.
    • At the Riptide DFAC only, the Contractor shall sweep and clean in and around entrances, exits, and sidewalks, always maintaining a clean and neat facility appearance. The Contractor shall remove all paper, trash, gum, debris, and cigarette butts from the area.
    • At the Riptide DFAC only, the Contractor shall ensure all entrances, exits, and sidewalks leading to and from the facility are free of snow and ice prior to and throughout each meal period. Additionally, the Contractor shall power wash sidewalks and outdoor seating areas around the facility monthly.
    • At the Riptide DFAC only, the Contractor shall pick up all trash and debris from the perimeter of the facility to the curb in the back and the sidewalks around the facility. The Contractor shall also empty trashcans within the grounds maintenance area. Weather, foot traffic, or other conditions may require additional cleaning or maintenance to ensure that the grounds are clean and orderly.
  • Waste Management.
    • The Contractor shall comply with the base recycling program. The Contractor shall segregate reusable and recyclable waste materials by type of material. The Government will retain ownership of all reusable waste materials. The Contractor shall remove non-reusable waste materials (trash and garbage) from the facility by a Government-approved method (i.e. designated recycle bins).
    • The Contractor shall comply with the hazardous materials (HAZMAT) requirements of Air Force Instruction (AFI) 32-7001, Environmental Management, AFMAN 32-7002, Environmental Compliance and Pollution Prevention, and Hurlburt Field Hazardous Waste Management Plan. The plan covers management procedures for all aspects of hazardous waste generation, storage, and disposal. Common waste streams from mess attendant services include spent lamps of all types and shapes, light ballast, batteries of all types, cleaning agents, paints, fuels, etc. The Contractor shall designate a point of contact (POC) for HAZMAT in writing to the Contracting Officer. The Contractor’s HAZMAT POC shall complete Government-provided HAZMAT training. The Contractor shall always have on file the Safety Data Sheets (SDS) for all HAZMAT brought on base, to include cleaning supplies. The Contractor shall provide to the base HAZMAT Program Manager a list of housekeeping supplies and materials to include common product name, manufacturer, unit of issue, and container size and quantity. The Contractor shall report product usage to the base HAZMAT Program Manager quarterly of each year, with final reporting to occur at the end of the contract. The Government will not make final payment until the Contractor submits proof of final HAZMAT usage reporting. The base HAZMAT Program Manager is the 1st Special Operations Civil Engineering Squadron (1 SOCES) at 850-884-4759.
  • Equipment Maintenance and Repair. At both APF food operations, the Contractor shall perform preventative maintenance in accordance with manufacturer’s instructions on all equipment to include but not limited to, cleaning, adjusting, oiling and greasing equipment, tightening nuts and bolts, and other maintenance as recommended by the manufacturer. The Contractor is responsible for the maintenance methods that are necessary to perform this service. Additionally, the Contractor shall calibrate all scales and deep fat fryer thermostats.
  • Cashier Services. At both APF food operations, the Contractor shall perform cashier duties in accordance with DAFMAN 34-131 for each meal period, maintaining a minimum flow rate of 3 customers per minute.
  • The Contractor shall transport all prepared food for the Reef-2-Go Kiosk from the Riptide DFAC to the Reef-2-Go Kiosk in a covered, temperature-controlled vehicle. Additionally, the Contractor shall transport all used and partially-used serving line containers back to the Riptide DFAC for cleaning.
  • Special Functions. The Contractor shall decorate the Riptide DFAC with decorative materials for holidays and special occasions. Decorative areas include but are not limited to entryways, dining area, and serving line areas.
• Contingency Workload for Contract Cooks. In special situations such as mobilization, surge requirements, and deployments, the Contracting Officer may direct the Contractor to provide cooks in addition to mess attendant personnel to supplement shortages in Air Force personnel. However, even under these special circumstances, Air Force personnel will still retain all management responsibilities and day-to-day decision-making authority for the overall operation of the dining facility. This service shall be provided at the hourly rate shown in CLIN X003 for contingency cooks and may include weekends and holidays. The Contracting Officer will notify the Contractor of the dates and duty hours Contingency Cooks will be required and will provide the Contractor a minimum of 14 calendar days of notice. The notice will include a specific number of contingency cooks and the expected duration of the requirement, which typically ranges from 3 to 194 days. The Contractor shall only perform the number of hours the Contracting Officer approves for contingency cook services. Additionally, the Contractor shall provide qualified personnel to prepare food in accordance with the Air Force Automated Recipe Service, Food Service Production Log (or similar computer-generated product), or Government shift leader instructions. Lastly, the Government may augment surge requirements beyond the capability of the Contractor when the Government perceives that mission accomplishment is endangered.