SOLICITATION NOTICE
U -- Chef - Instructors to provide Culinary Art Instruction at Navy Food Management Team work sites in Norfolk and San Diego
- Notice Date
- 9/17/2002
- Notice Type
- Solicitation Notice
- Contracting Office
- Department of the Navy, Naval Supply Systems Command, FISC NORFOLK DETACHMENT PHILADELPHIA, 700 Robbins Avenue, Building 2B, Philadelphia, PA, 19111-5083
- ZIP Code
- 19111-5083
- Solicitation Number
- N00140-02-Q-4320
- Point of Contact
- Michael Capilato, Contract Negotiator, Phone 215-697-9647, Fax 215-697-5418, - Rocco Siravo, Contracting Officer, Phone 215-697-9640, Fax 215-697-5418,
- E-Mail Address
-
michael_v_capilato@phil.fisc.navy.mil, rocco_siravo@phil.fisc.navy.mil
- Description
- FISC Norfolk Detachment Philadelphia intends to solicit for Chef-Instructors to provide professional culinary art instruction to Navy Mess Management Specialists (MS) to understand the principles of food preparation and promote skills development. Request for Quotation (RFQ) N00140-02-Q-4320 contemplates a firm fixed price contract with a period of performance of 27 September 2002 or date of award, whichever is later, for a period of twelve (12) months thereafter. This is a combined synopsis/solicitation for commercial items prepared in accordance with the format in FAR Subpart 13.5, Test Program for Certain Commercial Items, 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. The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 01-09. This is a full and open competitive procurement. It is the contractor?s responsibility to be familiar with the applicable clauses and provisions. The clauses may be accessed in full text at these addresses: www.arnet.gov/far and www.dtic.mil/dfars. The NAICS Code is 611519 and the size standard is $6M. It is requested that qualified sources are capable of providing the following Contract Line Item Numbers (CLINs): CLIN 0001 ? Chef ? Instructors to provide Culinary Instruction in accordance with the Statement of Work; CLIN 0002 ? Materials in support of CLIN 0001. The following is the Statement of Work: The Naval Supply Systems Command (NAVSUP), Food Service Division (NAVSUP 51) is continuing its efforts to improve the professional development process for the Mess Management Specialist (MS). NAVSUP 51 desires the service of industry Chef-Instructors to ensure that Navy cooks receive culinary competency skills and classroom instruction. Initially, NAVSUP 51 desires to prototype and maintain industry recognized Chef-Instructors on the staff of the Food Service Division, Navy Food Management Field Teams located in Norfolk, Virginia and San Diego, California. The Chef-Instructors duties will be performed at these Fleet concentration areas. The Chef-Instructors will provide professional culinary art instruction to Navy MS?s to understand the principles of food preparation and promote skills development. Culinary arts instruction will include formal classroom instruction and skills lab instruction. The Chef-Instructors will coach and counsel MS?s to become competent Culinarians. The Chef-Instructors will serve as a coach and mentor to encourage MS?s to develop professionally by attaining American Culinary Federation (ACF) or other culinary arts related industry recognized certification, and to complete the requirements of the Department of the Navy Apprenticeship program Personnel Qualification Standard for General Mess Operations. The Chef-Instructors will conduct culinary arts instruction in classroom and skill labs spaces available to Navy Food Management Team work sites in Norfolk and San Diego. Culinary arts instruction can take place in shipboard and ashore general mess facilities. Chef-Instructors may be occasionally required to conduct training sessions aboard U.S. naval ships during short underway periods from three to five days. If necessary, the onboard training sessions will be incorporated into the contract via a modification. Anticipated student classroom and skills laboratory periods are: Monday through Friday 8-hour days (Academic Culinary Classroom and Laboratory) The Chef-Instructor will work closely with the Officer in Charge, Navy Food Management Teams. The Training Readiness and Operations Division Head will maintain program oversight of the Chef-Instructors. The Contractor shall provide the following: Chef-Instructors with culinary arts teaching or associate professor credentials; Chef-Instructors with ACF certification credentials as a Certified Master Chef, Certified Executive Chef or Certified Chef Educator; Chef-Instructors with knowledge of the process and procedures required in attaining certification by the ACF; Chef-Instructor with demonstrated knowledge of the ACF apprenticeship program; Chef-Instructors with demonstrated knowledge of the latest food service technology; Chef-Instructors capable of conducting training onboard U.S. naval ships for short durations; Textbooks (150), including shipping costs to support education objectives. The following are the materials to be furnished by the Government: Navy generated printed guidelines for Navy food service daily operations and the Department of the Navy and ACF apprenticeship program which include: NAVSUP P-486, Volume I - Food Service Management General Messes; NAVSUP P-7, Armed Forces Recipe Service; NAVMED P-5010, Chapter 1; NAVEDTRA 43532-1A Personal Qualification Standard for General Mess Operations. Office, classroom, and skills lab space located at the Navy Food Management Team Norfolk, VA and Navy Food Management Team San Diego, CA. The use of shipboard and ashore general mess facilities to conduct on-the-job culinary arts training or to conduct lab instruction. Access and use of these facilities is subject to approval and coordination with the ship or shore Commanding Officer, Executive Officer or Supply Officer. The use of a computer with Microsoft Office software programs, email and Internet connectivity in support of deliverables. The use of an office phone to support communications related to program deliverables. The use of office fax and copier machines to support program deliverables. Berthing onboard U.S. naval ships during underway periods. The following are the deliverables to be provided by the Contractor: Provide training to support required ACF education certification components. Educational components must include basic culinary arts skills development, nutrition, sanitation and safety, and professional development; Develop course syllabus and class schedules; Maintain an inventory of 150 textbooks for use by students attending education sessions. Textbooks will be loaned to students for the duration of the class period. Textbooks will be retained as property of the Department of the Navy at the end of the contract period; Provide training to support required Department of the Navy and ACF apprenticeship program learning objectives; Serve as the area Supervising Chef for MS?s participating the Department of the Navy and ACF apprenticeship program. Review, evaluate and verify individual MS Department of the Navy and ACF apprenticeship program qualifier and training log developed by sponsoring ship or ashore general mess; Collaborate with SUP 51 training and readiness program managers to research, develop and implement training programs supporting food with flavor and nutrition learning philosophies; Develop selected MS?s to participate in industry recognized culinary cooking competitions; Communicate with personnel at all levels in support of the food service training programs. Prepare written correspondence, brief and reports; Prepare and submit monthly training reports to the Training and Operations Readiness Branch Head. Report data must identify class schedules, student registration, student attendance and completion ratio?s; the number of MS?s participating in the Navy and ACF apprenticeship program, apprenticeship progress, the number of certifications awarded by the ACF and the certification level and students in training for participation culinary competitions. The provision at 52.212-1, Instructions to Offerors ? Commercial Items, is applicable with the Technical Information being evaluated as more important than price. This solicitation requires the submission of: Price, Past Performance, and Resume information. Resumes will be evaluated on a pass/fail basis. The Offeror(s) shall describe its past performance on similar contracts it has held within the last five (5) years which are of similar scope, magnitude, and complexity to that which is detailed in the RFQ or affirmatively state that it possesses no relevant directly related or similar past performance. Relevant Past Performance information includes the following: culinary education experience; ability to develop and implement curriculum programs in basic culinary arts fundamentals, nutrition, sanitation and safety and professional development; knowledge of and experience in applications of principles of organizational and student development, adult learning, systems theory, management principles, and human performance technology; ability to conduct assessment of an individual development needs and to provide feedback to individuals; knowledge of the American Culinary Federation certification, apprenticeship, and culinary competition programs; experience in developing and preparing reports. Offerors who present similar contracts should provide a detailed explanation demonstrating the relevance of the contracts to requirements of the RFQ. The offeror should provide the following information regarding its past performance: A. Contract Number(s); B. Name and phone number of contact at the Federal, State, Local Government or Commercial entity for which the contract was performed; C. Dollar value of the Contract; D. Detailed description of the work performed; E. Names of subcontractor(s) used, if any, and a description of the extent of work performed by the subcontractor(s); and F. The number, type, and severity of any quality, delivery, or cost problems in performing the contract, the corrective action taken and the effectiveness of the corrective action. Resumes of personnel identified to participate are required. Resumes must identify the type of college degree(s) held and year(s) received. The offeror should provide a narrative statement that identifies experience within a five-year period specifically addressing individual experience in conducting and delivering culinary arts training, developing training schedules and course syllabus, assessing individual student competencies. Experience standards will include minimum BS or BA degree from an accredited university with a least five (5) years experience in conducting and delivering culinary arts training. Certification standards shall include one (1) of the following, including documentation to certify award of ACF professional chef certification: Certified Master Chef (CMC); Certified Executive Chef (CEC); or Certified Chef Educator (CCE). The Period of Performance will be from 27 September 2002 or date of award, whichever is later, for a period of twelve (12) months thereafter. Offerors are advised to include a completed copy of the provisions at 52.212-3 and 252.212-7000, Offeror Representations and Certifications-Commercial Items, with their offer. The clause at 52.212-4, Contract Terms and Conditions-Commercial Items applies to this acquisition. The following clauses are applicable to this acquisition: 52.212-5 and 252.212-7001, Contract Terms and Conditions Required to Implement Statutes or Executive Orders ? Commercial Items; 52.203-3, Gratuities; 52.203-6, Restrictions on Subcontractor Sales to the Government, with Alternate I; 52.219-4, Notice of Price Evaluation Preference for HUBZone Small Business Concerns; 52.219-8, Utilization of Small Business Concerns; 52.219-9, Small Business Subcontracting Plan; 52.222-19, Child Labor-Cooperation with Authorities and Remedies; 52.222-21, Prohibition or Segregated Facilities; 52.222-26, Equal Opportunity; 52.222-35, Affirmative Action for Disabled Veterans and Veterans of the Vietnam Era; 52.222-36, Affirmative Action for Workers with Disabilities; 52.222-37, Employment Reports on Disabled Veterans and Veterans of the Vietnam Era; 52.232-33, Payment by Electronic Funds Transfer-Central Contractor Registration; 252.219-7003, Small, Small Disadvantaged and Women-Owned Small Business Subcontracting Plan. Offers shall be received at FISC Norfolk Detachment Philadelphia, Bldg. 2B, 700 Robbins Ave., Philadelphia, PA 19111 no later than 4PM (local time) on 24 September 2002. All responses may be e-mailed to Mike Capilato at: Michael_V_Capilato@phil.fisc.navy.mil, or faxed to (215) 697-5418/9569, and reference control number 2002-4320. For additional information concerning this requirement, please contact Mike Capilato, Code 02P21D, at (215) 697-9647.
- Record
- SN00169418-W 20020919/020917213834 (fbodaily.com)
- Source
-
FedBizOpps.gov Link to This Notice
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