Culinary Assistant

1.0 INTRODUCTION

This Performance Work Statement (PWS) outlines the requirements for a Culinary Assistant to provide hospitality services, including cooking, serving, and cleaning, for 205TH Regional Training Institute (RTI), located at Building 212 Yakima Training Center (YTC). The Culinary Assistant shall provide high-quality, safe, and hygienic food service operations for military personnel, students, and staff in compliance with Army regulations, Washington State health codes, and all applicable federal, state, and local laws.

2.0 SCOPE The Culinary Assistant shall provide all qualified personnel, uniforms, supervision, and other items and services necessary to perform hospitality services, including meal preparation, serving, and cleaning operations at Building 212 Dining Facility (DFAC). The services shall be provided in accordance with the Army’s standards of performance and within the framework of federal and state regulations, ensuring high standards of quality, safety, and cleanliness.

3.0 APPLICABLE DOCUMENTS The Culinary Assistant shall comply with the most current versions of the following regulations, codes, standards, and policies, which are incorporated into this contract by reference:

Army Regulation (AR) 30-22: The Army Food Program, outlining standards for food service operations, including nutritional guidelines and operational procedures. TB MED 530: Occupational and Environmental Health Food Sanitation, providing guidelines for maintaining food safety and hygiene in food service environments.

Washington Administrative Code (WAC) Chapter 246-215: Rules for Food Service, governing sanitation and food safety standards within Washington State. Revised Code of Washington (RCW) Chapter 69.06: Food and Beverage Service Workers’ Permits, requiring valid permits for all food service workers.

FDA Food Code: National standards for food safety and handling in food establishments. Army Regulation (AR) 190-13: The Army Physical Security Program, outlining requirements for protecting Army personnel, equipment, facilities, and materials, including requirements for access control, surveillance, and reporting.

Army Regulation (AR) 190-16: Physical Security, which covers measures for safeguarding against theft, vandalism, and sabotage in Army facilities, including food service areas. Army Regulation (AR) 525-13: Antiterrorism, outlining the Army’s antiterrorism program requirements, including risk management, vulnerability assessments, training, and operational readiness for mitigating and responding to terrorist threats.

DoD Instruction (DoDI) 2000.16: DoD Antiterrorism (AT) Standards, providing specific guidance for the protection of DoD personnel, their families, facilities, and assets from terrorist attacks. DoD Manual 5200.08: Security of Department of Defense Installations and Resources, which outlines policies and procedures for maintaining the security of installations, including requirements for access control, visitor management, and emergency response. Performance Work Statement (PWS) for Hospitality Cooking, Serving, and Cleaning Services

Army Regulation (AR) 190-51: Security of Unclassified Army Property (Sensitive and Nonsensitive), outlining protective measures to prevent unauthorized access to Army property. Army Regulation (AR) 190-5: Motor Vehicle Traffic Supervision, including access to installations and guidelines for vehicle registration, inspections, and control.

Yakima Training Center (YTC) Access Requirements: All contractor personnel accessing YTC must comply with YTC-specific access requirements, including: Completion of background checks through the National Crime Information Center (NCIC) Interstate Identification Index (III).

Obtaining a YTC access badge or pass, including a vetting process at the Visitor Control Center (VCC) for all contractor vehicles and personnel. Adhering to escort policies for any non-cleared visitors and following guidelines for restricted areas.

Compliance with YTC’s policies on prohibited items, traffic regulations, and emergency response protocols. Federal Acquisition Regulation (FAR) Part 37: Service Contracting, governing the acquisition of services.

National Fire Protection Association (NFPA) Codes: Relevant NFPA standards for fire safety, including kitchen fire suppression systems, storage, and handling of flammable materials. Other applicable local, state, and federal laws and regulations governing food safety, hygiene, security, and antiterrorism. 4.0 REQUIREMENTS 4.1 Cooking and Food Preparation

The Culinary Assistant shall prepare meals in accordance with the approved daily menus provided by the Army cook. Meals shall meet nutritional standards outlined in AR 30-22, including portion sizes, caloric intake, and dietary restrictions for breakfast, lunch, and dinner. The Culinary Assistant shall prepare meals in compliance with food safety and sanitation requirements as per TB MED 530, WAC Chapter 246-215, and FDA Food Code. This includes maintaining proper temperatures for food preparation and storage, preventing cross-contamination, and ensuring proper hand hygiene.

All cooking personnel must possess valid Washington State Food Handler’s Permits in accordance with RCW Chapter 69.06. Documentation of valid permits shall be submitted to the Contracting Officer’s Representative (COR) prior to the start of the contract and updated as necessary.

4.2 Food Serving The Culinary Assistant shall provide trained and professional serving staff to serve meals during designated mealtimes as follows: Breakfast: 0600-0800 Lunch: 1130-1300 Dinner: 1700-1900 Performance Work Statement (PWS) for Hospitality Cooking, Serving, and Cleaning Services Serving staff must be knowledgeable in portion control, customer service, and food safety practices as outlined in TB MED 530 and WAC Chapter 246-215. Staff must wear clean uniforms and follow personal hygiene standards.

The Culinary Assistant shall set up and maintain serving lines in a clean, orderly fashion, ensuring all serving areas are properly stocked with food, utensils, and condiments throughout meal periods.

4.3 Cleaning and Sanitation The Culinary Assistant shall be responsible for daily cleaning and sanitation of all kitchen equipment, utensils, serving areas, dining areas, and floors, as well as periodic deep cleaning as directed by the Army cook or the COR.

The Culinary Assistant shall use only government-provided cleaning supplies and materials to ensure compliance with Army and local regulations. The use of unauthorized chemicals or cleaning agents is strictly prohibited. Waste management, including the disposal of food waste, shall be handled in compliance with TB MED 530 and WAC Chapter 246-215. The contractor shall ensure that waste bins are regularly emptied, cleaned, and sanitized to prevent pest infestations and maintain a hygienic environment.

5.0 QUALITY CONTROL The Culinary Assistant shall develop and maintain a comprehensive Quality Control Plan (QCP) that ensures all services are performed in accordance with the standards outlined in this PWS. The QCP shall include a system for monitoring food quality, cleanliness, safety, and compliance with regulations, as well as methods for identifying and correcting deficiencies. Weekly quality assurance meetings shall be held with the COR to review performance.

6.0 GOVERNMENT FURNISHED PROPERTY (GFP)

The government will provide one Army cook to supervise and direct all contracted personnel, ensuring compliance with Army regulations, standards, and guidelines. The Army cook will be responsible for overseeing food preparation, service, and ensuring adherence to menu requirements.

The Army cook will handle all ordering of food supplies, provide daily menus to the contractor for meal preparation, and provide approved cleaning supplies for use by the contractor’s cleaning staff.

The government will also furnish the following equipment and materials: [List all government furnished equipment, facilities, materials, or supplies, such as kitchen appliances, dining furniture, storage facilities, etc.]. The contractor is responsible for maintaining GFP in good working condition, reporting any issues or damages to the COR immediately, and ensuring all personnel comply with the directives provided by the Army cook.

7.0 Culinary Assistant FURNISHED ITEMS The Culinary Assistant shall provide all other necessary equipment, materials, and supplies to perform the work outlined in this contract, excluding those provided by the government. This includes but is not limited to uniforms, food-grade gloves, hairnets, thermometers, and food safety equipment. Performance Work Statement (PWS) for Hospitality Cooking, Serving, and Cleaning Services The contractor shall also provide training and certifications required for all staff to perform their duties in compliance with state and federal food safety laws.

8.0 PERIOD OF PERFORMANCE The period of performance for this contract shall include multiple phases throughout Fiscal Year 2024 2025. The contractor shall provide services during the following periods:

Phase 1: October 28, 2024 - November 21, 2024

Phase 2: February 18, 2025 - March 14, 2025

Phase 3: April 15, 2025 - May 8, 2025

Phase 4: June 9, 2025 - July 3, 2025 Phase 5: August 5, 2025 - August 28, 2025

Each phase will involve full-service hospitality support, including cooking, serving, and cleaning for up to 95 personnel and as low as 45 personnel as outlined in this PWS. The Culinary Assistant must be prepared to mobilize and demobilize all necessary personnel and equipment within these designated periods. Any extensions or modifications to these dates will be at the discretion of the government and subject to mutual agreement based on performance and mission requirements.

9.0 SAFETY AND SECURITY The Culinary Assistant shall comply with all safety and security regulations as stipulated by 205TH Regional Training Institute (RTI). All personnel must be aware of emergency procedures, exits, and safety equipment locations.

All Culinary Assistant are required to pass background checks and obtain necessary security clearances as directed by the Army. A list of all Culinary Assistant personnel, along with their identification and security clearance status, must be submitted to the COR before the commencement of work.

10.0 DELIVERABLES Daily Meal Service Reports indicating the number of meals served, any discrepancies, and feedback received. Monthly Quality Control Reports detailing inspections, findings, corrective actions taken, and compliance with all regulatory standards. Incident Reports to be submitted within 24 hours of any accidents, injuries, foodborne illnesses, or non-compliance events.

Job Type: Full-time

Ability to Commute:

• Yakima, WA 98901 (Required)

Ability to Relocate:

• Yakima, WA 98901: Relocate before starting work (Required)

Work Location: In person