10th SFG(A) _8 Augmentee Cook Services at Fort Carson, CO

Form / Attachment / Pricing Sheet

This document is a weekly menu schedule for a dining facility, detailing meal options for each day of the week (Monday through Friday) across multiple serving stations or bars (e.g., Italian Bar, Chipotle Bar, Wing Bar, Mongolian Bar, Potatoe Bar, Burger Bar, Salad Bar).

• Daily breakdown of meals by day (Monday-Friday).
• Specific dishes offered for breakfast, lunch, and dinner, categorized by serving station.
• Includes main entrees, side dishes, and specialty bar items.
• Indicates "Specialty" items for each day and station.

This document provides insight into the type and variety of food services expected or currently being provided. It can be used by potential bidders to understand the scope of culinary requirements, the expected variety of menu items, and the operational demands of a dining facility. This information is crucial for developing accurate proposals and understanding the operational context of the opportunity.

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

To provide quality cooks augmentation to support the warfighter with flexible, efficient, and cost-effective contracted food service support for the LaRochelle Dining Facility.

• Provide seven (7) Cooks Type I (Line cooks) and one (1) Type II Cook (Supervisor).

• Prepare and serve food, maintain self-service items, ice, and beverages.

• Perform related sanitation functions in the dining facility.

• Augment existing staff due to manning shortages to allow 92G Culinary Specialists to prioritize their warfighting function and administrative duties.

• Adherence to approved Armed Forces Recipes, Standard Operating Procedures, and manufacturer's instructions.

• Maintenance of proper food preparation temperatures and use of HACCP Plan.

• Preparation of specific menu items including regular, short order, breakfast, ethnic observance, and holiday meals.

• Proper cleaning and sanitization of food contact surfaces, equipment, and floors.

• Maintaining appropriate chemicals for manual washing.

• Safeguarding and serving food during designated serving periods.

• Preparation of meals for remote site feeding.

• Reporting of contractor labor hours via sam.gov.

• Period of Performance: April 1, 2026, to October 1, 2026.

• Place of Performance: LaRochelle Dining Facility, BLDG 7481, Fort Carson, Colorado.

• Minimum Qualifications: Current 40-hour Sanitation Certification (ServeSafe Course within 4 years), pass a background check, and complete duties per specified regulations.

• Quality Control Plan (QCP): Must be developed, implemented, and maintained.

• Operations Security (OPSEC) SOP/Plan: Must be implemented and maintained.

• Personnel Security: Background checks, drug testing, and adherence to security procedures are required.

• Key Personnel: A project manager and alternate are required.

• Training: Anti-Terrorism (AT) Level I, OPSEC Awareness, Information Assurance (IA), and Threat Awareness Reporting Program (TARP) training are required for personnel.

• Government Furnished Property (GFP): Contractor must account for and manage GFP.

• Hours of Operation: 0530 to 1430 Monday through Friday, with specific meal service hours for breakfast and lunch.

Questions & Answers / Clarifications

This document provides responses to vendor questions regarding a solicitation for Army cooks. It clarifies requirements related to background checks, access, certifications, equipment, evaluation criteria, and staffing.

• Requirement: This is a new requirement for 1 Supervisor Cook and 7 Line Cooks for a 6-month period (April 1, 2026 - October 1, 2026).
• Timeline: The government considers the timeline for award, onboarding, and background checks to be realistic, with no interim access provisions planned. Full operational capability is expected on Day 1.
• Background Checks: Full background checks are required, but no security clearances. State Police background checks are also required for employees' U.S. residences.
• Installation Access: Access requires ID with REAL ID, Passport, or birth certificate and social security card. Temporary badges may be issued NET 30 days after contract start.
• Certifications: Cooks require a current 40-hour Sanitation Certification and ServeSafe Course (within 4 years), a background check, and completion of specific Army publications (DA PAM 30-22, TB MED 530, TM 10-412).
• Government-Furnished Items: The government will furnish facilities, equipment, and initial quantities of expendable/durable supplies. The contractor is only responsible for providing uniforms.
• Evaluation: Award will be made on a Lowest Price Technically Acceptable (LPTA) basis.
• Holidays: The contractor is not required to work federal holidays or the 10th SFG(A) Holiday Schedule.
• Staffing: The contractor must provide a total of seven (7) Cook Type I (Line cooks) and one (1) Cook Type II (Supervisor).

This Q&A document clarifies key aspects of the solicitation, including the scope of work, required qualifications, and evaluation process. Bidders should review these responses carefully to ensure their proposals accurately address all clarified requirements.

Other / Unclassified

This document provides the USASOC Holiday and Civilian Pay Schedule for Calendar Year 2026. It lists the official holidays and designated training holidays, along with the corresponding day of the week.

This schedule is relevant for bidders to understand potential operational impacts due to government holidays and training days. It outlines when government offices may have reduced staffing or be closed, which could affect communication, submission deadlines, or the performance period of any awarded contract. The document also specifies that the USASOC December Holiday (half-day) Schedule will run from December 14-30, 2026, and emphasizes the need for adequate staffing during this period.

Form / Attachment / Pricing Sheet

This document is a weekly menu for a dining facility, likely provided as an example or reference for a food service opportunity. It details the meal offerings for each day of the week (Monday through Friday), including main courses, side dishes, and "specialty" bar options.

• Daily breakdown of meals by day of the week.
• Specific dish names for main courses and sides.
• Categorization of "specialty" bars (e.g., Italian Bar, Chipotle Bar, Wing Bar, Mongolian Bar, Burger Bar, Salad Bar).
• A note indicating the menu was "Updated as of 15 NOV 24".

This menu provides insight into the types and variety of food items that may be expected or required under a food service contract. Bidders can use this to understand the scope of culinary services, potential ingredient needs, and the expected presentation of meals, which can inform their pricing and operational planning.

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

To provide quality cooks augmentation services to support the warfighter with flexible, efficient, and cost-effective contracted food service support for the LaRochelle Dining Facility.

• Provide seven (7) Cooks Type I (Line cooks) and one (1) Type II Cook (Supervisor).
• Prepare and serve food, maintain self-service items, ice, and beverages.
• Perform related sanitation functions in the dining facility.
• Services include breakfast, lunch, and potentially other specialty menus for holidays and special events.
• Prepare meals for remote site feeding.

April 1, 2026, to October 1, 2026.

• Personnel Qualifications: Current 40-hour Sanitation Certification (ServeSafe within 4 years), pass background checks, and complete duties per specified Army regulations and manuals.

• Quality Control Plan (QCP): Contractor must develop, implement, and maintain a QCP. Submitted within 30 days of award.

• Operations Security (OPSEC) SOP/Plan: Contractor must implement and maintain an OPSEC program.

• Reporting: Service Contract Reporting (SCR) via http://sam.gov.

• Deliverables: QCP, Property Management Plan, Current 40-hour Sanitation Certification/ServeSafe Course, Remote Site Feeding Food Preparation Checklist.

• Security: Contractor personnel must comply with all security requirements, including background checks and potential Common Access Card (CAC) issuance.

• Hours of Operation: Monday through Friday, 0530 to 1430, with specific meal service hours for breakfast (0745-0915) and lunch (1130-1300). Hours are subject to change with advance notice.

• Government Furnished Property (GFP): Government will provide facilities, equipment, and expendable/durable supplies. Contractor is responsible for accounting and maintenance of GFP.

• Holidays: Contractor is required to work on specified holidays.

• Uniforms: Contractor employees must wear a standard uniform and ID badge.

Solicitation / RFP / RFQ

This solicitation, W911RZ26QA010, is a Request for Quote (RFQ) for commercial products and services. The 10th Special Forces Group (Airborne) requires augmentation services for the LaRochelle Dining Facility (DFAC) at Fort Carson, CO. The services include providing Type I (Line Cooks) and Type II (Supervisor) cooks.

• 7 Type I Cooks (Line Cooks): To augment DFAC operations.

• 1 Type II Cook (Supervisor): To oversee DFAC operations.

• Services are required IAW the attached Performance Work Statement (PWS), attachments, and exhibits.

• Refer to PWS sections 1.1 and 5 for specific details.

• Contract Type: Firm Fixed Price (FFP).

• Period of Performance: From April 1, 2026, to October 1, 2026 (6 months).

• Estimated Value: Not explicitly stated, but NAICS code 722310 has a size standard of $47,000,000.00.

• Offer Due Date: March 11, 2026, at 1:00 PM MDT.

• Submission Method: E-mail only to the specified points of contact.

• Quotation Validity: Minimum of 60 calendar days.

• Evaluation: Award will be made on the basis of the lowest price technically acceptable (LPTA) proposal. Non-cost factors include Technical Acceptability and Period of Performance (POP). Technical acceptability requires demonstrating ability and understanding of the PWS requirements.

• Questions Due: March 6, 2026, at 1:00 PM MST.

• Site Visit: March 6, 2026, at LaRochelle Dining Facility, Fort Carson, CO.

• This acquisition is set aside for Small Business.

• NAICS Code: 722310 (Caterers).

• Offerors must be registered in the System for Award Management (SAM).

• The solicitation incorporates various FAR and DFARS clauses by reference, including those related to Service Contract Labor Standards, Payment by Electronic Funds Transfer, and Item Unique Identification and Valuation.

Solicitation / RFP / RFQ

This document is a combined synopsis/solicitation for commercial services to provide cook augmentation support for the 10th Special Forces Group (SFG) (A) Cook Augmentation at LaRochelle DFAC. Fort Carson intends to award a Firm-Fixed-Price Purchase Order.

• The North American Industrial Classification System (NAICS) code for this procurement is 722310 – Food Service Contractors.

• The size standard for this procurement is $47,000,000.00.

• Contract Type: Firm-Fixed-Price Purchase Order

• Period of Performance: 1 April 2026 to 1 October 2026

• Estimated Value: $47,000,000.00 (size standard)

• This announcement constitutes the only solicitation; quotes are being requested.

• Solicitation Number: W911RZ26QA010

• Solicitation closes: 1:00 PM MST on 11 March 2026.

• All questions must be submitted no later than 1:00 PM MST on 6 March 2026.

• This procurement is a 100% small business set-aside.

• Primary: Contract Specialist, emmanuel.hernandezcasiano.mil@army.mil

• Secondary: Contracting Officer, Julia.e.gomez.civ@army.mil