The LaRochelle Dining Facility at Fort Carson, Colorado requires contractor augmentation to address chronic understaffing of Army culinary specialists. The contractor will provide seven Type I Cooks (line cooks) and one Type II Cook (supervisor) to keep the dining facility fully staffed. This allows military 92G personnel to focus on warfighting and administrative duties. The contractor must supply all transportation, tools, materials, supervision, and non-personal services needed for performance, except for government-furnished property and services.