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Page 2 of 2 Temporary Staffing of Food Service Workers Montana VA Health Care System Fort Harrison MT 59636 BRIEF SCOPE OF WORK (This is for information only) This RFI (Request for Information) is for... Page 2 of 2 Temporary Staffing of Food Service Workers Montana VA Health Care System Fort Harrison MT 59636 BRIEF SCOPE OF WORK (This is for information only) This RFI (Request for Information) is for information only. No award will be made from this RFI. The Department of Veterans Affairs has a requirement for qualified and competent temporary staffing personnel to assist in our Food Service area. MTVAHCS is looking for one Cook and two Food Service Workers. Hours of Operation could include various work shifts from 6:00 am to 6:30 pm, seven days a week, 365 days per year. This will include Holidays, Weekends, and Overtime. Location of Performance: Fort Harrison Medical Center (Building 150) 3687 Veterans Drive Fort Harrison, MT 59636 And/or Miles City Living Center 210 South Winchester Miles City, MT 59301 A. Workers to be Provided Contractor shall provide the Montana VA Health Care System (MTVAHCS), on request by the facility, with qualified temporary staffing services for the specifications listed below. The contractor will carefully pre-screen all temporary personnel prior to referral to the facility to assure that they possess all the required skills and abilities to perform the assigned tasks. The temporary personnel provided shall meet the minimum qualifications, education, and experience required by the classification specification for the job to be performed. The contractor will be informed of the specific duties or class title, length of assignment, and any specific skills or abilities required. All temporary personnel are required to HEP B testing by the contractor prior to beginning working for MTVAHCS. 1. Cook: Contractor shall provide staff that are able to perform tasks that include checking diet trays for completeness, attractiveness, and accuracy of food items for prescribed diets. Staff should be able to perform full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals, dehydrated/concentrated soups, sauces and gravies. Staff should be able to perform peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading. Staff should be able to cook convenience items such as frozen hash browns, fish fillets, and chicken nuggets. Staff should be able to answer general questions about diets for inquiring patients. Staff should be able to complete cold food prep as well as assemble food/menu items such as individual nourishments, entrees, meats, starches, vegetables, breads, salads, desserts, beverages, condiments, tray ware, and serving utensils. Staff should be able to place specified items on trays as listed on patient diet card and menus according to established portions. Staff should be able to deliver meal trays to patient wards and Behavior Heath Unit (BHU) dining room on campus. Staff should be able to chart and tally hot and cold food for the next day s food prep. Staff should be able to label and distribute self-select menus to residents. Staff should be able to prepare nourishments for delivery according to tally sheet. Staff should be able to correctly portion foods for regular and modified diets. Staff may prepare grilled items such as pancakes, french toast, sausage, eggs, hamburger, and fresh/canned/frozen vegetables. Staff should be able to weigh, measure, and assemble ingredients for regular and modified menus. Staff may relieve for higher grade cook. Staff should be able to break down, clean, and restock tray line after tray service. Staff should be able to clean and use a variety of cooking utensils required to measure, weight, and process food items. Staff should be able to ensure food is stored at correct/safe temperatures. Staff may maintain accurate food inventories and rotate stock items to prevent spoilage. Staff should be able to cover, date, and store leftovers according to established procedures. Staff shall be able to safely operate and clean a variety of kitchen equipment. Staff should be able to follow established cleaning schedules and tasks as assigned. Staff should be able to perform variety of tasks in the dish-room, such as scraping trays, sorting, stacking, racking tray ware for loading into the dish-machine, and pulling clean tray ware from the dish-machine. Staff should be able to place clean pots and pans in designated areas. Staff should be able to empty trash from kitchen areas to the waste receptacle located outside, near receiving dock. Staff may be assigned to the ingredient control room, store food deliveries and supplies in walk-in refrigerators/freezers, and dry storage areas. Staff should be able to perform other food service duties as assigned. 2. Food Service Worker: Contractor shall provide staff that are able to perform tasks that include food assembly, tray delivery, and dishwashing. Staff should be able to complete cold food prep as well as assemble food/menu items such as individual nourishments, entrees, meats, starches, vegetables, breads, salads, desserts, beverages, condiments, tray ware, and serving utensils. Staff should be able to place specified items on trays as listed on patient diet card and menus according to established portions. Staff should be able to deliver meal trays to patient wards and behavior heath unit (BHU) dining room on campus. Staff should be able to break down, clean, and restock tray line after tray service. Staff should be able to perform variety of tasks in the dish-room, such as, scraping trays, sorting, stacking, racking tray ware for loading into the dish-machine, and pulling clean tray ware from the dish-machine. Staff should be able to place clean pots and pans in designated areas. Staff should be able to empty trash from kitchen areas to the waste receptacle located outside near receiving dock. Also, staff should be able to assist the cook assigned to the ingredient control room, store food deliveries and supplies in walk-in refrigerators/freezers, and dry storage areas. Perform other food service duties as assigned. 3. General: Contractor shall conduct fingerprint-based background checks and employment reference checks for selected temporary personnel to be initiate on or before the start date of assignment. Contractor will immediately remove temporary employees upon unfavorable background checks. (Our number one priority is the safety of our Veterans and MTVAHCS employees) Contractor shall adhere to federal, state, and privacy protection laws when conducting background checks and provide the required waivers, authorizations, notices, disclosures, and releases. If the contractor uses an outside company to conduct background checks, the contractor shall only use registered, licensed investigators. All agencies shall strictly adhere to all state and federal laws with respect to discrimination in employment and shall not discriminate against any individual based on race, color, religion, gender, sexual orientation, marital status, national origin, age, or disability. Contractor shall provide, within the first month each employee s beginning of work, a certificate indicated completion of VA Privacy and Information Security Awareness and Rules Behavior training and Privacy and HIPPA Focused training. IMPORTANTR NOTE: This RFI (Request for Information) is for information only. No award will be made from this RFI. Please communicate via e-mail to Lance.Davis2@va.gov by COB February 14, 2020 as to your company s ability to perform service per this brief Scope of Work. If interested, please provide the following: Please state your company s business size Please provide DUNS number If you have a FSS/GSA contract that includes this service Provide FSS/GSA contract number if applicable