Culinary Staffing & Labor Supply

The University of Houston is seeking qualified vendors to supply and manage professional culinary and service staff for daily operations and special events, encompassing roles such as chefs, cooks, servers, and bartenders. This subcontract opportunity requires vendors to provide fully trained, reliable personnel capable of supporting both routine dining services and high-volume event functions, ensuring consistent quality and adherence to institutional standards. The contract is open for submissions with a response deadline of July 24, 2026, and falls under NAICS code 561320, which classifies it as a temporary and contract labor services provider role. All performance is expected to occur within the University of Houston’s operations in Texas, though specific locations are not detailed in the posting. Vendors must be prepared to meet staffing demands across varying schedules, including peak meal times and after-hours events, with the ability to respond swiftly to changing needs. The procurement is administered through the Texas SmartBuy platform, and interested parties should access the full solicitation details via the provided link to understand requirements, compliance expectations, and evaluation criteria. No set-aside provisions or organizational type restrictions are indicated, making this opportunity open to eligible subcontractors who can demonstrate proven experience in high-volume culinary and hospitality staffing.