Culinary Training

SOURCES SOUGHT SYNOPSIS - CULINARY TRAINING The Regional Contracting Office - Hawaii (RCO-HI) is issuing this sources sought synopsis as a means of conducting market research to identify parties having an interest in and the resources to support this requirement for culinary training. The result of this market research will contribute to determining the method of procurement. The applicable North American Industry Classification System (NAICS) code assigned to this procurement is 611430 Professional and Management Development Training. THERE IS NO SOLICITATION AT THIS TIME. This request for capability information does not constitute a request for quotes; submission of any information in response to this market survey is purely voluntary; the government assumes no financial responsibility for any costs incurred. If your organization has the potential capacity to perform these contract services, please provide the following information: 1) Organization name, address, email address 2) Web site address, telephone number, and size and type of ownership for the organization 3) Tailored capability statements addressing the particulars of this effort, with appropriate documentation supporting claims of organizational and staff capability. The government will evaluate market information to ascertain potential market capacity to: 1) provide services consistent, in scope and scale, with those described in this notice and otherwise anticipated; 2) secure and apply the full range of corporate financial, human capital, and technical resources required to successfully perform similar requirements; 3) implement a successful project management plan that includes: compliance with tight program schedules; cost containment; meeting and tracking performance; hiring and retention of key personnel and risk mitigation; and 4) provide services under a performance based service acquisition contract. BASED ON THE RESPONSES TO THIS SOURCES SOUGHT NOTICE/MARKET RESEARCH, THIS REQUIREMENT MAY BE SET-ASIDE FOR SMALL BUSINESSES (IN FULL OR IN PART) OR PROCURED THROUGH FULL AND OPEN COMPETITION. Telephone inquiries will not be accepted or acknowledged, and no feedback or evaluations will be provided to companies regarding their submissions. Submission Instructions: Interested parties who consider themselves qualified to perform the above-listed services are hereby invited to submit a response to this Sources Sought Notice Not Later Than 24 Sep 14, 1600 local time (HST). All responses under this Sources Sought Notice must be emailed to: annabelle.f.miller.civ@mail.mil Point of Contact: Annabelle F. Miller 808-656-0986 annabelle.f.miller.civ@mail.mil Requirements The contractor shall provide all supervision, and personal services necessary to perform the Advanced Culinary Arts Training. The contractor shall accomplish training the instructors on task associated with the 2-week POI. The contractor shall accomplish tasks in the 2-week POI which involves training eighteen (18) students in areas of advanced culinary arts. The contractor shall serve as the primary coach/advisor for the 2016 Joint Hawaii Culinary Arts Team. Objectives: See attached 2-Week Program of Instruction (POI). a. Conduct "Train-the-Trainer" course for the instructors. b. Serve as primary coach/advisor for the 2016 Joint Hawaii Culinary Arts Team c. Serve as primary coach/advisor for the 2016 National Student Skills Team Hawaii d. Provide instructions/training to eighteen (18) members of the 2016 Joint Hawaii Culinary Arts Team for two weeks/80 hours per month for the following months. This training will start NLT 12 Oct 15. The exact dates will be determined by the government Point of Contact (POC) OIC/NCOIC. October 2015 November 2015 January 2016 February 2016 March 2016 May 2016 e. Provide instruction/training to the (5) Student Skills National Military Team Hawaii for two (2) weeks /eighty (80) hours for the following months: May 2016 July 2016 Contractor Qualifications: a. Must have a working knowledge of the military Department of the Army (DA) level annual Military Culinary Arts Competitive Training Event (MCACTE) at Fort Lee, Virginia. b. Must be a current American Culinary Federation (ACF) certified judge. c. Must have competed at the International level in ACF competitions d. Must have served as a Student Skills Team captain in at least (2) ACF events at the national competition level. e. Must be at the minimum, a current Certified Executive Chef (CEC) with the ACF f. Must be recognized by the ACF as an American Academy of Chefs (AAC) member which recognizes the contractor as an educator g. Must be certified and hold a current standing as a World Association of Chef Societies (WACS) judge to ensure globally standardized training is being conducted The work will be performed at the F-Quad Culinary Arts Training Center (BLDG 650) on Schofield Barracks, HI. This is a government furnished facility.