Executive Chef – Maritime Operations Catering

This contract seeks an Executive Chef to serve as the lead culinary professional for maritime operations associated with the Mississippi River Commission. The role involves planning menus and preparing three daily meals for a group of 75 to 100 personnel, ensuring all food safety standards are rigorously met during field operations, including revetment activities. The contract emphasizes the chef’s responsibility to maintain high-quality catering services under potentially demanding conditions on board or in temporary settings. The opportunity is classified as a subcontract under an 8(a) sole-source set-aside, aimed at promoting small business participation within the Department of Defense. It is administered by the W07V Endist Memphis office and falls under the NAICS code 722310, which covers food services and catering. The deadline for submitting responses is June 18, 2026, making it a timely opportunity for qualified providers specializing in large-scale, high-stakes culinary operations linked to maritime and defense projects.