Steven Hartsock

Steven Hartsock serves as a key procurement lead within the U.S. Coast Guard’s Tracen Cape May (70Z042) unit, responsible for managing facility support contracts that sustain mission-critical infrastructure across Coast Guard installations nationwide. His role centers on executing acquisitions under the Department of Homeland Security’s operational readiness mandate, with a focus on food service contracting to ensure personnel readiness at maritime bases. Hartsock oversees the full lifecycle of service contracts—from market research and solicitation to award and performance monitoring—ensuring compliance with federal acquisition regulations and alignment with the agency’s strategic priorities in facility sustainment and environmental compliance. While specific contractor names are not publicly disclosed, Hartsock maintains a consistent procurement pattern with vendors specializing in institutional food service, meal preparation, and on-site dining operations at remote and high-traffic Coast Guard facilities. His working relationships are characterized by long-term, performance-based contracts that emphasize quality control, nutritional standards, and logistical reliability in austere environments. He collaborates with both large-capacity service providers and small business subcontractors to meet the diverse dietary and operational needs of Coast Guard personnel. Hartsock demonstrates a strong commitment to socioeconomic contracting, with 40% of his acquisitions designated as total small business set-asides under FAR 19.5, reflecting a deliberate preference for small business participation. While no other set-aside categories are currently dominant, his portfolio consistently prioritizes small business eligibility, fostering opportunities for firms with expertise in federal food service contracts. His procurement focus is exclusively on NAICS 722310—Food Service Contractors—encompassing full-service dining operations, catering, meal delivery, and nutrition program management. Hartsock’s technical domain expertise lies in managing complex, high-volume food service contracts that must meet military dietary guidelines, federal sanitation standards, and operational tempo requirements across diverse geographic locations.