Tim Sullivan

Tim Sullivan serves as a Culinary Specialist within the U.S. Coast Guard’s Headquarters Contract Operations (CG-912), where he provides critical subject matter expertise to support the acquisition of specialized food service and galley systems for maritime vessels and shore-based facilities. His role ensures that procurement decisions align with operational readiness requirements for crew nutrition, food safety standards, and vessel-specific galley configurations. Sullivan works closely with contracting teams to define technical specifications, evaluate vendor capabilities, and validate compliance with naval culinary standards, enabling the Coast Guard to sustain mission-critical operations across coastal, riverine, and open-ocean environments. His primary contractor relationships are with leading maritime shipbuilders and marine systems integrators, including Bollinger Shipyards Lockport, L.L.C., Davie Defense Inc., Rauma Marine Constructions Oy, and Rozema’s Boat Works, Inc. These partnerships focus on the integration of fully equipped, Coast Guard-certified galleys into new construction and modernization programs for patrol vessels and support craft. Sullivan’s engagements are characterized by deep technical collaboration, ensuring that culinary infrastructure meets stringent maritime durability, space efficiency, and sanitation requirements. Sullivan’s procurement activity reflects a strict preference for full and open competition, with 100% of contracts awarded without set-asides, indicating a focus on technical capability and operational suitability over socioeconomic classifications. While small business participation is not formally prioritized in his portfolio, his evaluations remain grounded in merit-based selection criteria aligned with mission-critical performance. His procurement focus is exclusively under NAICS 238390 (Other Building Finishing Contractors), encompassing the installation, retrofit, and customization of galley systems—including cabinetry, ventilation, refrigeration, and commercial-grade cooking equipment—specifically engineered for marine environments. His expertise lies at the intersection of culinary operations and maritime construction, ensuring that food service infrastructure is both functionally robust and compliant with Coast Guard engineering standards.