Technical Exhibit D Key Employees

EXHIBIT D- KEY EMPLOYEES

1. Key Personnel

1.1 Contractor Project Manager (PM)/Alternate. The contractor shall assign a full-time PM and an Alternate (to act in the absence of the primary PM). The PM and/or the Alternate shall be available twenty-four (24) hours a day. (NOTE: If a contractor is awarded fewer than all five (5) MTFs, a full-time PM may not be required, but rapid support to the awarded MTFs and COR remains an expectation and shall still be provided).
Minimum Education, Certifications, and Experience: The PM and Alternate must have a Bachelor of Arts or Bachelor of Science degree from an accredited university or other equivalent degree program; be certified as a ServSafe Manager (as outlined in TB MED 530-TSFC) within 30 days of performance start, with the ability to maintain this certification for the term of the contract; and shall demonstrate at least three years of managerial and supervisory experience in health care food service operations/industry within the last five years of employment. Alternately, demonstrated significant experience above the minimum may be substituted for formal education, at the discretion of the Government.
1 .2. Site Supervisors. This position is responsible for supervising and coordinating the activities of all healthcare food service employees at each location. This person is the primary point of contact to the Chief, NCD and/or Nutrition Care NCOIC and will provide oversight of all contractor responsibilities for the delivery of health care food service operations. This person is responsible for nutrition and therapeutic diet education and training of contract staff. They will also address issues or concerns regarding Quality Control activities of Nutrition Care food service operations.
Minimum Education and Certifications: Must be certified as a ServSafe Manager (as outlined in TB MED 530- TSFC), with the ability to maintain this certification for the term of the contract.
Experience: Must have a minimum of three (3) years of supervisory experience in health care food service operation in the past five years and/or five or more cumulative years as a supervisor in health care food service operation.
Shall demonstrate experience in preparing therapeutic menu items to meet the requirements of prescribed diet orders for patients; cooking a wide variety of meats, vegetables, soups and other food items in appropriate quantities; the ability to follow menus, recipes and production sheets; make adjustments to recipes as needed, plan and coordinate food production and serving times;