Joint Base Andrews Executive Flight Kitchen Food Service Support

Active

Contract Opportunity

SOURCES SOUGHT: THIS IS NOT A NOTICE OF REQUEST FOR QUOTATION. THIS IS FOR INFORMATION AND PLANNING PURPOSES ONLY! This notice does not constitute a commitment by the Government. All information submitted in response to this announcement is voluntary and the Government will not pay for information requested nor will it compensate any respondent for any cost incurred in developing information provided to the Government.

Joint Base Andrews anticipates a requirement that is being considered under the North American Industry Classification Systems (NAICS) Code proposed is 722310 – Food Service Contractors. The size standard is $47,000,000.00 US Dollars.

The purpose of this procurement is to acquire services to perform executive flight kitchen food support services located on Joint Base Andrews, MD. Joint Base Andrews is seeking information from qualified vendors capable of providing cleared (Secret to Top Secret SCI) food service personnel to support operations at facilities in the Joint Base Andrews, Maryland area. Positions include: Mess Attendants (3), Restaurant Manager (1), Executive Chef (1), and Cooks (range of positions).

This is a market research effort to identify potential sources with experience recruiting, managing, and verifying security clearances. Specific requirements include the ability to provide personnel with active security clearances ranging from SECRET to TOP SECRET-SCI, experience in high-volume executive food service operations, and adherence to strict security protocols.

The Contractor shall provide a Program Manager, who will be responsible for assisting and/or executing the following tasks including, but are not limited to, the following: Manages, leads and oversees kitchen operations, maintaining the facilities in accordance with public health standards, cooking, food preparation, facility and equipment cleaning, overall cost controls, inventory and supply management, shopping, developing and maintaining new menus, maintaining quality control, giving instruction on preparation of high quality meals, and in the event of contingency, performs all required tasks to include continued service.

Brigade Kitchen Structure. The Contractor will supply an Executive Chef (Kitchen Manager), Sous Chef, (1) Second Cook, (2) First Cooks. The roles and responsibilities are defined below:

• Executive Chef - The Executive Chef serves as both the culinary leader and the kitchen manager, responsible for overseeing all aspects of food service operations. The Executive Chef will primarily support responsibilities as required for mission accomplishment. This role includes designing menus, ensuring fine dining standards, and maintaining compliance with AFMAN 34‑240 and FDA Food Code requirements. The Executive Chef manages staff scheduling, inventory control, and coordination with flight attendants and mission leads to adapt menus for distinguished visitors. As the senior authority in the kitchen, the Executive Chef ensures readiness for daily operations and is cross‑trained to step into cooking, billing, cleaning, or dishwashing duties when necessary to maintain seamless mission support.


• Sous Chef – This role acts as the second‑in‑command, supporting the Executive Chef in both culinary and managerial responsibilities. The Sous Chef will primarily support responsibilities required for mission accomplishment. This role supervises cooking during meal preparation, enforces quality control, and ensures consistency across all dishes. The Sous Chef assists with training and mentoring staff, while also being capable of managing the kitchen in the Executive Chef’s absence. Cross‑trained in multiple functions, the Sous Chef can perform cooking, billing, cleaning, and dishwashing tasks as needed, ensuring operational flexibility during emergencies or high‑demand missions.


• Second Cook (1 Position) - The Second Cook are lead line cooks who execute the preparation of main entrées and oversee plating standards to maintain fine dining presentation. The Second Cook will primarily support the responsibilities as required for mission accomplishment. Duties also include assisting in the supervision of First Cook personnel, as directed by the Executive Chef and Sous Chef. Mission demands will dictate the specific allocation of personnel and resources. The Second Cook are responsible for adapting recipes to meet dietary restrictions such as vegan, kosher, gluten‑free, or dairy‑free requirements, ensuring meals meet the expectations of distinguished visitors. In addition to their primary cooking duties, First Cooks are cross‑trained to rotate into prep work, dishwashing, or sanitation tasks, providing coverage across the kitchen brigade when required.


• First Cooks (2 Positions) - The First Cooks provide essential support to the kitchen by preparing appetizers, side dishes, and snack service items. They handle mise en place, assist with inventory rotation, and ensure that snack holding areas remain fresh and properly maintained. First Cooks are trained to step into Second Cook responsibilities when needed and are also capable of performing dishwashing and cleaning duties. Their cross‑training ensures that the kitchen maintains flexibility and readiness for sudden mission changes or emergencies.

Brigade Kitchen Structure Requirements. The contractor shall provide qualified personnel who meet or exceed the minimum requirements outlined below:

Executive Chef:

Experience:

• Minimum 7-10 years of progressive culinary experience, including significant experience in fine dining, high-volume catering, and brigade-style kitchen management.

Education/Certifications:

• Formal culinary arts degree from an accredited institution (e.g., associate or bachelor’s degree) (able to substitute degree with experience requirement above).


• Certified Executive Chef (CEC) or equivalent certification from a recognized culinary organization (e.g., American Culinary Federation).


• Valid ServSafe Manager certification (or equivalent food safety certification).


• Food handler card

Additional Requirements:

• Be able to obtain Secret Security Clearance


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

Sous Chef:

Experience:

• Minimum 5-7 years of progressive culinary experience, with experience in fine dining, high-volume catering, and brigade-style kitchens.


• Experience in a supervisory role required.


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

Education/Certifications:

• Formal culinary arts degree or equivalent (able to substitute degree with experience requirement above).


• Certified Sous Chef (CSC) or equivalent preferred.


• Valid ServSafe Manager certification (or equivalent).


• Food handler card

Additional Requirements:

• Be able to obtain Secret Security Clearance


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

1. Second Cook:

Experience:

• Minimum 3-5 years of professional cooking experience in a restaurant, catering, or institutional setting.


• Experience in fine dining a plus.


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

Education/Certifications:

• Culinary arts diploma or certificate preferred.


• Valid ServSafe certification (or equivalent).


• Food handler card

Additional Requirements:

• Be able to obtain Secret Security Clearance


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

1. First Cook:

Experience:

• Minimum 1-3 years of professional cooking experience.


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

Education/Certifications:

• High school diploma or equivalent.


• ServSafe certification (or equivalent) preferred, or willingness to obtain within a specified timeframe.


• Food handler card

Additional Requirements:

• Be able to obtain Secret Security Clearance


• able to lift and carry 50 pounds,


• ability to work in a fast-paced environment with time constraints, deadlines & attention to detail

Reponses to this Sources Sought request should reference "Joint Base Andrews Executive Flight Kitchen Food Service Support” and shall include the following information in this format:

1. Company name, address, point of contact name, phone number, fax number, and email address.

2. Unique Entity ID, Contractor, and Government Entity (CAGE) Code. GSA contract number, if applicable.

3. Size of business – Large Business, Small Business, Small Disadvantaged, 8(a), Hub-zone, Woman-owned and/or Service-Disabled Veteran-owned. A copy of SAM.GOV active registration. Must reflect Commercial and Government Entity, and Reps/Certs.

4. Capability statement displaying the contractor’s ability to provide the products or services, to include past performance information. Please provide any questions about the anticipated requirement.

Note: The Government is still determining the acquisition strategy. If this acquisition will be a small business set-aside, then FAR clause 52.219-14, Limitations on Subcontracting, applies. A key factor in determining if an acquisition will be a small business set-aside is that two or more

potential small business prime contractors must be capable of performing at least 50% of the effort, as defined in FAR clause 52.219-14.

If it is determined that a small business set-aside is appropriate and your company anticipates submitting a proposal as the prime contractor for a small business set-aside, please provide specific details and rationale as to how compliance with FAR clause 52.219-14 would be achieved, including specific details regarding teaming arrangements, and if subcontracts are to be used, provide anticipated percentage of the effort to be subcontracted and whether small or large business subcontractors will be used. Teaming and/or subcontracting arrangements should be clearly delineated and previous experience in teaming must be provided.

NOTE: All contractors doing business with the Federal Government must be registered in the System for Award Management (SAM) database. The website for registration is www.sam.gov.

Interested vendors are invited to submit a capabilities statement outlining their experience, clearance management processes, and available personnel numbers. All responses to this notice are to be submitted by 11:59PM Eastern Standard Time, on Wednesday 07 January 2026. Responses will be accepted via electronic means only to raffaele.simpson.ctr@us.af.mil and heather.roe.1@us.af.mil.

NOTE: This is NOT a solicitation.

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