Kitchen Staff 6 - Cooks – 13 Sets of White Food Processing Shirts & Pants each. 8 - Food Service Workers – 13 Sets of Polo Shirts and Pants each 6 - Clients – 3 ea. Polo Shirts For Kitchen Staff: Style and color of uniform shall be chosen by Food Service Manager Maintenance Staff: 8 – Shirts & Pants 11 sets each. 9 - Hip Jacket – 2 Summer/Fall For Maintenance Staff: Style and color of uniform shall be chosen by Director of Environmental Services RENTAL OPTIONS: 1. All employees to be sized and fitted on site. 2. Alteration as needed, etc. length of pant leg. 3. All employees to have new clothes assigned initially. 4. Staff to choose from men or women’s cuts. 5. Weekly delivery to be made to a site at each facility to be determined by the facility administrator. 6. Clean clothes should be delivered on hangers grouped by employees 7. Any bundling strings shall be removed from bib aprons and Kitchen Towels before delivering to RPC 8. All clothing to be identified by employee code or number and name. 9. Dirty clothes bin to be provided by vendor. 10. Colors as stated below under “Clothing Requirements”. 11. Bidder to have, at a minimum, pants and shirts pressed during their processing. 12. Bidder to include garment replacement policy with bid 13. Bidder to provide a garment performance guarantee with bid 14. In the event rental garments are lost or destroyed while stored in the facility or are lost or destroyed by an employee, facility will pay the contractor for the articles that have been lost or destroyed. The actual amount to be paid to the Contractor for such loss or destruction will be determined as follows: The Contractor will list the replacement cost for each garment on bid form and shall not exceed Contractor’s actual cost for the item. The cost will then be reduced in equal increments through the lesser of 18 months or the lifespan of the garment. EXAMPLE: Item cost $20, 6 months service, 18 month service life, becomes $20/18 months* 12 months life remaining = $13 paid to contractor Any proposed variations from this formula must be identified in the bid submission and may result in the rejection of the bid. 15. When an employee is moved to a different location/building the Contractor is to make sure that the re-tagging of the employees clothing coincides with the employee’s original date of issuance. CLOTHING REQUIREMENTS FOR KITCHEN (20) PERSONNEL: (13) Each, white or black Food Processing Shirts 65% Polyester/35% Cotton (13) Each, Chef Pant – Drawstring – Black & White Houndstooth. (13) Comfort Pants – choice of color Blue or Black (13) Chef Pants – Black 100% Polyester (13) Each, Polo Shirts – 100% Poly, Choice of Color: Blue, Black or Red (200) Weekly, Bib Aprons – White – No Pockets (650) Food Quality Kitchen Towels, 12” x 18” as specified elow (13) Women’s Pants Choice of Color: Blue or Black (3) Each, Polo Shirts for clients Choice of color: Blue or Black
