1. The selected Respondent will manage and operate all of the food preparation and food service facilities on MCH’s premises, which are fully equipped and operational. Facilities include a 10,000 sq ft kitchen, 220 seat Cafeteria, and several vending machines located throughout the facility which are currently managed by an outside vendor. The Food and Nutrition department conducts the ordering, inventory and preparation of food and food products, including therapeutic diets for MCH residents. Catering Service includes ordering, preparation, setup and service dependent on type of catering event. Hours and types of service shall at all times be under the control of MCH. The selected Respondent shall be responsible for hiring, supervising, and directing all food service workers in the performance of their duties. In carrying out its supervisory functions, the selected Respondent shall maintain complete responsibility for compliance with applicable laws, rules and regulations. 2. The selected Respondent will develop nutritional plan of care documentation for each resident/patient that considers and correlates his/her dietary needs with his/her physician’s order and with his/her overall health status, personal food preferences and cultural habits. Nutritional needs of residents/patients shall be met in accordance with recognized dietary practices and in accordance with orders of the practitioner(s) responsible for the care of the patient(s). 3. The selected Respondent will develop a menu cycle with input from MCH leadership and residents, with a focus on resident satisfaction and cost effectiveness. 4. The selected Respondent will be responsible for ordering and tracking all food, paper products, tableware, cleaning and housekeeping supplies, food trays and any and all other minor equipment necessary to provide a full and complete food management service to MCH. MCH will be responsible for payment of these items and any rebates associated with this will be the property of MCH. All items must be procured using recognized group purchasing contracts or other acceptable means under New York State Law and Monroe County Procurement Policy. 5. Purchasing of food, perishable supplies, and non-perishable supplies will be done in accordance with budgetary parameters and established per patient day (PPD) allocations outlined in the facility’s budget.
