Specifications include, but are not limited to: Under the guidelines of the Texas School Law, any item(s) or services purchased with regards to a total aggregate in any given category over $50,000 will be competitively bid. EISD is seeking request for qualifications for CONTRACTED CHILD NUTRITION SERVICES: MEAL PLANNER / REGISTERED DIETICIAN / EXECUTIVE CHEF. EISD is requesting all RFQ’s be awarded as NON-EXCLUSIVE contracts, by which multiple vendors may be designated as suppliers for the services covered under the terms of the contract for the duration of said contract. Under the guidance of the Education Department of General Administrative Regulations (EDGAR) and 44.031(a)(2), EISD is requesting a one-year term contract with two optional one-year renewals. This is a NON-EXCLUSIVE AWARD, whereby there are no guarantees until Federal Funding is approved. Professional Service Providers will be used on an as needed basis throughout the District to provide services to students and staff. This RFQ will not be a guarantee of purchase for any goods or services, but to establish you as an Approved Vendor with Everman ISD. EISD is seeking to contract with the most highly qualified respondents. In accordance with Texas Education Code Section 2254.003 Selection of Provider; Fees – EISD shall evaluate respondents and award as follows: • On the basis of demonstrated competence and Proposal to perform the services, and for a fair and reasonable price. • Contracted fees under the contract may not exceed any maximum provided by law. 1. Menu Management (Reviewed / Produced by a Registered Dietitian -RD or RDN) • Develop and Implement Cycle Menus utilizing product available via bid process • Recipe Development and Analysis • Assist Site Managers in presentation and marketing of menu items • Review Menu monthly with Child Nutrition Director – review trends and evaluate taste testing feedback 2. Provide feedback to the director on the effectiveness of the food service operation related to food preparation, food documentation, food service, and inventory 3. Oversee Menu Management Software (District holds licenses) • Menus designed to each District/Demographic/Demand-Schedule and Post on MealViewer • Menus loaded into Menu Management System / platform to create daily production records by campus/kitchen. 4. Staff Training to Include: • Equipment Training • Weekly Site Visits (Kitchens and Warehouse) • Culinary technique training • Cooking demonstrations and presentation • HACCP / Food Safety • Review quality standards • Additional Professional Development Training opportunities coordinated with Child Nutrition Director 5. Conduct live cooking demonstrations and samplings for students and staff to promote participation, nutrition education and introduce students to culinary arts. 6. Comply with all Local / State / Federal Guidelines regarding Child Nutrition Programs 7. Provide recommendations on • Equipment Training • Equipment Repairs • Equipment Maintenance 8. Demonstrate Professional written and oral communication skills 9. Advanced knowledge of the principles and practices within the food profession 10. Partner with district on special catering events 11. ServSafe® Certification Required
