Specifications include, but are not limited to: 1. The contractor shall furnish all personnel, tools, parts and materials necessary to service equipment. 2. Service response shall be within three business days from initial call for service. 3. Repair request shall be made by the Coordinator of Food Service or their designee. 4. Contractor accepts purchase orders from OCSD for service/repairs and preventive maintenance. 5. Contractor will check in with the Kitchen Manager upon arriving. 6. Repair cost that may exceed $2500, the contractor shall notify the Coordinator of Food Service or designee for approval and /or purchase order before proceeding with repairs. 7. Material cost shall be within industry standards. 8. OCSD may choose to purchase and stock some parts for equipment repairs depending on district needs. 9. Typical equipment needing service: commercial mixers, mechanized cutters, stove tops, grills, ovens, steamers, warmers, brazing pans etc. 10. Contractor shall cleanup work site and all tools, equipment and parts as a result of the service repair.
