6 Million Safe Work Hour Dinner Cater

I. General a. The Subcontractor will provide all labor, material and equipment as required to supply food to the PBCDF to provide two (2) cooking areas/setups (outside fence & inside fence) on 6/7/2012 serving the employees at 11:30am to 1:30pm. b. The subcontractor will cook on site using a mobile kitchen or other mobile cooking facility. c. The mobile kitchen/cooking facility may connect to site 110v electricity via standard electrical cord and plug. d. URS personnel will serve the food buffet style to employees II. Menu (see attached for quantities) a. Food 1. Rib-eye steaks: 10-12oz in size, cooked medium 2. Chicken breasts: boneless 6-8oz, cooked 3. Baked Potato: cooked, 8-12oz per potato 4. Baked Beans: cooked 5. Cold Slaw 6. Rolls: yeast or parker house rolls 7. Pie: Individually packaged ready to eat. Apple, Pecan, Chocolate b. Condiments 1. Steak Sauce: 16-20oz bottles, A-1 and Heinz 57 2. Butter: Individual serving containers 3. Sour Cream: Individual serving containers 4. Salt: Individual serving packets 5. Pepper: Individual serving packets c. Drinks (12oz cans only, 24 cans per case) 1. Coke 2. Diet coke 3. Dr. Pepper 4. Diet Dr. Pepper 5. Mountain Dew 6. Diet Mountain Dew 7. Water (1/2 liter or 20 oz bottles) d. Supplies 1. Take out kits (knife, fork, spoon, & napkin individually wrapped) 2. Take out containers, large (approx 9"x9"x3") clamshell 3. Aluminum foil, heavy duty 4. Aluminum serving pans 5. Napkins, 500 count 6. Large plastic serving spoons 7. Long tongs for handling steaks and chicken on the serving line III. Serving Locations (see attached for quantities) a. BLDG 57-01 (Maintenance, inside the restricted area) b. BLDG 57-35 (Lunch Trailer, outside the restricted area)