Chef Services

Overview

Hospitality, Food Service & Travel

Putnam, Connecticut, United StatesPosted about 1 month agoDeadline: May 6th, 2026

Fit Score

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SUMMARY

Seeking chef services to evaluate, enhance, and train staff for a school food program in Putnam, Connecticut, with a focus on operational improvement and community engagement.

KEY REQUIREMENTS

Must provide professional on-site chefs for two kitchens
Must have experience with USDA Child Nutrition Programs
Must have K-12 food service or institutional food service experience
Must provide references for at least three school clients
Must maintain required insurance coverage including General Liability, Auto Liability, and Umbrella/Excess Liability
Must comply with federal procurement standards under 2 CFR Part 200
Must comply with Connecticut food safety and sanitation regulations
Must provide proof of food safety certification (ServSafe or equivalent)
Must perform background checks consistent with Connecticut school requirements

BUDGET

Estimate

$50,000 – $150,000

CONTRACT DURATION

11 months

TIMELINE

March 26th, 2026: Request for Proposal issued

April 9th, 2026: Pre-Proposal Conference at 1:30 PM

April 16th, 2026: Questions from Offerors due by 11:00 AM

April 22nd, 2026: Responses from District to questions

May 6th, 2026: Proposal deadline at 11:00 AM

May 7th-8th, 2026: Review and evaluation of proposals

May 8th-12th, 2026: Clarifications/questions by District to Offerors

May 19th, 2026: Award of contract by Board of Education

June 2026: Executed contract

QUESTION DEADLINE

April 16th, 2026

Issuing Agency

Putnam Public Schools

Organization overview and procurement intelligence available on paid plans.

See Issuer Research

DESCRIPTION

The government authority located in Putnam, Connecticut is seeking a qualified vendor to provide comprehensive chef services aimed at enhancing the quality and participation of their current food service program.

Responsibilities include conducting an in-depth evaluation of the existing food services, assessing kitchen infrastructure, equipment, cleanliness, and operational protocols, as well as evaluating staff roles and responsibilities. The selected vendor will offer hands-on training, mentorship for kitchen staff, and assist in menu and recipe development to improve nutritional value and program engagement. Procurement guidance, staff retention strategies, and the development of a sustainable labor model are also required.

Additional tasks involve incorporating local farm-to-school products, creating standard operating procedures, kitchen signage, training documents, and supporting the recruitment process through job descriptions and best practices. Community outreach initiatives to boost engagement with school meal programs are an integral part of the scope.

Source attribution

This Settle analysis is based on the issuing organization’s public RFP listing.