North Carolina eVP #63-JDJ1176440

Temporary Dining Services Staffing for NC State University Campus Enterprises

North Carolina State University is seeking proposals from qualified temporary staffing agencies to provide dining services personnel for its Campus Enterprises - Dining department. - Government Buyer: - North Carolina State University - Procurement Services Department, Campus Enterprises - Dining - Contact: Joel Johnson, MBA NCP NCCM - Scope of Services: - Provision of temporary food service and catering staff, including: - Supervisors - Sous Chefs - Cooks - Food Service Workers - Baristas - Dishwashers/Janitors/Stock Clerks - Event/Bartender Supervisors - Bartenders (Bar Service) - Delivery Drivers - Catering/Event Waitstaff Servers - Services required for high-volume, fast-paced collegiate dining and event operations - Staffing must be trained, vetted, and able to respond to urgent and surge needs (including short-notice and same-day requests) - Emphasis on food safety, customer service, and compliance with university policies - No conversion fees for temporary-to-permanent placements - Unique Requirements: - Agencies must demonstrate experience in recruiting, screening, and rapidly placing qualified food service personnel - Ability to support a large-scale operation serving 5,000 to 7,000 guests daily across multiple venues - Must provide staff for both regular and event-based dining operations - No specific OEMs or product manufacturers are named, as this is a staffing services procurement. - Place of Performance: - North Carolina State University Campus, Raleigh, North Carolina - Contract Term: - Initial one-year contract with two optional one-year renewals (up to three years total), contingent on performance and pricing.

Description

North Carolina State Universitys NC State Dining seeks proposals from qualified temporary staffing agencies to assist in filling temporary dining services positions. Contractors should have extensive experience recruiting and quickly placing vetted, trained temporary food service workers, including temporary-to-permanent placements, across various roles within a hospitality and food service environment. The services will be performed in a fast-paced, high-volume collegiate dining environment serving approximately 5,000 to 7,000 guests per day across multiple residential dining halls, retail locations, and catering operations. Contractors must demonstrate the ability to recruit, screen, and deploy qualified temporary staff within compressed timeframes typical of high-volume dining operations, including short-notice, same-day, next-day, or seasonal surge staffing.

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