Food Services - Malcolm Shabazz City High School, Madison WI

Food Services
Director/Food Services
Frank Kelly
Clerk/Ty pist (1)
Accounting Clerk (.5)
Quality Assurance Specialist (1)
Equipment Operator (4)
Food Service Manager (3)
Sue Hogard, Mary Englehart, Chery Dokken
Coordinator/Food Services
Iris Tirado
Food Service Workers
Food Service Workers
Central Kitchen Manager
Sue Sievwright
Food Service Workers

Food Services
• The U.S.D.A. School Lunch
Program is Available to Students
and Staff in All 46 Schools and at
Nine Alternative School Sites.

Food Services
Frank Kelly, Director Food Services
The Food Service Director is responsible for
the overall operation of the Food Service
Division. Key areas of responsibility include;
•coordination with other divisions and
schools,
•interactions with USDA and DPI,
•budgeting and labor/management
activities.
Certified School Business Manager
Jean Antoine, Clerk/Typist
Jean’s main responsibility is processing and
maintaining the free and reduced applications and
the free and reduced tags in the students’ records.
Jean works with parents, social workers, food
service staff, Health and Social Services, DPI and
principals trying to assist families who qualify for
free or reduced meals. In addition, Jean provides
the only clerical support for the Food Service
Division. She provides DPI with required Food
Service reports.

Food Services
Mary Engelhart, Food Service Manager
Mary supervise the Food Service Operations
in all twenty–two North and East side schools.
In that role Mary hires, trains, and supervises
50 staff members; provides assistance to
parents and staff related to student account
information, free and reduced status; student
negative balance situations and operational
issues in the schools.
Mary
Chery
Chery Dokken, Food Service Manager
Chery is responsible for the Food Service
operations in all twenty-three west side
schools. Chery hires, trains and supervises
60 staff members; assists parents and staff
with student account information; free and
reduced status; student negative balance
situations and operational issues in the
schools.

Food Services
Sue Sievwright, Food Service Manager
Sue is mainly responsible for purchasing of all food and supplies
for the Division. Sue works with our Prime Vendor and other
smaller vendors coordinating purchasing and deliveries of
approximately 2.5 million dollars of product, each year. Sue is a
Registered Dietician and in that role supervises special diets
throughout the School District, that are required by Physicians.
Sue also coordinates the Bakery Department on a daily basis.
Sue Hogard, Food Service Manager
Sue, currently is responsible for upgrading
our production and distribution systems,
organizing the twelve menu cycles
currently in use, and assisting with
problems staff are encountering on the
POS system. In addition, Sue oversees
the Food service operations in the
District’s Alternative programs.

Food Services
Sue Cotter, Quality Assurance
Specialist
Sue’s main responsibility is to work with the
staff, City and State Health Departments to
insure food safety. In addition, Sue conducts
tests on new products and new recipes with
students and staff. Sue also coordinates the
ServSafe program that is required for all of
our staff.

Food Services
Custodial Worker II (John Leen) at the FPC is
primary involved with the delivery, storage and
placement of food and supplies. The FPC
receives four semi-truck loads of food and supplies
each week. In addition this position is responsible
for maintenance of numerous specialized pieces of
equipment and the maintenance of the building
systems.
Custodial Worker I ( Randy Roundy) cleans the
facility each evening. Food Services has half time
allocation for this position.
Truck Drivers (Glen Ball, Mark Kempfer,
Gary Muckler, Duane Olson and Bo Schmid)
Drivers deliver food and supplies to schools,
starting at 5:30am each school day. Each
driver makes multiply runs each day.
Bob Schmid, Glen Ball & Gary
Muckler. Not pictured Mark Kempfer &
Duane Olson

Food Services
Central Kitchen
• The U.S.D.A. School
Breakfast Program is
Also Available at All
Schools
• The Ala Carte Program
is Available in Four
High Schools and
Eleven Middle Schools

Food Services
Central Kitchen
Iris Tirado, Food Service Coordinator
Iris supervises the Food Production Center
operation. Iris is directly involved in daily
production, packaging and distribution of
approximately 18,000 meals a day. In this role
she supervises 43 staff members.
Kim Tjugum, Kitchen Coordinator
Oversees the Food Service Operation
of one of the High Schools or the
delivery or packaging areas of the
FPC. These staff members are
required to be ServSafe certified.
Currently, there are six people in this
classification.

Cook I
are located either at the High Schools
or at the FPC. They are involved
with basic food preparation.
These staff members are required
to be ServSafe certified. We have
six staff members in this
classification.
Food Services
Central Kitchen
Cook II
prepares hot and cold foods at the
FPC in large quantities. These
staff members are required to be
ServSafe certified. We have two
staff members in this position.
Geni Brunner, Rose Dokken, Stuart Yanko,
Soraya Thomas and Paula Nieman

Food Services
Central Kitchen
Baker I
this position assists the Bakers in the
preparation of baked products in our
central facility. This staff member is
required to be ServSafe certified. We
have one position in this classification.
Baker II
mixes and bakes products for breakfast,
lunch, snack and alacarte. This staff
member is required to be ServSafe
certified. We have one person in this
position.
Steve Lendved, Mary Gibson and Becky Krammer
Lead Baker
coordinates the Bake Shop and is
involved with mixing and preparation of
baked goods. This staff member is
required to be ServSafe certified. There is
one position.

Food Services
Central Kitchen
Food Service Worker II
At the Food Production Center Food Service Worker IIs are involved
with many duties including packaging of meals.

Food Services
Central Kitchen
• The U.S.D.A. Afternoon Snack
Program is Now Offered at 22
Schools
• The Summer Food Program
Serves 24 School and
Community Sites for Eight
Weeks Each Summer

Food Services
School Based Staff
Food Service Worker II
Kim Schillingburg, Dominique Dotson, Toinette Ducksworth &
Laura Sellbach
The primarily responsibilities of this position are setting up of serving lines,
cashiering and cleanup.

Food Services
School Based Staff
Rhonda & Dominique
Food Service Worker III
Rhonda Bohnhoff
The responsibilities of this position include food
preparation at the Middle School level. These
staff members are required to be ServSafe
certified. We have nine staff members in these
positions.

Food Services
School Based Staff
Food Service Worker IV
is a lead staff member in either a Middle
School or a section of the FPC. These
staff members are required to be ServSafe
certified. Currently we have fifteen staff
members in this classification.
Connie Parks

Food Services
REVENUE SOURCE
AMOUNT
Transfer from General Fund 55,000
Sales 3,575,470
State Revenues 154,150
Federal Revenues 3,614,000
Total $ 7,398,620

Food Services
• Major Non-Salary Expenditures
• Food - $2,475,000
• Paper and packaging supplies - $274,300
• Equipment repair - $65,000
• Purchased services - $46,350
• Debt service - $180,000
• Miscellaneous/other - $28,025
• Equipment - $21,875