Operations Associate Program

Seaboard Corporation•Guymon, OK

4d•Onsite

About The Position

The Operations Associate Program (OAP) is a full-time training program for individuals interested in a career in fresh pork processing. Participants gain hands-on experience in the day-to-day operations of a 900,000-square-foot fresh pork facility in Guymon, Oklahoma, which harvests 22,500 animals per day. The program develops skills in production training, food safety quality assurance (FSQA), and operations management. The program has three phases. In phase one, participants work as production trainers and learn key production positions that contribute to operational yields and efficiencies. Phase two provides exposure to the company’s food safety and quality standards. In phase three, participants work alongside production management to learn the day-to-day management of a production line. The length of each phase varies according to business needs, prior experience, and mastery of skills. Seaboard Foods is a U.S. pork producer and processor and exporter to more than 30 countries. More than 5,400 employees across five states work on farms, feed mills, and a processing plant to produce Prairie Fresh pork. The company describes commitments to animal well-being, the environment, employees, and communities, including renewable gas projects on its farms that create renewable energy. Seaboard Foods is owned by Seaboard Corporation.

Requirements

Bachelor’s or associate degree in meat science, food science, or a related field is listed under Required, though the posting labels it preferred.
Internship or work experience in a meat processing plant is listed under Required, though the posting labels it preferred.
Demonstrated ability to exercise professional judgment by providing proactive solutions and recommendations.
Excellent attention to detail.
Ability to facilitate, encourage, and lead a team to reach set goals.
Strong sense of urgency and ability to work well in a fast-paced environment.
Good critical-thinking and judgment skills to reach appropriate solutions to problems.
Ability to communicate effectively and balance interactions with employees, managers, and senior management.
Ability to stand for extended periods, typically 9–10 hours a day.
Ability to regularly lift and move up to 50 pounds and occasionally lift and move up to 100 pounds.
Ability to meet the position’s stated vision requirements: close vision, color vision, depth perception, and ability to adjust focus.

Nice To Haves

Excellent verbal and written communication skills.
Bilingual English/Spanish ability.
Proficiency in Microsoft Excel.
Internship or work experience in a meat processing plant (listed as preferred in the qualification text).
Bachelor’s or associate degree in meat science, food science, or a related field (listed as preferred in the qualification text).

Responsibilities

Participate in new-hire orientation, certification programs, and departmental overviews of the plant and support operations to understand department functions.
Learn critical production positions using tools such as a Whizard knife, straight knife, and draw knife.
Understand the requirements of assigned line or department positions and demonstrate the skills required for each position on the line.
Develop a competent workforce through hands-on training in the working area.
Communicate and collaborate with all levels of management.
Ensure new and existing employees are trained and qualified to perform the tasks of each position on the line.
Communicate daily expectations, direction, and instructions to probationary employees, and provide ongoing feedback and follow-up to help achieve production goals and objectives.
Participate in the harvest inspection program.
Understand general company policies, job-specific standard operating procedures (SOPs), Job Safety Analysis (JSA), training requirements, and personal protective equipment requirements.
Maintain accurate records to support product-quality consistency, compliance with USDA requirements and company FSQA policies and procedures, and documentation of the Hazard Analysis and Critical Control Points (HACCP) process.
Monitor Good Manufacturing Practices (GMPs), SOPs, and Critical Control Points (CCPs) to ensure product quality and food safety and that product specifications are met.