Operations Summer Internship

National Beef•Moultrie, GA

1d•Onsite

About The Position

National Beef is seeking college students for a 10–12-week, paid summer 2027 internship in Case Ready Operations at its Moultrie, Georgia facility. This is an in-person, hands-on, safety-sensitive position that provides exposure to the full operations process, from ground beef formulation to whole-muscle processing and packaging. Interns will learn the company’s culture and work practices, gain experience in process management, operational planning, customer fulfillment, and employee management, and present their learning to Senior Operations Management and key department heads at the end of the summer. A housing allowance is included where required. Interns rotate through operational areas throughout the facility, collaborate with the Operations Team, and have opportunities to network with facility senior leadership. They submit weekly reports summarizing their learning and demonstrating their understanding of processing techniques to the Corporate Vice President of Operations and the facility General Manager.

Requirements

Be enrolled in an accredited college degree program and have completed at least two years of study, with a focus in Animal Science, Ag Business, Microbiology/Chemistry, Industrial Engineering, or another related field that may be considered.
Have a minimum 3.0 GPA in core curriculum classes.
Demonstrate leadership abilities and on-campus involvement.
Have strong analytical and critical-thinking skills.
Be able to work independently and be self-directed on project work.
Be proficient with all Microsoft Office products.
Be available to work 40+ hours per week, including some weekend work, on-site for the duration of the internship.
Be at least 18 years old.
Be authorized to work for any employer in the United States; visa sponsorship is not available.

Responsibilities

Rotate through operational areas throughout the facility.
Gain exposure to blending and formulating ground beef and processing whole-muscle beef and pork.
Engage with supporting departments throughout the operations process and collaborate with the Operations Team.
Submit weekly reports to the Corporate Vice President of Operations and facility General Manager summarizing learning and demonstrating knowledge of processing techniques.
Present learned material to Senior Operations Management and key department heads at the end of the summer.