Operations Associate Program

The Operations Associate Program (OAP) is a full-time training program for individuals who are interested in a career in fresh pork processing. The OAP gives the individual the opportunity to gain hands‑on industry experience in the day‑to‑day operations of a 900,000 square‑foot fresh pork facility harvesting 22,500 animals per day in Guymon, OK. Operations Associates develop key skills in multiple areas including production training, food safety quality assurance (FSQA), and operations management.

Phase one as a production trainer allows the individual to learn key positions required in production to obtain yields and efficiencies in the operation. Phase two gives exposure to the established food safety and quality standards for the company. Finally, phase three gives the individual the opportunity to work side‑by‑side with production management to learn the day‑to‑day management of a production line.

The duration of each training phase will vary based on business needs, previous experience, and mastery of skills.

At Seaboard Foods, we create the most sought‑after pork. A top U.S. pork producer/processor and leading exporter to 30+ countries, we are committed to bringing excellence to the table, seeking a better way to produce wholesome pork and connect every step between our farms and family tables. More than 5,400 employees in five states work on our farms, feed mills, and processing plant to produce Prairie Fresh ® pork, ensuring the well‑being of our animals, the environment, our employees, and the communities we call home.

Our commitment to sustainability is reflected in our renewable gas projects on our farms creating renewable energy. Owned by Seaboard Corporation, a Fortune 500 company, and nominated as one of the “Best Places to Work” by Kansas City’s Business Journal, we have a dynamic culture where our employees can contribute and understand why they matter.

This list is not intended to be all‑inclusive, and other duties may be assigned.

• Participate in new hire orientation, certification programs, departmental overviews of the plant and support operations to develop a thorough understanding of department functions
• Become skillful in critical production positions utilizing a variety of tools (i.e. Whizard knife, straight knife, and draw knife)
• Thorough knowledge and understanding of position requirements of assigned line/department and completely demonstrates the skills of each position on the line
• Develops a competent workforce by utilizing hands‑on training methods in the working area
• Communicates and collaborates with all levels of management within the organization
• Ensures all new hires and existing employees are trained and qualified to perform the tasks of each position on the line
• Communicates daily expectations, direction, instructions and provides ongoing feedback and follow‑up to probationary employees to achieve daily production goals and objectives
• Participate in the harvest inspection program
• Knowledgeable of general company policies and job‑specific standard operating procedures (SOPs), Job Safety Analysis (JSA), training requirements, and personal protective equipment
• Maintain accurate records to ensure consistency of product quality, compliance to regulatory agency requirements (USDA), company FSQA policies and procedures, and documentation of Hazard Analysis and Critical Control Points (HACCP) process
• Monitor Good Manufacturing Practices (GMPs), SOPs and Critical Control Points (CCPs) to ensure the quality and food safety of product and that product specifications are met

instills trust, communicates effectively, action‑oriented, ensures accountability, and drives results.