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A great job-and a great future-awaits you at Smithfield Foods. We are an American food company with a leading position in packaged meats and fresh pork products. We’re looking for motivated people who want to join our team and grow lasting and meaningful careers with us. Apply Now!

Our team members receive industry-competitive salaries and are eligible for great benefits packages:   

Competitive Pay 

Annual Bonus Earning Potential 

Earn up to 30% additional pay weekly with our Extended Work Week Compensation Program!*  

Comprehensive Health Insurance, Retirement Benefits and More 

Education benefit available to full and part time Smithfield team members on their first day of employment. 

*Program eligibilities apply       

Open to moving? We will help! Ask about our Relocation Assistance packages!  

Your Opportunity 

As part of our FS/QA team, you would conduct routine sanitation checks, ensuring that HACCP and USDA regulations are strictly enforced. Providing technical expertise to track product from start to finish, and develop corrective actions when needed. You will be responsible for ensuring that we are able to safely deliver the best Smithfield, Eckrich, Nathan’s Famous, or any of our product brands to customers and consumers. 

This position is responsible for ensuring overall regulatory, procedural, policy, and work instruction compliance in barn and harvest areas. This role is expected to conduct accurate inspection, disposition, and documentation of hogs and harvested swine under NSIS inspection. The New Swine Inspection System (NSIS) was developed by the Food Safety and Inspection Service (FSIS) to produce a flexible, more efficient, fully integrated meat inspection system. The NSIS system, in contrast with the traditional inspection system, focuses more control for food safety and other consumer protection activities on the establishment with Agency personnel focusing on carcass and verification system activities. The NSIS supervisor is responsible for the training, development, scheduling, and oversight of NSIS sorters. To include sorting, disposition, and verifications of live hogs, heads, carcasses, and viscera. The NSIS Sorter is responsible for ensuring potential food safety hazards occurring from pathological conditions in these items and contamination occurring during processing are identified and control is maintained.  

Core Responsibilities 

Train and coach sorters to recognize and identify diseases, consumer concerns, and contamination in pork/swine in compliance with Federal Regulation, Directives, and Guidelines. 

Ensures product meets definitions of RTC pork. 

Manage NSIS and communicate with NSIS sorters, area supervision, and USDA, and helpers to ensure that the correct tag and marking is used to identify, and proper methods used to address carcass/swine pathology and other carcass inspection issues. 

Clearly and effectively communicate with USDA officials and Plant Management on technical issues and complete/verify necessary inspection documentation. 

Lead trouble shooting and implementation of necessary actions in the event of deviation HACCP, sanitary dressing, or SSOP/SPS issue.

Verify and aid in timely completion of paperwork for the area.

Works with other departments to implement procedure changes, based on predetermined specifications, involving raw materials and finished goods to remedy the cause of any non-compliance as quickly as possible. 

Ability to interpret customer and sales specifications and apply subjective quality decisions to product (ie: product appearance, color, texture, etc). 

Utilize technical knowledge to prevent and identify the root cause of process or product failures. 

Continuous improvement of product quality through attention to process expected. 

Additional duties as assigned. 

Absence 

In the absence of key personnel, the employee’s supervisor, or qualified designee (one that has been trained in the key employee's duties) is responsible to complete or delegate the completion of all required tasks and responsibilities. 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned. 

Qualifications 

Bachelor’s degree (B.A.) from an accredited four-year college or university and 2+ years’ experience in a related field (food safety, quality assurance, harvest processing, or USDA inspection); or equivalent combination of education and experience.

Experience acting as a lead by providing training, coaching or mentoring to less experienced staff or through managing a process or project.

Working knowledge of meat processing

Comprehensive knowledge of USDA, HACCP, and SSOP requirements.

HACCP Certified, preferred.

Ability to uphold regulatory, company and customer standards.

Ability to respond to common inquiries or complaints from customers.

Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software; QMS system and SAP; preferred.

Strong oral and written communication skills.

Strong decision making and problem-solving skills.

Excellent planning and organizational skills with demonstrated multi-tasking and project management skills.

Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.

Bilingual, preferred.

May be required to work long hours and weekends.

Ability to work well with others in fast paced, dynamic environment.

Ability to be respectful, approachable and team oriented while building strong working relationships and a positive work environment

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodation may be made to enable individuals to perform the essential functions.  

Work Environment & Physical Demands 

The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Plant setting. The plant environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals. 

Noise level in the work environment is usually moderate but can be loud when in the production area. 

Ability to lift and/or move up to 50 pounds 

Ability to perform repetitive tasks, walk, and stand for prolonged period of time. 

Specific vision includes close vision, distance vision, and ability to adjust focus. 

Exposed to temperatures ranging from below 40 – above 90 degrees, working in warm and cold area simultaneously.  

Continually stand and use hands to handle or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. 

Some Responsibilities will require work in livestock areas with and around live animals. 

IndSPR - HP

EEO/AA Information

Smithfield is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, age, gender identity, protected veterans status, status as a disabled individual or any other protected group status or non-job characteristic as directed by law.

If you are an individual with a disability and would like to request a reasonable accommodation for any part of the employment selection process, please call us at 757-357-1595.