Tyson Restructures Segment Management
Tyson Foods is streamlining its organization in support of a growth strategy announced earlier this year, designed around the company’s segments of beef, pork, chicken and prepared foods.
“A dynamic market demands we become more agile while focusing on consumers, customers and the businesses that deliver our revenue and profit,” said Tom Hayes, president and CEO of Springdale, Ark.-based Tyson Foods. “This simple design creates individual responsibility for the performance of our segments to enable faster, better decisions.”
Group presidents have been selected to lead Tyson’s segments end to end. Each will report directly to Hayes and be responsible for growth strategy, execution and developing world-class teams in all product categories and customer channels that their segments serve:
- Sally Grimes – Group President, Prepared Foods
- Doug Ramsey – Group President, Poultry
- Noel White – Group President, Fresh Meats (Beef and Pork) and International
Hayes’ other direct reports will continue to include Scott Rouse, chief customer officer; Mary Oleksiuk, chief HR officer; Scott Spradley, chief technology officer; David Van Bebber, general counsel; Dennis Leatherby, CFO; and Justin Whitmore, chief sustainability officer.
Chief Integration Officer George Chappelle will continue to lead the integration of AdvancePierre Foods, then transition to the role of COO for prepared foods, reporting to Grimes.
With these changes, Andy Callahan, president of North American foodservice and international, and Monica McGurk, chief growth officer, will be leaving the company. “On behalf of the board and management I would like to thank Andy and Monica for their hard work and valuable contributions to Tyson Foods, we wish them well,” Hayes said.
Founded in 1935, Tyson Foods Inc. has a broad portfolio of products and brands including Tyson, Jimmy Dean, Hillshire Farm, Ball Park, Wright, Aidells, IBP and State Fair.