Greg Willis started working for the company on June 1, 1986, which was Rockingham Poultry Co-op at that time. His first job, 39 years ago was in the KFC department and he worked on night shift for 6.5 years. During that time, he worked a variety of jobs, including back up scale operator, jack driver and machine adjuster. Greg was promoted to Lead in Icepack, and then went on to Shipping Clerk and acting KFC Supervisor. He participated in a supervisory training program, trained by Raymond Keplinger, which led him to pursue his role in management. Years later, he assisted in training Front Line Leadership classes, along with Ron Winter. They taught all managers and supervisors and the class he enjoyed the most consisted of the senior managers from the corporate office in Broadway, VA. Greg eventually transferred to day shift, worked in Shipping and Evis until one day he received a call from Walt Shafer while on vacation informing him that he had a new job in the new Production Coordination Department, which he helped develop. He became 2nd Processing Superintendent until the departments were split up into night and day shift. After that, he was involved in starting Production Assessment, which was responsible for all product tares, scale training, and developing reports for every department. Ray Kile was instrumental in developing this department and his Navy experience contributed to expanding the reporting accuracy. They became more involved in the kill schedule, helping production coordination with sales orders. After the Pilgrim’s bankruptcy, the jobs were eliminated and the responsibilities were allocated to others. Greg now works with Live Operations with the kill schedule, tracking bird weight accuracy, updating and tracking feed conversion, gain per day, hatchery numbers, placements and schedules.
I asked Greg about the changes since he began working and he said everything! Jobs once performed by hand are now automated. When KFC machines were replaced by Dapec machines, cutting accuracy and birds per minute improved. The bird weight system is now more computer driven and more accurate. Greg was asked to head up a new safety committee and helped write one of the first safety manuals. After that, the complex hired its first safety manager.
Greg and I talked about the supervisors and managers he has worked for during his years with the company. He said his favorite was Raymond Keplinger, who taught him so much. He learned from all of them, and did mention Walt Shafer, Bill Keplinger, Scott Varner, Mark Walters, Carl Thompson, Tim Cullers, Scott Fawley and Allen Collins.
When I asked Greg about the most memorable event he remembers since he started working, he said there are a few. The transition to the new plant in the 1990’s, the new Dapec and Cutup machine installs and the phone call from Walt about his new job is unforgettable. Another good memory about Walt is when Walt left the company, he finally gave Greg a “Red hat”, which was known to be an appreciation award from him. Greg said he waited a long time for that hat.
When Greg isn’t working, he tries to spend as much time as possible with his three children. One son is a teacher at Union Schools and a soccer coach; one son trims trees and a daughter is in high school. He likes to take them on vacation and taught his daughter to drive. Greg also has an identical twin brother!
What does the future hold for Greg? He is getting closer and is looking forward to retirement. He wants to spend as much time as he can with his kids.
Thank you, Greg, for your dedication, hard work and loyalty to our Company!
About Pilgrim’s
Pilgrim’s employs more than 56,000 people and operates protein processing plants and prepared-foods facilities in 14 states, Puerto Rico, Mexico, the U.K. and continental Europe. The Company’s primary distribution is through retailers and foodservice distributors. For more information, please visit www.pilgrims.com.
