The changes come less than six months after the company announced a new senior leadership team in February, following Hayes’ appointment on Dec. 31, 2016. At the time, the company said the enhanced structure was created to focus on consumers, customers, technology and sustainability, and to align management to Tyson Foods’ purpose and strategy.

The new structure is designed around Tyson Foods’ Beef, Pork, Chicken and Prepared Foods segments. Group presidents have been tapped to lead the segments end-to-end, with responsibility for growth strategy, execution and developing teams across product categories and customer channels. Sally Grimes will become group president of Prepared Foods, Doug Ramsey has been named group president of Poultry, and Noel White has been selected as group president of Fresh Meats (Beef and Pork) & International. Each will report to Tom Hayes, president and CEO of Tyson.

Tom Hayes, president and CEO, Tyson Foods

“A dynamic market demands we become more agile while focusing on consumers, customers and the businesses that deliver our revenue and profit,” Hayes said. “This simple design creates individual responsibility for the performance of our segments to enable faster, better, decisions.”

Hayes’ other direct reports will continue to include Scott Rouse, chief customer officer; Mary Oleksiuk, chief human resources officer; Scott Spradley, chief technology officer; David Van Bebber, general counsel; Dennis Leatherby, CFO; and Justin Whitmore, chief sustainability officer. George Chappelle, currently chief integration officer, will continue to lead the integration of the recently acquired AdvancePierre Foods business, then transition to the role of COO of the Prepared Foods segment, reporting to Grimes.

Other significant changes at Tyson Foods this year have included the planned divestitures of the Sara Lee frozen bakery, Kettle and Van’s businesses, which were announced in connection with the company’s agreement in April to acquire AdvancePierre Foods for $4.3 billion.