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THE VEGETARIAN BUTCHER (PART OF UNILEVER) IS LOOKING FOR A CULINARY CHEF WHO HELPS TO DEVELOP THE BEST TASTING PLANT BASED PRODUCTS.

(No shift work - working from Monday – Friday)                       
Location: Unilever R&D, Wageningen

Full-time

Travel: Up to 20%

Meat to please you! At the Vegetarian Butcher we’re looking for new ‘meat on the block’ to join us in the biggest food revolution of all times.
              
Ten years ago on October 4th (world animal day) Jaap Korteweg, 9th generation farmer and meat lover, founded The Vegetarian Butcher (TVB). Together with a devoted team of chefs and scientists he created innovate and sustainable meat successors directly from beans and legumes.  Great tasting meat products, perfect i-meat-ations in flavor, texture and juiciness, but without the use of the animal.

This was the start of our mission to become the biggest butcher in the world, by making plant-based meat the new standard. We try to make our mission a reality Through Craftmanship, Human Connections, Entrepreneurship, Rebelliousness, Humour, Passion, Optimism, Sustainability and Pioneering. When Unilever acquired the company end of 2018 they joined in on this mission and committed to accelerate the biggest food revolution of all time.

Since the acquisition of the TVB by Unilever, the company is scaling-up fast. In this journey at exponential pace we are looking for a Culinary Chef at Unilever R&D in Wageningen who has the passion to change the world! 

Unilever R&D has built a new Global Foods Innovation Centre in Wageningen, the Netherlands. In this way Unilever creates critical mass in expertise areas to ensure that the technologies ultimately bring benefit-led, breakthrough innovations to the markets. In addition, we aim to evolve our R&D sites into innovation ecosystems to leverage the knowledge and expertise of external partners.

THE MAIN RESPONSIBILITIES OF YOUR ‘CHOP’ TO BE DONE

Deliver culinary expertise to the formulation team and support the formulation agenda across projects of The Vegetarian Butcher.

• Acts as the global The Vegetarian Culinary Butcher chef in the Unilever Foods Solutions (UFS) and retail Chefs network.
• Speed up route to market by forming a Chef collective that represents the country, global commonalities.
• Develop culinary attributes based on close interaction with Consumer Marketing Insight Consumer Technical Insight to form segmentation that spans across Retail / UFS and Chains.
• Maintain a benchmarking program to keep abreast of competitor launches and market developments in this area.  
• First point of contact for product developers for all culinary related questions.
• Create culinary briefs for new products, based on business partners inputs, culinary insights, cooking methods, habits and in full alignment with local retail and UFS chefs in key countries.
• Pro-actively drives efficient (business-aligned) product approval during the project phases.
• Deliver ammunition to create impact-full and inspiring selling stories via demonstration of product benefits, application demos and claims.
• Design and deliver functionality tests required to prove product performance and support claims.
• Supports customer product demonstration for key global customers.
• Supports global and local customer team with insights how products are used in franchisee restaurants, develops application tests to make sure our products are meeting customers Standard Operation Procedures.
• Have good understanding of technologies applied in The Vegetarian Butcher portfolio and support technology selection based on product culinary attributes.
• Lead product photography culinary sessions.

Key contacts

• Internal – Chefs network, Projects team members, Marketing, Consumer Marketing Insight,
  Consumer Technical Insight.
• External – customers, suppliers, 3rd party producers, agencies, etc.

WHAT ARE WE LOOKING FOR IN A CULINARY CHEF?

Key competencies and skills

• Top level culinary expertise acquired in international restaurant and/or catering environment.
• Knowledge on operational product applications in global chains.
• Deep understanding of consumer and customer trends and ability to translate culinary insights and trends into products and recipes.
• Working knowledge of professional kitchen management.
• Independent, proactive and solution-oriented mindset.
• Leadership skills.
• Good organisation & communication skills.
• Working Knowledge of consumer testing and translating this into key attributes .
• Full understanding of roles and responsibilities of various functions in projects .
• Project Management.
• Languages: fluent English (verbal and written).
• Ability to use MS office tools.