Chef – Research & Development

Universal Global Ventures, Inc. ("UGVI") is a division of Universal Corporation which is headquartered in Richmond, VA. UGVI is a plant-based food ingredients business. UGVI sources and processes vegetable and fruit ingredients as well as flavorings and extracts for food and beverage end markets. The company is focused on the plant-based ingredient processing segment of the agricultural value chain, where we believe we possess significant operational and commercial expertise.

This platform aligns with our parent company’s (Universal Corporation) diversified, global procurement strategy, commitment to supplying high-quality products to our customers, and strong value-added processing capabilities.

Universal Corporation is headquartered in Richmond, Virginia, and is the leading global leaf tobacco supplier. Today, we are a global business-to-business agri-products supplier to consumer product manufacturers that sources and processes leaf tobacco and plant-based ingredients. Domestically, Universal employs over 1,500 permanent and seasonal workers, and its revenues ending March 31, 2023, were slightly over $2.5 billion.

For more information on our three companies in the ingredients platform, visit our websites at  ;  ;

We are seeking a creative and highly experienced Chef – Research & Development to lead culinary innovation and support the development of new food products from concept to commercialization. This role involves working closely with cross‑functional teams—including food scientists, product developers, marketing, and operations—to translate culinary trends and consumer insights into scalable, high‑quality products. The ideal candidate will have a strong culinary background combined with experience in food innovation, prototyping, and ingredient functionality.

• Lead the development of innovative recipes, prototypes, and product concepts aligned with brand strategy and market trends.
• Collaborate with sale, marketing, and manufacturing teams to translate culinary ideas into commercially viable products.
• Conduct bench trials and small‑scale kitchen experiments to test formulations, techniques, and ingredients.
• Stay up to date on culinary trends, global cuisines, ingredient innovations, and consumer preferences.
• Present new concepts and prototypes to internal stakeholders and clients, articulating culinary rationale and product benefits.
• Participate in sensory evaluations, shelf‑life studies, and product testing to ensure taste, texture, and visual appeal meet quality standards.
• Maintain a well‑organized test kitchen and ensure all culinary activities comply with food safety and hygiene regulations.
• Document all formulations, procedures, and iterations for handoff to food technologists and commercialization teams.
• Provide culinary insight and support for customer presentations, sales pitches, and trade shows.
• Culinary degree from an accredited institution; additional training in food science or product development is a plus.
• Minimum 5–7 years of experience as a professional chef, plus 2 years in an R&D or food innovation role preferred.
• Strong understanding of ingredient functionality, food systems, and scalable recipe development.
• Proven ability to ideate and execute recipes that are both trend‑forward and production‑feasible.
• Experience working in or with manufacturing, CPG (consumer packaged goods), or QSR (quick‑service restaurant) environments is highly desirable.
• Strong collaboration and communication skills; comfortable presenting to both technical and non‑technical audiences.
• Proficient in Microsoft Office and recipe management or formulation software.

We offer a wide range of market‑competitive total rewards that include 401(k) match, merit increases, paid holidays, medical, dental, life, vision, and short and long‑term disability benefits, to name a few.