Key Skills

Job Description

About Nimble Nimble provides a fair, flexible food processing infrastructure for nature-inclusive and organic farmers. We make seasonal precut vegetable mixes for chefs, caterers, and food businesses with professional kitchens. By directly linking chefs to local farmers with ready-to-cook products, we enable chefs to serve healthy, high-quality ingredients with ease. Our customers include offices, hospitals, public organisations, and the wider hospitality sector. Our new cutting facility can handle lower quantity vegetables from smaller farms, making us ideal to cut “wonky” vegetables. This flexibility allows us to support farmers who are often excluded from traditional processing systems, giving them greater market access and a direct sales point for multiple vegetables they grow. About the role The main purpose of this role is to support the co-founders with Nimble product and processing implementation. The key tasks will be: Help process our products three times a week including washing and prepping vegetables; and labeling and making stickers for the products. Collect data on operations for different processing steps, especially timings, waste percentages and inventory. Look into testing our vegetables internally for information on nutrients, such as the Brix tests. Look into making SOPs to help document how the process is done in the cutting facility. For this, we are looking for someone passionate about food operations and food products. This role will also involve hands-on operational activities: processing vegetable mixes for our customers (3 days a week) where you’ll get to spend time in the kitchen working directly with our product lines. Please be aware, we work at cooler temperatures ranging from 6-12 degrees celsius. We can supply warm layers for you but you need to also be able to work 2-3 hours in a row in a cold room. Responsibilities Support in preparation of the processing, and processing day - 50% (this includes manual work) Operational Efficiency and Documentation - 10% An educational interest of Nimble that align with you - 20% Help with placing the orders, managing inventory and invoicing. - 20% This is what we are looking for in the role, but we’d love to hear about your specific interests and goals, sit down and integrate these, such that we can make sure you get the most out of this experience. Skills and qualifications for the position: Organised with attention to detail Resourceful and a problem solver Capacity to work autonomously Hard worker and team player Knowledge and/or curiosity on the Dutch sustainable food system Loves food (to eat it, cook it, learn about it, all or some mentioned) Baseline interest in a startup environment Practical Details The internship lasts a minimum of 6 months (longer is also possible), ideally beginning in December 2026. The role is based in Rotterdam. It requires being physically in our cutting kitchen 3 times a week in Rotterdam Zuid (near the train station). The internship comes with a monthly stipend of 500 euros and would ideally be a 4-5 days per week commitment. We also have a travel budget of 100 euros a month for public transportation. Application Deadline The final deadline for applications is midnight CET on Monday 23rd November. If you can, please get your applications in early, as we will review them on a rolling basis. Applicants must have the right to work in the European Union or an existing visa that covers the length of the internship. There is an opportunity to move from an internship into a full time job for interns with good working experience and rights to work in the Netherlands.

Core Responsibilities

Support vegetable processing, including washing, preparation, labeling, and packaging, and assist with orders, inventory, and invoicing. Collect operational data, explore internal nutrient testing, and help document processing procedures through standard operating procedures.

Requirements

Candidates should be organized, detail-oriented, resourceful, able to work independently and as part of a team, and interested in food and sustainable food systems. The role involves manual work in a 6–12°C kitchen, including working in a cold room for two to three hours at a time; applicants must have the right to work in the EU or a visa covering the internship.

Benefits

• Travel Budget for Public Transportation