R & D Scientist, Culinary

George's Inc.; Springdale (AR); On-site; USD 70,000 - 100,000; Full time

Job summary

George’s Inc. in Springdale, AR is seeking a Culinary Scientist to develop innovative, customer-focused solutions that align with market trends and business goals.

The role blends culinary expertise with food science to research, develop, and commercialize new products while improving existing offerings. You will lead concept development, run bench-top and plant trials, work with Marketing, Sales, Operations, and QA to bring products to market, and document formulations and results.

Qualifications

• Bachelor’s Degree in Food Science, Poultry Science, Culinary Science, or related field.
• 3+ years in corporate culinary, food manufacturing, restaurant innovation, R&D, or related role.
• Working knowledge of product development translating bench-top concepts to manufacturing.
• Experience supporting customer-focused innovation and commercialization initiatives.
• Strong communication and cross-functional collaboration.

Responsibilities

• Lead development and commercialization of new products from concept through plant implementation.
• Research ingredients, flavor systems, processing technologies, and trends to drive innovation.
• Develop culinary concepts, recipes, prototypes, and product solutions.
• Conduct bench-top and plant trials; validate formulations and scalability.
• Apply culinary and food science to optimize flavor, texture, shelf life, and quality.
• Maintain documentation of formulations, tests, and commercialization activities.
• Collaborate with Marketing, Sales, Operations, Production, and QA to launch products.
• Support plant trials and commercialization with culinary guidance for scale-up.
• Present findings and recommendations to stakeholders and customers.

Skills

Culinary Science

Food Industry Knowledge

Analytical Skills

Cross-functional Collaboration

Project Management

Education

Bachelor’s Degree in Food Science

Master’s Degree in Food Science (preferred)

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

SUMMARY

The Culinary Scientist is responsible for developing innovative, customer-focused solutions that align with market trends, operational requirements, and business objectives. This role combines culinary expertise with food science principles to research, develop, and commercialize new products while continuously improving existing offerings.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Lead the development and commercialization of new products from culinary concept through plant implementation, ensuring alignment with customer needs and business objectives.
• Research and evaluate ingredients, flavor systems, culinary techniques, processing technologies, and emerging food trends to drive innovation and continuous product improvement.
• Develop culinary concepts, recipes, prototypes, and product solutions that address market opportunities, consumer trends, and customer requirements.
• Conduct bench-top and plant trials, validate formulations, and analyze results to ensure product quality, functionality, scalability, and manufacturability.
• Apply culinary and food science principles to optimize flavor, texture, appearance, ingredient functionality, shelf life, and overall product quality.
• Maintain accurate documentation of formulations, recipes, specifications, testing results, project activities, and commercialization processes.
• Collaborate with Marketing, Sales, Operations, Production, and Quality Assurance teams to translate consumer insights and customer needs into successful product launches.
• Support plant trials and commercialization activities by providing culinary and technical expertise, troubleshooting, and formulation guidance to ensure successful scale-up.
• Present culinary concepts, product applications, technical findings, and recommendations to internal stakeholders and customers while supporting innovation initiatives and business development projects.

SUPERVISORY RESPONSIBILITIES

This position will not have supervisory responsibility.

EDUCATION and/or EXPERIENCE

• Required
  • Bachelor’s Degree in Food Science, Poultry Science, Culinary Science, or related field
  • 3+ years experience in corporate culinary, food manufacturing, restaurant innovation, R&D, or a related food industry role.
  • Working knowledge of product development processes that translate bench-top concepts into commercial manufacturing environments.
  • Experience supporting customer-focused innovation and commercialization initiatives.
  • Strong analytical, problem-solving, project management, and organizational skills.
  • Excellent written and verbal communication skills with the ability to collaborate cross-functionally.

• Preferred
  • Master’s Degree in Food Science, Poultry Science, Culinary Science, or related field.
  • Certified Culinary Scientist (CCS) or Certified Research Chef (CRC), or equivalent.
  • Experience in poultry, protein, or value-added food product development.

George’s is committed to providing reasonable accommodation to, among others, individuals with disabilities and disabled veterans. If you need an accommodation because of a disability to search, apply or interview for a career opportunity with the Company, please send an email to [e-mail] or call 479-927-7000 to let us know the nature of your request and your contact information to assist you

We are an Equal Opportunity Employer, including Disabled/Veterans