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Culinary Research Development Chef Jobs in Arkansas

Upper Crust Food Service

Field Chef

Fayetteville, AR · On-site

The Field Chef is a campus-wide culinary role designed to provide agile daily coverage across all ... Participate in semi-annual development reviews with the Area Manager covering culinary skills ...

Georgesinc

R & D Scientist, Culinary

Springdale, AR · On-site

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 ...

Upper Crust Food Service

Field Sous Chef

Fayetteville, AR · On-site

$47K - $64K/yr

Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students ... Participate in semi-annual development reviews with the Area Manager covering culinary skills ...

Upper-Crust-Food-Service

Field Sous Chef

Fayetteville, AR · On-site

$60 - $80/hr

Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students ... Participate in semi-annual development reviews with the Area Manager covering culinary skills ...

SeaWorld

Executive Chef

Busch, AR · On-site

$62K - $85K/yr

You'll oversee all daily Culinary Operations of Restaurants, Carts & Kiosks, Specialty Snacks ... Responsible for training and development of staff What it takes to succeed: * 3+ years' experience ...

Culinaire

Executive Chef

Little Rock, AR · On-site

$83K - $88K/yr

Our Culinary mission will combine art and dining, presenting a locally sourced and inspired cuisine ... Participates and attends departmental meetings, staff development, and professional programs, as ...

Compass Group

Executive Chef

Little Rock, AR · On-site

$83K - $88K/yr

Our Culinary mission will combine art and dining, presenting a locally sourced and inspired cuisine ... Participates and attends departmental meetings, staff development, and professional programs, as ...

Compass Group

Executive Chef

Little Rock, AR

$83K - $88K/yr

Our Culinary mission will combine art and dining, presenting a locally sourced and inspired cuisine ... Participates and attends departmental meetings, staff development, and professional programs, as ...

Compass Group

Executive Chef

Little Rock, AR · On-site

$83K - $88K/yr

Our Culinary mission will combine art and dining, presenting a locally sourced and inspired cuisine ... Participates and attends departmental meetings, staff development, and professional programs, as ...

Davidson Hospitality Group

Executive Chef

Little Rock, AR · On-site

$68K - $94K/yr

As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity ...

Little Rock Marriott

Executive Chef

Little Rock, AR · On-site

$68K - $94K/yr

As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity ...

Davidson Hospitality Group

Executive Chef

Little Rock, AR · On-site

$80 - $100/hr

As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity ...

Little Rock Marriott

Executive Chef

Little Rock, AR · On-site

$60 - $80/hr

As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity ...

Little Rock Marriott

Executive Chef

Little Rock, AR · On-site

$68K - $94K/yr

As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity ...

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Culinary Research Development Chef information

See Arkansas salary details

$38K

$69.3K

$110K

How much do culinary research development chef jobs pay per year?

As of Sep 9, 2026, the average yearly pay for culinary research development chef in Arkansas is $69,289.00, according to ZipRecruiter salary data. Most workers in this role earn between $45,100.00 and $97,200.00 per year, depending on experience, location, and employer.

What is a culinary research development chef?

A Culinary Research Development Chef is a professional chef who specializes in creating and developing new recipes, food products, and menu items for restaurants, food manufacturers, or culinary brands. They combine their culinary expertise with food science to innovate and improve flavors, textures, and nutritional value. These chefs often work in test kitchens, collaborating with food scientists, marketing teams, and production staff to ensure new products are delicious, safe, and commercially viable. Their work helps bring new food concepts from idea to table, often influencing food trends and industry standards.

How does a culinary research development chef typically collaborate with cross-functional teams during the product development process?

Culinary Research Development Chefs frequently work alongside food scientists, marketing professionals, and production teams to create innovative recipes and products. This collaboration often involves participating in brainstorming sessions, conducting taste panels, and iterating on formulations to meet both culinary standards and production feasibility. Clear communication and openness to feedback are essential, as these chefs must balance creativity with technical constraints and market demands. Strong teamwork skills ensure that concepts move smoothly from kitchen prototypes to large-scale manufacturing.

What are the key skills and qualifications needed to thrive as a culinary research development chef, and why are they important?

To thrive as a Culinary Research Development Chef, you need expertise in culinary arts, food science, and recipe development, often supported by a culinary degree and relevant industry experience. Familiarity with food safety regulations, R&D kitchen equipment, and product development software is highly beneficial. Creative problem-solving, attention to detail, and strong collaboration skills help you excel in innovating and refining new food products. These abilities ensure successful product launches that meet quality, safety, and market expectations.

What is the difference between Culinary Research Development Chef vs Food Scientist?

AspectCulinary Research Development ChefFood Scientist
CredentialsCulinary degree or culinary certifications, culinary experienceDegree in food science, chemistry, or related field
Work EnvironmentTest kitchens, culinary labs, food companiesLaboratories, research facilities, manufacturing plants
Industry UsageDevelops new food products, recipes, and flavorsResearches food properties, safety, and quality

The Culinary Research Development Chef focuses on creating new recipes and food products through culinary expertise, often working in test kitchens. In contrast, a Food Scientist conducts scientific research on food properties, safety, and quality, typically in laboratory settings. Both roles are essential in food innovation but differ in their approach and daily tasks.

What are popular job titles related to Culinary Research Development Chef jobs in Arkansas?

For Culinary Research Development Chef jobs in Arkansas, the most frequently searched job titles are:

What job categories do people searching Culinary Research Development Chef jobs in Arkansas look for?

The top searched job categories for Culinary Research Development Chef jobs in Arkansas are:

What cities in Arkansas are hiring for Culinary Research Development Chef jobs?

Cities in Arkansas with the most Culinary Research Development Chef job openings:

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Infographic showing various Culinary Research Development Chef job openings in Arkansas as of September 2026, with employment types broken down into 1% Internship, 1% As Needed, 83% Full Time, 13% Part Time, and 2% Contract. Highlights an 86% Physical, 3% Hybrid, and 11% Remote job distribution, with an average salary of $69,289 per year, or $33.3 per hour.

Field Chef

Fayetteville, AR • On-site

Upper Crust Food Service
Catering • 51 - 200 employees
Learn more about Upper Crust Food Serviceexternal

Full-time

Posted 5 days ago

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

16th of 68 rated caterers

Job description

At Upper Crust Food Service we believe great food does more than fill plates, it creates connection, strengthens communities, and transforms everyday experiences. Across college campuses, K-12 schools, camps, and Greek housing, our teams bring hospitality to life through fresh food, meaningful relationships, and service people can count on. While we began serving fraternity and sorority communities more than 15 years ago, we've grown into a national hospitality partner supporting a wide range of dining programs across the country. No matter the setting, our purpose remains the same: to show up for the people we serve and for one another.
If you're looking for meaningful work, real ownership, and a team that believes hospitality can make a difference, we'd love to meet you.
The Field Chef is a campus-wide culinary role designed to provide agile daily coverage across all houses on a qualifying campus and to serve as the on-campus bench for permanent Chef openings. Rather than being assigned to a single house, the Field Chef rotates across every house in the campus portfolio - stepping in to cover chef absences, support high-volume service, assist with special events, and partner with senior chefs on structured development.
Key Responsibilities:
Daily Coverage & Service Execution
  • Receive daily assignments from the Area Manager or Operations Specialist and report to the assigned house ready to lead service.
  • When covering an absent Chef, execute the house's planned menu to the standard expected by the house's clients - preserving continuity during the absence.
  • Manage back-of-house operations for the day including prep coordination, station setup, food safety compliance, and service execution.
  • Partner with the house's front-of-house team and house leadership on day-of logistics, dietary accommodations, and guest needs.

Cross-House Rotation & Campus Familiarity
  • Rotate across all houses served on campus, building working relationships with each house's team, clients, and leadership.
  • Learn each kitchen's equipment, inventory systems, vendor relationships, and service cadence.
  • Document insights, standards, and opportunities observed across houses to inform campus-wide best practices.

Prep, Events & Onboarding Support (coverage-light days)
  • Provide pre-service prep assistance at houses with high-volume meal periods.
  • Support new house onboarding during the first weeks of service on a new campus contract.
  • Execute special events including philanthropies, recruitment events, and formal dinners.
  • Complete structured shadow time with senior chefs as part of a documented development plan.

Development & Promotion Readiness
  • Participate in semi-annual development reviews with the Area Manager covering culinary skills, leadership, client management, and business acumen.
  • Build a portfolio of menu concepts, costed recipes, and service plans in preparation for independent menu ownership.
  • Maintain a professional, coachable posture across every rotation - the role's success depends on being welcomed into every kitchen on campus.

Qualifications:
Required
  • Culinary degree or equivalent professional kitchen experience.
  • 3+ years in a professional kitchen, with at least 1 year at the Sous Chef level or equivalent.
  • Demonstrated ability to execute a menu designed by another chef to that chef's standard.
  • Strong food safety knowledge; ServSafe certification or ability to obtain within 60 days of hire.
  • Flexibility and mobility - willingness to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends.
  • Strong interpersonal skills; ability to integrate quickly into established kitchen teams.

Preferred
  • Prior experience in high-volume residential, hospitality, or institutional food service.
  • Experience with menu design, recipe costing, and inventory management.
  • Exposure to dietary accommodation programs (allergen management, religious and lifestyle diets).

Special Demands:
  • The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
  • Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
  • Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
  • Must be able to lift and/or move objects up to 50 pounds.
  • Exposure to cleaning chemicals.

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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