FAQs
Do we support remote work?
Yes, we do remote work but in a hybrid format, requiring regular attendance in the office each week.
What qualifications are required for this position?
The position requires 10+ years of professional experience as a restaurant critic or food writer, along with 4+ years of professional or educational culinary experience.
Is there a specific writing style expected from the critic?
Yes, candidates should demonstrate strong writing skills with a distinctive voice and prose style that reflects confidence, thoughtfulness, and engagement.
Will the restaurant critic need to travel?
Yes, the role involves frequent travel to write about restaurants on a national scale.
What is the salary range for this position?
The annual base pay salary for this role is between $122,529.16 and $170,000.00.
How important is social media fluency for this job?
Social media fluency is essential, as the critic will be expected to engage with various platforms and create content for them.
What types of content will the critic be expected to produce?
The critic will produce engaging restaurant reviews, critical essays, quick-turn pieces in reaction to news, lists of recommendations, and multimedia content in collaboration with colleagues.
Is there a commitment to diversity and inclusion in the hiring process?
Yes, The New York Times is committed to a diverse and inclusive workforce and strongly encourages candidates from various backgrounds to apply.
To whom does this position report?
This role reports to the Deputy Editor, Food & Cooking.
What type of culinary knowledge is required for this job?
The critic should possess deep culinary knowledge covering ingredients, cooking techniques, and a variety of cuisines to provide informed insights.