The New York Times is seeking a new restaurant critic with 'deep culinary knowledge' and social media fluency as the food world anticipates the successor to Pete Wells.
Contemporary restaurant criticism is emphasized to be more diverse, addressing an industry that has struggled with representation, potentially bringing fresh perspectives to the role.
The salary for the restaurant critic position ranges from $122,529.16 to $170,000.00, reflecting the high value the Times places on this influential role.
Since stepping down, Pete Wells continues to contribute to the food section with features, while interim critics adapt to new review formats including social media video explainers.
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