Editor, Books

Location
Brookline
Posted
Feb 05, 2014
Closes
Mar 07, 2014
Contact
Human Resources
Category
Publishing
Duration
Full Time
POSITION SUMMARY:
EDITOR, BOOKS

An Editor on the book team will take the lead on book projects as assigned, either repurposed books drawing upon our archives or books that require all-new or largely new recipe development. The Editor must have a strong knowledge of food and cooking and be able to envision, organize, and write new material or repurpose existing material in a fresh and creative way. The Editor will edit and manage book projects carefully to ensure consistency, working closely with the kitchen team as needed. On some projects, the Editor may collaborate with senior members of the editorial team, working under their direction.

The Editor must understand how all the parts of the book fit together and work with other members of the book team to ensure that all visual and editorial components are accurate, well written, and completed in a timely fashion; the Editor must use systems in place to manage art needs across books working closely with key kitchen staff and the Art Director. The Editor must communicate effectively with the Editorial Director of Books on an ongoing basis.


ESSENTIAL ELEMENTS OF POSITION:

•Carefully edit all recipes, headnotes, essays, and any other material on assigned books for style, clarity, consistency, and practicality following the company’s universal style guide. Be mindful of the targeted page count; cut and/or add copy as required; write additional editorial material as necessary. In short, make sure that the book meets the highest possible standards and the vision created for the book at the outset.
•Monitor kitchen-based books through the recipe development phase, making sure that they stay on track with the editorial vision established as well as on budget and on schedule. Hire freelance copyeditors, proofreaders and indexers.
•Work closely with the copyeditor, design team, book production team, proofreader, and indexer to be sure that all phases of production are carefully and accurately managed. Communicate effectively at every phase. Track changes and alterations through all final phases, making sure all necessary deletions or additions are made correctly.
•Ensure that the company’s Editorial Director reviews content at the appropriate time and respond to his questions and concerns. Work closely with other senior members of the team who must review content.
•Help organize tables of contents for new books as needed; survey concepts as needed and work with members of the team to get key recipes surveyed for new projects.
•Prepare sales-related materials for launch meetings and sales calls and present books at book launches.
•Write flap copy and work with the Editorial Director to ensure the quality of all the physical elements of the book including front and back covers, case, etc.
•Compose art lists for books and work with production to help maintain an organized art archive. Make sure that all illustrations, photos, and captions are orchestrated well in advance. Oversee and track all photo and illustration work.
•Review and check corrections at all stages from manuscript to bound book. Also, review and check corrections on book-related materials, as needed, such as title information sheets, catalog copy, and other book-related materials.

SKILLS AND ABILITIES:

•Very strong editorial and writing skills and the ability to steer/advise others working on a book so that their editorial work meets standards of the highest quality.
•Ability to conceive of, organize, and write new content for books as well as edit/repurpose existing material appropriately for a given project.
•The experience and leadership ability to coach and nurture a young team of test cooks who need help growing their editorial/writing skills
•Strong organizational and project management skills; the ability to work ahead, anticipate and solve problems and ensure that all the moving parts of a book are completed on time.
•The ability to collaborate with a diverse group of talent and work effectively as part of a team.

EDUCATION AND EXPERIENCE:

•Minimum 5 years hands-on editorial experience
•Experience working with copyeditors and proofreaders
•Experience editing recipes and working with food-related content.
•A strong and practical knowledge of food history, science, and cooking.
•Book editorial experience highly desirable but not essential
•BS (or equivalent) in a related field.


Qualified candidates should send a cover letter, salary requirements, and resume via email with with Editor, Books 01 2014 in the subject line.

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