Food Editor/Dining Critic

Mar 17, 2014
Apr 16, 2014
Steve Fennessy
Full Time
Our food editor and dining critic is leaving us to become the national restaurant critic for Eater. We’re looking for his successor. The ideal candidate is a double-threat, bringing equal skill to both writing and editing. As a critic, you’re comfortable assessing a restaurant on its own ambitions and the part it plays in Atlanta’s dining scene. As an editor, you have a demonstrated talent for coaxing the best from contributors and ensuring that accurate and elegant prose serves a visually-driven design.

Atlanta magazine has its feet firmly planted in two worlds—print and digital—and so you will be as comfortable writing substantial reviews for the main magazine as you are dashing off quick hits for our website and social media, about everything from new restaurants to quirky trend pieces. But no matter the platform, your writing will be as much a pleasure to read as it is informative. Your writing will make us hungry, make us think, and make us laugh. And you will use the word "delicious" only in conversation.

You think in non-linear terms, and know when a pitch for a 500-word piece will work better as a snarky info-graphic or simply a caption under a fun photograph. You’ll be arriving just as we’re tackling a redesign. Your ideas will shape the new architecture of both the website and the print magazine. You’ll also be contributing to and/or at the helm of at least three food-related packages a year, not the least of which is our upcoming “Top Fifty Restaurants” this fall.

If it sounds like a lot, it is. But you’ll be leading the food conversation in one of the most culinarily dynamic cities in America, where tradition meets modernity and where chefs are becoming ever more daring, sometimes at their own commercial peril. Writing about food and dining in Atlanta is to recognize that it’s about more than just what’s on your plate, it’s the story of place and people.

•Write one main restaurant review a month, along with several other smaller ones, that appear both in print and/or online.
•Coordinate, assign, contribute to and edit (alongside our deputy food editor) the monthly Appetite section.
•Supervise deputy food editor and assign stories to contributors, spinning their copy into gold.
•Conceive, coordinate and contribute to occasional cover packages that are food- and dining-related.


•At least five years of journalism experience, with two or more writing about food and dining
•At least three years of editing experience, preferably food-related
•Facility with all dominant forms of social media
•Abundant sense of humor, wicked intelligence, and boundless curiosity
•Working knowledge of food trends, obscure ingredients, and world cuisines

SALARY: Competitive. Commensurate with experience.

HOW TO APPLY: Email Steve Fennessy, editor in chief, at with subject line “food editor and critic.” Include a detailed resume, salary history, writing samples (preferably links, but attachments are okay, too), and a note explaining your philosophy of being a dining critic in today’s atomized media world. Deadline for applying is March 31. Extensions dubiously considered. Finalists for the position should be prepared to critique the magazine and for a possible test review here in Atlanta. NO PHONE CALLS.


More jobs like this