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Gourmet Magazine Jobs (NOW HIRING)

Henri's Bakery & Deli

Bakery Decorator

Atlanta, GA

$18 - $20/hr

Six years later, his passion for creating gourmet baked goods and for serving others led him to ... by W Magazine in 1976. In 1984, a second location of Henri's opened in Sandy Springs. In 2016 ...

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How much do gourmet magazine jobs pay per hour?

As of Jul 17, 2026, the average hourly pay for gourmet magazine in the United States is $17.79, according to ZipRecruiter salary data. Most workers in this role earn between $14.66 and $18.99 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Magazine Editor, and why are they important?

To thrive as a Magazine Editor, you need strong editorial judgment, excellent writing and proofreading skills, and a background in journalism, communications, or a related field. Familiarity with content management systems, Adobe Creative Suite, and digital publishing tools is typically required. Leadership, creativity, and the ability to collaborate with diverse contributors are essential soft skills for this role. These competencies are crucial for producing high-quality publications, meeting deadlines, and maintaining the magazine's voice and standards.

What is the difference between Gourmet Magazine vs Food Writer?

AspectGourmet MagazineFood Writer
CredentialsJournalism or culinary background often preferredCooking skills or culinary education beneficial
Work EnvironmentMagazine publishing, editorial teamFreelance or employed, various settings
Industry UsagePrint and digital media, food journalismArticles, blogs, cookbooks, media appearances

Gourmet Magazine is a publication focusing on high-end culinary content, while a Food Writer creates content across various platforms, including magazines, blogs, and books. Both roles require strong writing skills and culinary knowledge, but Gourmet Magazine is a specific employer or publication, whereas a Food Writer is a broader profession.

What is Gourmet Magazine?

Gourmet Magazine was a renowned American food and travel publication that focused on fine dining, recipes, and culinary trends. Established in 1941, it became known for its in-depth articles, photography, and coverage of both domestic and international cuisine. The magazine ceased publication in 2009, but its influence continues through archived content and its impact on food journalism. Many of its editors and contributors have gone on to shape the culinary world in significant ways.

What are the typical responsibilities of a writer at Gourmet Magazine, and how do they collaborate with editors and photographers?

As a writer at Gourmet Magazine, your daily responsibilities include researching culinary trends, pitching article ideas, conducting interviews with chefs and industry experts, and writing engaging features about food and travel. You will closely collaborate with editors, who guide the tone and direction of your articles, and work alongside photographers to ensure that written content is complemented by visually appealing imagery. This collaborative environment requires strong communication skills and adaptability, as editorial priorities can shift rapidly to accommodate timely food trends or breaking culinary news.
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What are the most commonly searched types of Gourmet Magazine jobs? The most popular types of Gourmet Magazine jobs are:
What job categories do people searching Gourmet Magazine jobs look for? The top searched job categories for Gourmet Magazine jobs are:
Packaging Employee - Part Time

Packaging Employee - Part Time

Nashoba Brook Bakery

Concord, MA • On-site

$15 - $21/hr

Part-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 16 days ago

Job description

DESCRIPTION
Nashoba Brook Bakery, located in West Concord Center, is looking for dependable and enthusiastic packaging and shipping employees to join our growing team at our busy artisan bakery.
You'll be responsible for helping us package orders and ship them out efficiently while ensuring the right products get to the right place. The packaging team works between 4-5pm and 2am, so reliable transportation is a must. Our ideal candidate has a positive attitude, basic math skills (addition, subtraction, multiplication, division), and is motivated to work collaboratively in a team environment.
Must be able to work Saturday and Sunday.
$18 to start, we offer competitive compensation, room to grow, benefits such as health, dental, and vision insurances, as well as a 401K, paid time off and an amazing team to work with!! We look forward to hearing from you!
Requirements:
Have basic math skills
Willing to work in a team environment
Have an eye for detail and organization
Be able to use warehouse equipment as necessary
Able to work a variety of nighttime shift hours (4-5pm - 2am)
Warehouse experience is an asset!
Reliable transportation a must
Sunday availability is a must
REQUIREMENTS
  • Have an eye for detail and organization
  • Be able to use warehouse equipment as necessary
  • Be able to work a variety of nighttime shift hours (2nd and 3rd shifts, hours vary between 4-5pm - 2am)
  • Previous warehouse experience an asset!
  • Reliable transportation
  • Previous Bread Slicing equipment experience an asset!
  • Sunday availability is a must

Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, "Do you remember how we talked about starting a bread business? Well, I'm ready." John thought hard for at least one day before he called Stu back and said, "Let's do it."
Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.
In the end, the bakery's home was designed to be many businesses fit into one space. There is, of course, the kitchens - about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that café patrons are able to look in on the operation. The café is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a café, a takeout lunch spot, and a coffee shop all under one roof.
With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the "Slow Rise" breads in your neighborhood market and come have lunch by the Nashoba Brook.

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