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Proofreader Jobs in New Rochelle, NY (NOW HIRING)

System One Holdings, LLC

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling. * Experience with product scale-up, commercialization, and plant trials.

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling. * Experience with product scale-up, commercialization, and plant trials.

Carnegie Hall

Manager, Booking

New York, NY · On-site

$72K/yr

Responsible for proofing, researching and publishing a high volume of Visiting Presenter event web pages with titles, repertoire, images, videos, and photo credits - all 3 venues; occasionally ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling. * Experience with product scale-up, commercialization, and plant trials.

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling. * Experience with product scale-up, commercialization, and plant trials.

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling. * Experience with product scale-up, commercialization, and plant trials.

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All JobsProofreader JobsProofreader Jobs in New Rochelle, NY

Proofreader information

See New Rochelle, NY salary details

$14

$28

$45

How much do proofreader jobs pay per hour?

As of Jul 15, 2026, the average hourly pay for proofreader in New Rochelle, NY is $28.46, according to ZipRecruiter salary data. Most workers in this role earn between $21.01 and $34.62 per hour, depending on experience, location, and employer.

What qualifications do I need to be a proofreader?

Proofreaders typically need a high school diploma or equivalent, strong language skills, and excellent attention to detail. Many employers prefer candidates with a bachelor's degree in English, journalism, or a related field, and proficiency with editing tools or style guides such as the Chicago Manual of Style or AP Stylebook.

What does a proofreader do?

A proofreader reviews written content to identify and correct errors in spelling, grammar, punctuation, and formatting. Their main goal is to ensure the text is accurate, clear, and consistent before it is published or shared. Proofreaders often work with authors, editors, and publishers to maintain high-quality standards in books, articles, marketing materials, and other documents.

Is there a demand for proofreaders?

Proofreading is a consistent part of the publishing, editing, and content creation industries, with demand driven by the need for error-free written materials. Freelance proofreaders and those with specialized skills in editing tools or certifications often find opportunities across various sectors, including publishing, marketing, and academic publishing.

What are some typical challenges proofreaders face when working with tight deadlines?

Proofreaders often encounter tight deadlines, especially when working with publishing houses, marketing agencies, or news organizations. The main challenge is maintaining a high level of accuracy and attention to detail while working quickly to meet these deadlines. It requires strong time management skills, the ability to focus under pressure, and sometimes collaborating closely with editors or writers to resolve last-minute issues. Staying organized and developing efficient workflows can help proofreaders consistently deliver quality work on time.

How much do proofreaders make?

Proofreaders typically earn between $12 and $30 per hour, depending on experience, location, and whether they work freelance or for a company. Entry-level proofreaders may start at lower rates, while experienced professionals or those with specialized skills can command higher pay. Salaries can also vary based on the complexity of the material and the tools used, such as editing software.

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

To thrive as a Proofreader, you need exceptional language proficiency, attention to detail, and a strong grasp of grammar and style, often supported by a degree in English or a related field. Familiarity with editing tools such as Microsoft Word, Adobe Acrobat, and style guides like AP or Chicago Manual of Style is typically required. Excellent time management, focus, and communication skills help proofreaders deliver accurate work and collaborate with writers or editors. These skills ensure that written materials are error-free, consistent, and professional, which is critical for maintaining credibility and quality in published content.

What is the difference between Proofreader vs Copy Editor?

AspectProofreaderCopy Editor
Primary FocusCorrects grammar, spelling, punctuationRevises style, clarity, structure
Skills & CertificationsLanguage proficiency, attention to detailLanguage skills, editing experience
Work EnvironmentPublishing houses, freelance, mediaPublishing, marketing, corporate
Common UsageFinal review before publicationContent development and improvement

Proofreaders focus on catching grammatical and typographical errors to ensure accuracy. Copy editors go beyond, revising content for clarity, style, and flow. While both roles require strong language skills, copy editing involves more in-depth editing and rewriting. Understanding these differences helps employers and job seekers identify the right role for their skills and career goals.

What Are Proofreaders?

Proofreaders are hired to review and find mistakes in printed or digital materials. Traditionally, they were employed by newspapers and book publishers to correct initial versions of writings before they printed final copies. Now, most proofreaders work on digital formats and are hired to read blogs, news sites, social media updates, and online reviews. A Proofreader sometimes doubles as a Copy Editor, correcting grammar and spelling mistakes as they work and offering suggestions to improve the copy. They also make sure the layout of the page is readable, and that page elements do not hinder or cover any text.

How do I get hired as a proofreader?

To get hired as a proofreader, candidates should develop strong language and grammar skills, often demonstrated through a relevant degree or certification. Building a portfolio of editing work and gaining experience with editing tools like Microsoft Word or Adobe Acrobat can improve job prospects; many employers also look for attention to detail and familiarity with style guides such as APA or Chicago Manual of Style.
More about Proofreader jobs
What are the most commonly searched types of Proofreader jobs in New Rochelle, NY? The most popular types of Proofreader jobs in New Rochelle, NY are:
What are popular job titles related to Proofreader jobs in New Rochelle, NY? For Proofreader jobs in New Rochelle, NY, the most frequently searched job titles are:
What job categories do people searching Proofreader jobs in New Rochelle, NY look for? The top searched job categories for Proofreader jobs in New Rochelle, NY are:
What cities near New Rochelle, NY are hiring for Proofreader jobs? Cities near New Rochelle, NY with the most Proofreader job openings:
Proofreader jobs near you
R&D Food Scientist

R&D Food Scientist

System One Holdings, LLC

Paterson, NJ • On-site

$110K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 10 days ago

Job description

Job Title: R&D Food Scientist
Location: Paterson, NJ, Onsite
Job Type: Direct Hire
Compensation: $110,000-$125,000
Shift: 8:30am-5pm (some flexibility)
Position Overview
We are seeking an experienced R&D Food Scientist to support the development, optimization, and commercialization of bakery products and ingredient systems. This role will focus on improving product quality, consistency, shelf life, and manufacturing efficiency while collaborating with cross-functional teams across R&D, Operations, Quality, Regulatory, and Procurement. The ideal candidate will have a strong background in bakery science, ingredient functionality, product development, and process optimization within the food manufacturing or CPG industry.
Requirements
  • Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field.
  • 3-5+ years of experience in food product development, food science, or bakery ingredient manufacturing within the food ingredients, baking ingredients, or Consumer Packaged Goods (CPG) industries.
  • Strong knowledge of bakery ingredient functionality, including flour systems, gluten development, enzymes, emulsifiers, sweeteners, and natural additives.
  • Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling.
  • Experience with product scale-up, commercialization, and plant trials.
  • Knowledge of dough rheology, texture analysis, and shelf-life optimization.
  • Experience troubleshooting bakery production issues and improving product consistency.
  • Hands-on knowledge of food safety standards, GMPs, HACCP, and regulatory requirements.
  • Strong analytical and problem-solving abilities with a data-driven approach.
  • Proficiency with Excel, Minitab, or other data analysis tools.
  • Excellent communication and cross-functional collaboration skills.
  • Ability to manage multiple priorities and projects simultaneously.
  • Strong attention to detail with a focus on quality, performance, and continuous improvement.

Preferred
  • Master's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related discipline.
  • Experience with clean-label formulation and ingredient replacement strategies.
  • Experience working with bakery ingredient systems, premixes, or bases.

Key Responsibilities
  • Analyze existing bakery formulations and manufacturing processes to identify opportunities for improvements in quality, consistency, shelf life, and cost efficiency.
  • Develop and optimize bakery products, including breads, cakes, cookies, pastries, tortillas, and related products through formulation, ingredient selection, and process improvements.
  • Support scale-up and commercialization efforts from bench-top development through pilot and full-scale production.
  • Partner with Operations to troubleshoot production challenges, including dry mix handling, functional performance issues, color defects, and product variability.
  • Collaborate with R&D, Quality, Regulatory, Operations, and Procurement teams to ensure products meet sensory, regulatory, operational, and cost requirements.
  • Evaluate the functionality of ingredients such as flours, starches, enzymes, emulsifiers, hydrocolloids, leavening systems, colors, sweeteners, and natural additives.
  • Design and execute experiments to improve texture, flavor, shelf life, and overall product performance.
  • Develop and maintain product specifications, batch sheets, SOPs, and processing parameters.
  • Support sensory evaluations, shelf-life studies, stability testing, and validation of bakery ingredient systems and bases.
  • Lead or support continuous improvement initiatives using data-driven methodologies to enhance product quality and manufacturing efficiency.
  • Drive ingredient cost optimization and reformulation projects while maintaining product integrity.
  • Assist with supplier qualification and validation of new raw materials.
  • Train Production and Quality teams on new formulations, processes, and best practices.
  • Maintain accurate documentation to support product development, validation, audits, and regulatory compliance.
  • Ensure adherence to GMPs, HACCP programs, OSHA requirements, and company quality standards.
  • Manage multiple development and process improvement projects in a fast-paced manufacturing environment.
  • Perform all duties in accordance with company safety policies and procedures.
  • Comments: Occasional later or weekend shifts to accomodate production runs.

Keyskills:
Food Science • Bakery Science • R&D • Product Development • Bakery Ingredients • Formulation Development • Commercialization • Scale-Up • Process Improvement • Dough Rheology • Shelf-Life Optimization • Ingredient Functionality • Flour Systems • Enzymes • Emulsifiers • Clean Label • Reformulation • Cost Optimization • Sensory Evaluation • Bakery Manufacturing • Mixing • Fermentation • Proofing • Baking • Quality Assurance • Food Safety • HACCP • GMP • Regulatory Compliance • Troubleshooting • Root Cause Analysis • Data Analysis • Excel • Minitab • Product Innovation • New Product Development (NPD) • Food Ingredients • CPG • Process Validation • Manufacturing Efficiency • SOPs • Supplier Qualification • Food Engineering • Production Optimization • Cross-Functional Collaboration • Technical Leadership • Manufacturing Operations.
System One, and its subsidiaries including Joulé and Mountain Ltd., are leaders in delivering outsourced services and workforce solutions across North America. We help clients get work done more efficiently and economically, without compromising quality. System One not only serves as a valued partner for our clients, but we offer eligible employees health and welfare benefits coverage options including medical, dental, vision, spending accounts, life insurance, voluntary plans, as well as participation in a 401(k) plan.
System One is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, age, national origin, disability, family care or medical leave status, genetic information, veteran status, marital status, or any other characteristic protected by applicable federal, state, or local law.
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