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Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

October 29, 2012

New positions available at Smoking Goose

Smoking Goose is growing! If you would like to be a part of our team we would like to MEAT you…

Please apply in person at the Smoking Goose
407 North Dorman Street
Indianapolis IN 46202
between the hours of 8 am and 4 pm, Mondays-Fridays.
No phone calls, emails, or social media inquiries please.

Meat Locker Retail & Customer Service
Working behind the retail counter in our Dorman St. Meat Locker doesn't mean holding a butcher's knife but rather engaging in great conversations about our products while efficiently and accurately filling orders and managing the cash register. Each shift includes preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of products.

Working shifts will be a combination of the following:
Thursday 3-8pm, Friday 1-8pm, Saturday 11am-6pm

Meat Cutterseasonal and/or part time paid position
This position includes breaking down whole cuts using seam butchery techniques as well as portioning proteins for our various products. The position requires an eye for consistency and quality and includes some heavy lifting and the ability to work in a cold environment. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. All government holidays off and normal working hours are conducive to personal life. 

Apprentice: full time, 18 months, paid position
Smoking Goose accepts up to three Apprentices to learn the skills of the meat trade during three six-month rotations working in each area of our production:
  • butchering
  • sausage-making
  • packaging & monitoring fermentation
Applicants are not expected to have much experience in butchering or handcrafting charcuterie; however, applicants must have a serious, professional interest in the industry and be ready to commit to working the entire 18 month session. The position includes some heavy lifting and the ability to work in a cold environment. All government holidays off and normal working hours are conducive to personal life. 

2 comments:

  1. Hmm. Not planning on changing careers. Any possibility of you folks offering classes/volunteers?

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  2. No volunteer opportunities yet, but our Meat School classes run all the year through! Look for updates on class details here soon, but in the meantime, save the dates!
    January 24, 2013: Sausage Making
    February 21, 2013: Whole Hog Butchering

    ReplyDelete