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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....

November 11, 2013

Now Hiring: production, packaging, customer service & sales

How to Apply 

All applicants are encouraged to apply Monday--Friday, 8am to 4pm, in person at Smoking Goose407 N. Dorman St. Indianapolis IN 46202 

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please. 

Cutting & Curing Assistant 
Full Time (however part-time may be considered for the right candidate)

Duties include knife work to break down primal cuts by hand using seam butchery techniques as well as portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. 

Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. 

Packaging Assistant
Full Time (however part-time may be considered for the right candidate)

Duties includes portioning, packaging, and labeling of Smoking Goose products. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting.  Experience is not required and training is provided.

Retail & Guest Services
Hourly, Part Time Position (about 20 hours per week) with the option to grow into a full time position 

Each shift in our Dorman St. Meat Locker is kinda like hosting a meat party: preparing samples, greeting guests, stocking, and learning about a quickly rotating selection of exceptional protein provisions including salumi, sausages, and smoked meats. Current working shifts include managing the cash register and will be a combination of the following: Thursday 3-6:30pm, Friday 1-7:30pm, and the occasional Saturday 11am-5:30pm Additional hours and event/food service programming may be possible as the position grows.

Curing & Fermenting Assistant
Hourly, Part Time Position: Monday-Thursday afternoons & evenings

Duties include portioning proteins for charcuterie, stuffing casings, tying and hanging cured meats, tending products in the Smoking Goose Aging Room, and more. The position may also include knife work to break down whole cuts by hand using seam butchery techniques. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting. Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided. 

Sausage Maker
Hourly, Part Time Position: Monday-Friday daytime hours

Duties include portioning & cutting proteins, mixing spice blends, stuffing casings, managing the smoker, and more. Applicants must have an eye for consistency and quality as well as the ability to work in a cold environment and do some heavy lifting.  Experience is not required, though applicants with prior experience are encouraged to apply. Training is provided.

Account Manager/Sales Representative
Full Time Position

The right candidate for this full time position will be confident prospecting new accounts in the restaurant, retail, food service, and hospitality markets. She or he will be comfortable identifying and building a relationship with each business’ decision maker. Success in this position will be measured on the basis of new accounts closed and existing accounts profitably maintained and grown. Click here to review full position description and required skillsA cover letter & resume are required to apply for this position. Those who cannot apply in person may email them to jobs[at]smokinggoose.com


How to Apply 

All applicants are encouraged to apply Monday--Friday, 8am to 4pm, in person at Smoking Goose407 N. Dorman St. Indianapolis IN 46202 

Applicants who cannot apply in person may submit cover letter & resume to jobs[at]smokinggoose.com 

No phone calls or social media inquiries please. 

November 5, 2013

Meat School: Turkey 101

Thanksgiving Turkey 101 
Wednesday, Nov. 13, 6pm 

Sign up: 317-638-MEAT (6328)

Carve your own fully cooked, Applewood Smoked Turkey (and take home all the slices!) as Chef and Smoking Goose Owner Chris Eley leads participants step by step to properly carve that centerpiece of the Thanksgiving table.

Chris will also teach the butcher's tricks to brining and roasting your bird and even making stock like the professionals after the Thanksgiving table is clear.

Each participant must bring his or her own knife. We want you to be comfortable with your own utensils so you can carve like a pro at home, too.
$125 per person gets you:
- a whole Applewood Smoked Turkey to take home
- Smoking Goose meat board, sides, drinks
- your own butcher's hat to take home

Sign up quick! Call 317-638-MEAT (6328) Gift certificates available, too! 

The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.

Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).