Join the Goose Gang: NOW HIRING update: position has been filled

update: position has been filled

Goose the Market is accepting applications for a full-time Barista (part-time may be considered for the right candidate).

Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday. No phone calls, emails, or social media inquiries, please.

Barista work includes:
• greeting guests 
• answering questions over the phone and in person
• serving gelato and making coffee drinks
• ringing up sales and bagging purchases
• stocking and cleaning
• plus more! 

Desirable qualities include:
• having a passion for great food and drink
• learning quickly
• maintaining a positive attitude: friendly, inviting, and open
• working well as part of a team
• demonstrating a commitment to exceptional front-line customer service
• prior retail, food service, or culinary experience is a plus but not required 

Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday. No phone calls, emails, or social media inquiries, please.

The Goose Gang Guide: staff picks on what's honking hot this week (Seth)

Recently, The Indianapolis Star reported that you may not know Seth but you should: "6 Indy Chefs you didn't know you needed to know." We're so proud to get to work with Seth!

When he's not behind the meat counter at the Goose, Seth is working toward his bachelors at IUPUI and honing his home brew skills. At a recent staff meeting, Seth shared several bottles so delicious it's clear his brewing skills match his culinary talent.

So what's making him thirsty from the Goose's latest #BeerHaul? "That Prairie Cherry Funk is a good one," he says. It's the latest special release--a sour ale aged on cherries--from Prairie Artisan Ales in Oklahoma. The brewers there say its "dry and sour with tart cherry flavor and aroma. Unlike some fruit beers that are syrupy and sweet, Cherry Funk is complex and on point with Prairie’s farmhouse point of view." Sounds like it's on point from Chef Seth's point of view, too.

He recommends pairing this limited release bottle with lamb. "The tart fruity flavors work really well with the sweet meat."
Snag this bottle quick and get Seth's tips for perfect Stuffed Lamb Loin.

The Goose Gang Guide: staff picks on what's honking hot this week (Paul)

Paul doesn't know Jack...but he does know that the pepper jars that bear his name are a seasonal treat not to be missed.

Spiked with cauliflower, carrots, green tomatoes, garlic, and herbs, these hot Hungarian peppers are tart and crunchy with a gentle heat. They're delicious in salads and over soups or simply sliced on brown bread slathered with butter next to a pint or two.

Paul especially likes 'em sliced with eggs for breakfast (whether his day includes mongering at the Goose or throwing clay for his family's gallery in Nashville).

And since Hunky Jack's son Dave only jars these peppers while they're fresh, the supply only lasts as long as the pepper season provides. Come in quick!

More on Hunky Jack's

"My father, Jack Rogers, grew up on the west side of Indianapolis near Haughville, which at that time was a community of Slovenian immigrants. Through his friendships with these unique people he was able to learn this secret recipe from the 'Old County.'

Dad became famous for providing corner taverns (there were lots of corners in those days) with gallons and quarts of his specially prepared hot Hungarian peppers, earning him the nickname 'Hunky Jack.'" ~ Dave Rogers