New Enoteca position available: now accepting applications!

Goose the Market is currently accepting applications to work in our Enoteca. Please apply in person at 2503 N Delaware St. ideally between the hours of 2-4pm Monday-Friday. No phone calls, emails, or social media inquiries, please.

At the Goose, our team is passionate about great food and good people. Sharing this passion means learning about a quickly rotating selection of products, maintaining a great attitude & team spirit in a fast-paced work environment, and effectively interacting with guests to provide exceptional front-line customer service.

To work in our Enoteca, prior experience serving table-side, plating dishes, or working with beer and wine in a professional setting is desirable.

We're growing! Accepting applications for Manager

Goose the Market in Indianapolis, Indiana, is accepting applications for Manager and Assistant Manager.

This full-service butcher shop works with local, domestic, and foreign producers to stock handcrafted foodstuffs including charcuterie, cheese, dry goods, beer, wine, and, of course, fresh meats. Offerings also include ready-to-eat sandwiches, gelato, coffee, small plates, and wine and beer by the glass. The team staffing the shop is passionate about great food and good people, and sharing this passion means providing exceptional front-line customer service.

The Manager is responsible for directing and executing the overall vision for the shop including managing people, products, and operations.

People in the shop include staff and guests. The Manager is responsible for the staff's schedule, training, continued education, and overall performance. Because premier customer service is key to Goose the Market's success, the Manager is also responsible for ensuring that people visiting the shop have a superior experience.

Products in the shop include a quickly rotating selection of prime foodstuffs. The Manager is responsible for stocking shelves and racks with products that represent the best in good, clean, and fair production. This means working directly with producers and importers near and far in person, in writing, and over the phone. The task also requires responding to customer requests and staff suggestions, maintaining up-to-date knowledge of potential new products and their availability, analyzing budgets for cost and profitability, and training staff on new products.

Operations provided by Goose the Market encompass services to the public (like custom butchering, assistance in menu planning. executing pre-orders, and much more) as well as the general working operations that keep the shop moving. Since the Manager is responsible for all these operations, the Manager must have hands-on experience in all aspects of the shop's operations which can range from making sandwiches and washing dishes to managing 500+ Thanksgiving turkey orders to structural upkeep and equipment maintenance. Besides these physical operations, the Manager is also responsible for financial operations including budgeting and POS systems.

The Manager should have at least 1-2 years professional experience working with budgets and fulfilling managerial duties. A passion for good food and drink is required along with strong interpersonal and communication skills. The Manager can expect to work with an Assistant Manager in executing some aspects of the position (including routine product ordering, staff management during individual shifts, and every day operations) as well as working with the owners of Goose the Market in developing and acting out the overall progression of the business. This salaried position involves about 50 hours per week on average.

Applicants for the Manager position should submit cover letter, resume and/or CV, and salary requirements to jobs@goosethemarket.com or by mail or in person at 2503 N. Delaware St. Indianapolis IN 46205. Applications should be submitted as soon as possible in anticipation of starting work no later than October 15, 2012.

Goose the Market is also accepting applications for Assistant Manager. While assisting the Manager in executing the overall vision for the shop including managing people, products, and operations (as described above), the Assistant Manager is responsible for everyday operations which include hands-on leadership of the shop's butchering routine in addition to custom cuts for special orders. Routine ordering, directing staff during individual shifts, setting and executing menus for sandwiches and small plates, managing product rotation, and providing exceptional front-line customer service, and training staff are also part of the Assistant Manager's responsibilities. This salaried position involves about 50 hours per week on average.

Applicants for the Assistant Manager position should submit cover letter, resume and/or CV, and salary requirements to jobs@goosethemarket.com or by mail or in person at 2503 N. Delaware St. Indianapolis IN 46205. Applications should be submitted before as soon as possible in anticipation of starting work no later than October 15, 2012.

We're hiring meat mongers!

Goose the Market is currently accepting applications for meat monger positions. Please apply in person at 2503 N Delaware St. ideally between the hours of 2-4pm. No phone calls or social media inquiries, please.

At the Goose, our team is passionate about great food and good people. Sharing this passion means learning about a quickly rotating selection of products, maintaining a great attitude & team spirit in a fast-paced work environment, and effectively interacting with guests to provide exceptional front-line customer service.

Our meat mongers can expect work during their shifts to include engaging guests, responding to questions, filling & packaging orders, cutting proteins, portioning cheeses, slicing charcuterie, making sandwiches, stocking, doing dishes, and more all while in the public space of our open shop.

We're hiring! Want to join our gaggle?

Goose the Market is currently accepting applications for an enoteca position. Please apply in person at 2503 N Delaware St. ideally between the hours of 2-4pm. No phone calls or social media inquiries, please.

At the Goose, our team is passionate about great food and good people. Sharing this passion means learning about a quickly rotating selection of products, maintaining a great attitude & team spirit in a fast-paced work environment, and effectively interacting with guests to provide exceptional front-line customer service.

For the enoteca position, prior experience serving table-side, plating dishes, and working with beer and wine in a professional setting is beneficial.

Come quick for Smoking Goose's latest release: Ossabaw Brasolara

Smoking Goose went back 200 years to source the ingredients for their latest meatastic release.

In collaboration with Connor Prairie—an interactive history park reenacting early nineteenth-century life on the Indiana prairies—Goose owner Chris Eley worked with livestock manager Kevyn Miller who raises Ossabaw pigs just as early Hoosier settlers did centuries ago. The breed’s history trots even further back than 1820s Indiana. These small pigs are descendants of wild boars in Spain, but farmers of yesterday and today prize them for their highly marbled, ruby red meat.

Back at Smoking Goose, Chris and his team transformed six of these historically-raised hogs into their newest protein production: Ossabaw Brasolara. Along with a splash of crisp, organic Semillon and Sauvignon Blanc, the Smoking Goose team spiked ground Ossabaw pork shoulder with sea salt, black pepper, garlic and orange zest before cradling whole, hand-trimmed Ossabaw coppa inside natural beef casings. Curing and dry aging for over eight weeks creates an intense and sweet slice laced with citrus and old world spice.

The extremely limited production of our hand-tended Ossabaw Brasolara means a lucky few can catch the delicious culmination of two eras in Indiana’s food history. (Time travel by taste? At the Goose, it’s our favorite way to go.)

Since the Ossbaw Brasolara won't be available to the public at Smoking Goose, come on over soon to Goose the Market (at 2503 N Delaware St.) for your portion!

Father's Day Package: Beer, Beef & Bleu

Too many ties, too much soap on the rope--give Dad a gift in good taste this Father's Day, Sunday, June 17! The Goose's Three B's Father's Day Package includes:

Beer
Brand new to Indiana as of this week, the Collesi Brewery's "Nera" is a prime example of the incredible craft movement now brewing in Italy. This 16.9oz bottle of stout brings robust but elegant old world flavors, satisfying bubbles, and a clean finish--perfect for the rich & creamy French blue melting over a manly ribeye still smokin' from the grill.

Beef
Blank Angus raised all-naturally on pasture by farmer (and father) Dave Fischer in Jasper, Indiana, provide the whole ribeye's we're trimming by hand into the hefty, boneless, 12 oz. ribeye steak that's made for Dad's plate.

Bleu
This cow's milk cheese from southern France has been made since the early 19th Century when a rogue roquefort producer began experimenting with his herd's rich milk and the bleu he'd developed on rye bread baked right on the farm. Still today, the intensely creamy slice balances rich herbal flavors with the irresistible bite of salty blue pockets. Four ounces mean Dad gets a snack while the grill heats up and a slab to top his master ribeye, too.

Pre-order required
Call 317-924-4944 or stop by the Goose to order your Father's Day Three B's Package ($30) for pick up Friday after 2pm or Saturday.