Now Hiring: Customer Service Position

The ideal candidate for Goose’s Customer Service Position is a people person who enjoys interacting with guests and sharing details on #GoodCleanAndFair foodstuffs. Able to multitask and maintain a positive, friendly demeanor at all times, this position requires excellent communication skills, attention to detail, and an aesthetic eye for creating displays and maintaining product quality. 

Specific duties include
- greet guests: welcoming them to the market and helping to ensure they leave even happier than when they arrived
- ring up guests and operate the cash register
- create appealing displays and stock products
- answer questions and provide information for guests over the phone and in person
- take orders, serve gelato, make coffee drinks, and more

Be part of the team that
- provides guests with exceptional front-line customer service
- demonstrates excellent product knowledge
- maintains a positive attitude and team spirit
- upholds high standards for organization and cleanliness
- and more

Applicants with prior experience working in food service are encouraged to apply; however, on-the-job training is provided and a willingness to learn is essential for this positions.. Part or full time hours are available for this position that generally averages $12-14/hour with tips.

How to apply: 
Apply in person at Goose the Market 2503 N. Delaware St. Indianapolis IN 46205. Applicants who cannot apply in person may email a cover letter and resume to jobs [at] goosethemarket.com No phone calls please.

Thanksgiving with the Goose

Turkeys and hams are available for Thanksgiving: please call 317-924-4944 and thanks!

Goose's Thanksgiving FAQ
- How does the "just add water" brine kit work?
- How many minutes per pound to roast my turkey?
- How long to reheat my smoked turkey?

Get these answers and more with Goose's Thanksgiving FAQ.

Get Goose's Turkey Brining Recipe: this PDF includes brining ingredients + recipe as well as notes on roasting turkey and Chris' pan sauce recipe.

Heat Your Meat: get cooking / reheating instructions for Thankgiving Specials.

Thanksgiving Seafood Order
Call 317-924-4944 to order.
- Order by 3pm Thursday, Nov. 15, for pick up beginning 3pm Friday, Nov. 16.
- Order by 3pm Friday, Nov. 16, for pick up beginning 3pm Saturday, Nov. 17.
- Order by 3pm Monday, Nov. 19, for pick up beginning 3pm Tuesday, Nov. 20.

Goose is closed on Thanksgiving Day but otherwise open regular hours.

Free Thanksgiving Wine Tastings
Sample new holidays wines and more:
Wednesday, Nov. 21, 11:30am - 2pm

Professional Knife Sharpening
Drop off: Sunday, Nov. 18, 10am - 6pm
Pick up: beginning 10am Tuesday, Nov. 20

Indy Cutting Edge will keep you sharp! Knives less than 4 inches are $3 each. Add 50 cents per inch for larger knives and add $1 for serrated blades.

Now Hiring: Part-time Stocking Position

Stocking Position
part-time working Tues + Wed, 11am - 4pm

The ideal candidate is a self-starter with an aesthetic eye and a talent for assembling beautiful displays. Working closely with Goose's General Manager and Buyer / Curator, this Stocking Position includes evaluating product quality, maintaining product rotation, and working quickly, cleanly, and efficiently while guests are shopping. A friendly, positive spirit is required, and candidates with culinary interests are encouraged to apply.

Work includes some heavy lifting, light cleaning, and climbing stairs. This part-time position offers above average hourly wage + company perks. 

Applicants are encouraged to apply in person at Goose the Market: 2503 N. Delaware St. Indianapolis IN 46205 Applicants who cannot apply in person may submit a cover letter + resume to jobs [at] goosethemarket.com No phone calls please.

New Spice Rubs + Marinades

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Order your local beef, pork, poultry, lamb, and more at the Goose counter. We're cutting to order and serving up our new house-made Spice Rubs + Marinades

Available anytime every day starting at just 50¢

And complimentary with your protein purchase during #HappyHour 4-6pm Monday - Friday

Spice Rubs
BBQ: 
Lemon Spice
4 Peppercorn
Garden
Spicy Ginger

50¢ per pound of meat

Marinades:
Herb and Honey
Batali Spice
Southern Thai
Champagne Garlic
Soy Ginger

$1.50 per pound of meat

Available every day + Complimentary with your protein purchase during #HappyHour 4-6pm Monday - Friday

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Katie's 5th Goosiversary

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Five years ago, Katie took up a position behind the cheese counter at Goose and quickly ripened into supervisor and head cheesemonger. As she represented Goose at American Cheese Society national conferences and built relationships with cheesemakers and affineurs near and far, Katie selects rare, seasonal, and whey cool cheeses that make the Goose shelves bloom. 

Over the years, Katie has assembled some of the most beautiful selections to ever inspire appetites. But what makes Katie the big cheese is her talent for assembling people around those curds and whey. She arranges cornucopia boards for Goose events and her popular cheese classes that inspire oohs and ahhs and, most importantly, a shared experience that makes everything taste better. Quick with a smile, she partners with Goose guests and really listens to their preferences because she cares so much about selecting exactly the right wedge for their moment. She explains the stories behind the wheels with a careful, calm insight that makes the samples she passes across the counter feel like treasures only more valuable when shared. 

Katie's affinity for curds is contagious, and her spirit helps guide Goose. We're grateful for her expertise in product and people. Give her a high five and ask about her favorite wheel in the case when you come in soon. Thank you, Katie, and Happy Fifth Goosiversary!

Now Hiring

Update: these positions have been filled; however, Goose is always accepting applications (for Goose the Market, Oca SKB, Oca SKS, and Smoking Goose). If you're interested in working with us, stop by to complete an application or submit your resume + cover letter to jobs [at] goosethemarket.com

Goose is now accepting applications for full and part time and full time positions working at Goose the Market, Smoking Goose, and Oca

Goose the Market's open positions include:

  • Meat Monger: cutting meats to order, making sausages, spice rubs, and marinades
  • Cheesemonger: cutting charcuterie + cheeses to order, creating beautiful cheese boards and displays 
  • Enoteca Staff: serve small plates and beer + wine by the glass , assist guests with beer + wine pairings
  • Barista: ring up customer purchases, make coffee drinks, create beautiful displays

These are front-of-the-house positions. The ideal candidate is a people person who enjoys interacting with guests and sharing details on #GoodCleanAndFair foodstuffs. Able to multitask and maintain a positive, friendly demeanor at all times, these position require excellent communication skills, attention to detail, and an aesthetic eye for creating displays and maintaining product quality. 

Be part of the team that
- provides guests with exceptional front-line customer service
- demonstrates excellent product knowledge
- maintains a positive attitude and team spirit
- upholds standards for organization and cleanliness
- and more

Applicants with prior experience working in food service are encouraged to apply; however, on-the-job training is provided and a willingness to learn is essential for these positions. These positions generally average $12-14/hour with tips, and heath insurance + retirement benefits are available for full-time positions. 

How to apply: 
Apply in person at Goose the Market 2503 N. Delaware St. Indianapolis IN 46205. Applicants who cannot apply in person may email a cover letter and resume to jobs [at] goosethemarket.com No phone calls please.

Ham you heard about the Goose Gang?

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As meat monger Kevin celebrates five years smiling behind the counter, Goose is excited to announce his new position has Head Butcher. Happy anniversary and congratulations, Kevin!

A trip to Ireland earlier this spring for the World Butcher Championship as one of only two Americans on the educational and networking program helped feed Kevin's insatiable hunger to fine tune his craft with techniques and advice from master butchers the world over. (Be sure to ask him about being adopted by the New Zealand national butchering team!)

One of Kevin's most delicious memories is from a trip to visit family in Spain just after turning 21. Every bar had different tapas, but when they pulled up a stool at one in the shadow of the   Alhambra, slices of dry cured ham helped make the memory. "Sitting in the night in this ancient city, with family I hadn't seen in too long, enjoying this beautiful dry cured meat, and having this amazing palace lit up across the road from us... Pretty great."

One of Kevin's most delicious memories is from a trip to visit family in Spain just after turning 21. Every bar had different tapas, but when they pulled up a stool at one in the shadow of the Alhambra, slices of dry cured ham helped make the memory. "Sitting in the night in this ancient city, with family I hadn't seen in too long, enjoying this beautiful dry cured meat, and having this amazing palace lit up across the road from us... Pretty great."

Kevin is as passionate about the artistry and sourcing of butchery as he is about the dinner on your table. His excitement is contagious whenever he answers what would make the best dinner from today's meat case. Backed by years of hands-on experience, he's a trusted and jolly source whether seeking that special, specific cut or simply seeking suggestions. 

That expertise combined with a gentle spirit makes Kevin a rare cut (wink). Help us celebrate his fifth goosiversary and a well-deserved promotion. Congrats, Head Butcher Kevin!

Speaking of celebrations, Kevin's ham-ing a party... Register for his new seated, guided Ham Classes! In June, he'll lead a tasting of five domestic hams followed by July's class featuring five hams from Italy, Spain, France, and beyond. Between bites, Kevin shares how the hams were made and what makes them special from a fellow butcher's expert training. Served up with paired accompaniments (and drinks!) plus a tasty swag bag to take home, Kevin's Charcuterie Nights are in session this summer.

Now Hiring

Meat Monger: Part-Time

The ideal candidate is a people person who enjoys hosting. Able to multitask and maintain a positive, friendly demeanor at all times, this front-of-the-house position requires excellent communication skills, attention to detail, and an aesthetic eye for creating displays and maintaining product quality. 

Duties include:
- slicing and packing meats to order
- butchering subprimal cuts
- making sausages, marinades, spice rubs, and more
- creating enticing displays
- working directly with customers to fill orders and provide production information
- assisting cheesemongers and sandwich makers

Be part of the team that
- engages guests in exceptional service
- demonstrates excellent product knowledge
- maintains a positive attitude and team spirit
- upholds standards for organization and cleanliness
- and more

Applicants with prior experience working in food service are encouraged to apply; however, on-the-job training is provided and a willingness to learn is essential for this position.

How to apply for this part-time position with above-average hourly wage + tips: 
Apply in person at Goose the Market 2503 N. Delaware St. Indianapolis IN 46205. Applicants who cannot apply in person may email a cover letter and resume to jobs [at] goosethemarket.com No phone calls please.