UPDATE: THIS POSITION HAS BEEN FILLED

"The Meat Expert Rethinking One of the World’s Most Ancient Food Traditions" ~ New York Magazine's Grub Street on what sets Smoking Goose apart

slow cured and smoked meats, salumi, and sausages handmade in Indianapolis since 2011

Indianapolis natives and high school sweethearts Chris and Mollie Eley opened their neighborhood butcher shop and specialty food market in 2007. Based on the relationships with farmers and the recipes that Chris developed behind the butcher counter, this family business grew into Smoking Goose in 2011. Using old world craft and new world flavors, Smoking Goose makes over 40 varieties of slow cured and smoked meats, salumi, and sausages in small batches. all Smoking Goose recipes begin on the farm. Working with farmers in Indiana and neighboring states who raise their animals as nature intended, Chris and the Smoking Goose gang still seam butcher by hand and cure without compound nitrates. Producing this way takes more time, more effort, and more patience. but Chris' and Mollie's unwavering commitment to quality, flavor, and humane, sustainable farm partners has earned Smoking Goose nods from Food & Wine, Bon Appetit, New York Times, James Beard Foundation, Good Food Awards, and more.
learn more at smokinggoose.com

The ideal candidate has experience managing a team and enjoys leading, inspiring, and training colleagues. Duties of this position focus on training staff, improving efficiency, leading new product development, managing inventory, and more.

This position requires prior experience to oversee butchering, smoking, curing, fermenting, and aging inside Smoking Goose's USDA-inspected meatery. Here we work by hand in small batches to craft over 40 varieties of cured and smoked meats that have earned Good Food Awards and features in New York Times, Wall Street Journal. PBS, James Beard Foundation, and more.

This full-time, salaried position offers $55,000 - $65,000 annually plus health insurance, retirement benefits, and paid time off. Regular working schedule includes daytime hours on weekdays.

Responsibilities include

• Oversee hiring and training of food production personnel

• Oversee daily production of smoked, cured, fermented, and aged meats

• Identify inefficiencies and implement improvements

• Develop new products to meet sales goals and increase generated returns

• Organize production schedules

• Meet order fulfillment requirements and deadlines

• Manage inventory

• Prepare reports for management team meetings

Requirements include

• Prior experience that meets or exceeds at least one of the following thresholds

  • Five years experience in food production with applicable management experience

  • Two years management experience in the food industry

  • Bachelor’s degree in food science, food technology, manufacturing engineering, or related discipline

• Demonstrated leadership skills: directing and coordinating personnel

• Demonstrated time management skills: achieving production targets within set time frames

• Demonstrated decision making skills: gathering evidence and making key production choices