Company description
"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
Job description
Full time with benefits. Work daytime hours Monday - Friday 11am - 7pm with shift breaks. Off weekends + holidays, plus paid time off, matching 401K, staff meals, employee discount, and more.
Pay starts at $18/hour. Higher hourly pay is available for applicants with Food Handler Certificate, HACCP Certification, and/or bilingual proficiency in English and Spanish. On-the-job training is provided.
Duties include preparing spices and ingredient set ups for the sausage, salami, hams, and more that Smoking Goose makes.
Detailed monitoring of production, packaging, and shipping is needed to complete HACCP documentation.
The Quality Control Team Supervisor oversees the Sanitation Team and inspects their work, along with making corrections when needed.
Fulfilling these responsibilities means filing paperwork, keeping records, calibrating devices, counting inventories, maintaining facility safety, and being part of the team that develops and tests new recipes.
Keen attention to detail is required. Must demonstrate excellent verbal and written communication skills and be able to efficiently use a computer including programs like word processing and spreadsheets.
Being able to work in refrigerated environments, crouch, kneel, use ladders, and do some heavy lifting is necessary for this hands-on position.
The ideal candidate has related prior experience in food production, quality control, or leadership roles, but again, on-the-job training is provided.
Compensation
this position is: hourly, varies DOE, $18.00 - $30.00
Application instructions
This job expired on June 10, 2024
Deadline
no deadline