Back to search
Benefits:
- Free uniforms
- Opportunity for advancement
- Paid time off
- Training & development
- Competitive salary
- Employee discounts
Baker — Rocco's Doughnut Company
[Westborough] · Full-Time · No baking experience necessary — we'll teach you, but you must be a quick learner
Tuesday through Saturday. 38 hours. Sundays and Mondays off.
$18.50 – $22.00 per hour
We make doughnuts by hand, from scratch, every day. Most of our best bakers walked in with no experience at all — what they had was a good attitude and a willingness to work. If that sounds like you, we'll teach you the rest.
The Schedule
Tuesday through Saturday, 12:00 PM – 7:30 PM.
Tuesday through Saturday, 12:00 PM – 7:30 PM.
We leave when the job is done. Some days that means heading out a little early, some days it runs past 7:30. Staying late is approved by your manager ahead of time, and you're paid for every minute you work — breaks included, overtime included.
What the Work Looks Like
So you know what you're signing up for:
- You're on your feet the whole shift — mixing, rolling, cutting, frying, glazing.
- You'll be lifting and moving [50 lb] ingredient bags and loaded racks pretty regularly.
- It's a kitchen so it can get hot, it's high volume, and the same steps repeat all day.
- Cleaning as you go is part of baking here, not something handed off to someone else.
- Fridays and Saturdays are our biggest days, and the close on those nights is the heaviest lift of the week.
- You'll follow our recipes and our standards closely — consistency is the whole product.
It's real physical work, and it's satisfying if that's your kind of day.
What We're Looking For
- You show up. Honestly, this is most of it.
- You take coaching well. You'll get a lot of it early on, and that's a good thing.
- You notice what needs doing and start on it before someone asks.
- You want to learn a craft, not just get through a shift.
- You hold your quality at the end of the day as well as the start.
A Few Honest Notes
- Saturdays are part of this schedule every week — it's one of our busiest days and we need the whole team on it.
- If you're looking for a creative pastry role, this probably isn't it. We're a production kitchen making our recipes to a set standard. There's real craft in that, but it's a different job than a bakery cafe.
- If you need a flexible or rotating schedule, this role is a fixed five days.
Pay & Growth
$18.50 – $22.00 per hour, paid weekly.
Here's how you move through that range:
- $18.50 — starting
- $19.50 — 90 days, once you've cleared your benchmarks
- $20.50 — six months, running your station without supervision
- $22.00 — fully independent on production and helping train newer bakers
Wage reviews at 30, 60, and 90 days, then annually.
Where this goes: most of our lead bakers started exactly where you'd be starting — no experience, just a willingness to learn. We promote from within, and the pay moves up with the responsibility.
What Else You Get
- Paid training from day one — real instruction from our bakers
- Paid breaks — your whole shift is on the clock
- Paid sick time, accruing from your first day
- Paid vacation — you begin accruing at six months, building toward 40 hours a year
- Free doughnuts, and a crew that looks out for each other
Learn more about this Employer on their Career Site
