Baking Team

Roccos Doughnuts Company; Westborough (MA); On-site; USD 26,000 - 30,000; Full time

Benefits offered by this job

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Competitive salary

Employee discounts

Job summary

Rocco's Doughnut Company in Westborough is hiring a Baker for a fast-paced production kitchen. No baking experience is required—we'll teach you, and you must be a quick learner. The role is full-time, Tue-Sat, 38 hours, with a starting wage of $18.50–$22.00 per hour, paid weekly.

Daily schedule runs 12:00 PM – 7:30 PM, with overtime as needed. The team works from a production kitchen, focusing on consistency and quality while following our recipes and standards.

Qualifications

• No baking experience required; we'll teach you.
• Must be a quick learner and able to follow recipes.
• Willingness to work in a production kitchen with high volume.

Responsibilities

• Mixing, rolling, cutting, frying, and glazing as part of production.
• Lifting and moving 50 lb ingredient bags and loaded racks.
• Maintain cleanliness and follow recipes and standards to ensure consistency.
• Stay on your feet the entire shift; Fridays and Saturdays are busiest.

Job description

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.

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

• 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