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 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