Cake Decorator & Baker — Part-Time, Cambridge
Pay: $21.00–$23.00 per hour (base plus weekly bonus) for mid-level decorating skill. Salary negotiable for high-level cake decorating skills, which includes custom and wedding cakes.
Violette Bakers has been making everything from scratch, gluten-free only, in Cambridge for 15 years. We're a small kitchen — no managers between you and the owner, no layers to get lost in.
What the job actually looks like:
We handle a lot of custom and wedding cake orders and currently bring in outside help for some of the more advanced decorating work. We're looking for someone who can do real production baking — bread, pastry, cookies, bars — and also take on cake decorating for custom orders, from simple to advanced depending on your skill.
Every recipe here is written down to the ingredient, because gluten-free doesn't forgive a missed step, so mise en place really matters. If something's not sitting right, better to flag it before it goes out the door than after.
We don't hover. Once you're trained on our systems, you're trusted to run your section without someone checking behind you every twenty minutes. Cake decorating itself should already be second nature — we're not training that skill from scratch.
Schedule:
Part-time, approximately 25 hours a week, Tuesday through Saturday. We're closed Sunday and Monday.
What works well here:
- Real baking experience, plus genuine cake decorating skill — mid or high level
- You already know your way around decorating; we'll train you on our recipes and systems, not the fundamentals of the craft
- You work well in a flat structure, rather than needing hierarchy to motivate you to excel
Pay and benefits:
- $21–23/hr (base plus weekly bonus) for mid-level decorating skill. Negotiable above that for high-level custom and wedding cake experience.
- Paid time off
To apply: Please send your resume along with photos from your portfolio to [email protected]
Pay: $21.00 - $23.00 per hour
Benefits:
- Employee discount
- Paid time off
- Professional development assistance
- Store discount
Application Question(s):
- Our kitchen operates on 'The Cake Principle': No one appreciates the cherry on top if you failed to bake the cake. In your own words, what does this principle mean to you, and how do you handle a situation where you are told to stop focusing on an extra task you enjoy because the core production is falling behind?
- Our kitchen operates without day-to-day floor managers. The owner establishes the standards and procedures, but you are left entirely alone on the floor to manage your own station, cleaning, and production timeline. Describe a specific time in your past work history where you had to structure your own day without a boss directing your next move. What did you do when things got chaotic?
- We run a highly independent kitchen focused entirely on direct, practical baking standards. If a recipe or cleanup step needs adjustment, we address the task immediately and objectively so production stays on track. Can you share an example of how you prefer to receive feedback at work, and how you ensure a shift stays smooth even if a correction is given during a busy rush?
Work Location: In person
