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Walmart Decorators - Page 3

post #31 of 75

After reading through all the posts in this thread: I think you've been adopted! Please let us know how it works out. 

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post #32 of 75
Quote:
Originally Posted by embersmom View Post


OMG, that's a generous amount of time...icon_eek.gif 

And, yet most of the decorators I worked with STILL couldn't manage to do it.  As I said before, Walmart is short on talented decorators or even competent decorators, I am sorry to say.

post #33 of 75
I wish any of the grocery stores near me were hiring, I really want to get the speed production experience. Congrats OP!
elsewhere.
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elsewhere.
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post #34 of 75

Oh my dear boy,

I have been a decorator for 11 years at Walmart.  I would absolutely kill for you to work at my store.  Without tooting my own horn, I am one of the best decorators they have. I have been to the home office twice for winning internal contests.  If you can breath, they will make you a decorator. No experience necessary. It has been my biggest exasperation that they think they can pull anyone in off the street and make them a decorator.  All you have to do is go to an interview that asks you pc questions that have nothing to do with decorating. you bring it up because they cannot. Be sure you tell them all qualifications, skills, etc. in order to get the best salary. They will jump on hiring you if they have a slot! We are VERY hard to come by, therfore you are in the driver seat. As for the job, personally I have been fortunate to work in stores that realized how much money I could bring in and they let me do whatever I could within the perameters of what I had to work with (equipment, cake sizes,etc). A wise manager put it well, "I could be as creative as I had time for".  I hope this helps and I hope to see you in Bentonville.

post #35 of 75
Quote:
Originally Posted by lunawhisper0013 View Post

And, yet most of the decorators I worked with STILL couldn't manage to do it.  As I said before, Walmart is short on talented decorators or even competent decorators, I am sorry to say.

 



In my [cough] number of years in this business I've met very few decorators who can meet "optimal production", myself included.  The few who can have some sort of inexplicable talent of being able to combine speed and eye for design.  It's a rare gift.  I can't tell you how many tips and tricks I've picked up over the years, and I still have issues with it!

post #36 of 75
Thread Starter 

Hello everyone, just an update. I got called today to go to orientation tomorrow, I will let everyone know how it goes!

post #37 of 75

Good luck to you; hope your day goes smoothly!

post #38 of 75
Quote:
Originally Posted by lunawhisper0013 View Post

And, yet most of the decorators I worked with STILL couldn't manage to do it.  As I said before, Walmart is short on talented decorators or even competent decorators, I am sorry to say.
I thought she was being sarcastic when she said generous.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #39 of 75

Since this original post was over a week ago, this will probably not be relevant for the OP. However, there may be someone reading that might glean something from my post so here ya go. 

When interviewing at a grocery store bakery (Walmart, Kroger, Costco, Sam's Club, etc.) the main thing they want to see is SPEED. I interviewed at a Sam's several years ago where I had to ice and simply decorate a sheet cake to show my skill. While they loved my cake, they said I was just too slow; I was trying to be as fast as I could, but I was (as I typically did) decorating a product I could feel proud to serve. It took me about 5-8 minutes to ice the cake, do a simple border, an icing rose, and write happy birthday on the top, and it wasn't fast enough for them. 

This is one of the many reasons why we as custom bakers, can offer a superior product to a grocery store;we can actually take the time needed to do the cake THE RIGHT WAY instead of the fast way. 

Just my $.02. icon_wink.gif

 

ETA: I just read the whole thread and saw you got the job..congratulations and good luck! I hope it all works out well for you!


Edited by rockymtnbaker - 7/17/13 at 6:41pm
post #40 of 75
5-8 minutes is too slow?! Oh man, I'm feeling blue over this. At school they taught us that 7 minutes was industry standard. I don't thinkni could even very poorly ice a sheet cake in two minutes.
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #41 of 75

Well, in their defense it was several years ago; please don't take my experience at one store as gospel truth!

post #42 of 75

I just quit my job as cake decorator at Wally a few months ago. I loved the decorating part... even if there was little room (or time) for cool ideas and what not. But I learned a lot, I learned speed, and I learned to LOVE decorating <3  I miss that job so much. Wal Mart, on the other hand was the hardest part for me :( They no longer take good care of their employees, and it is a struggle to work there. I hope your store is better than mine was!!

 

Either way, good luck! I hope you enjoy your new job! 

post #43 of 75
Thread Starter 

Thanks everyone for your tips and input! Any tip is always helpful.

post #44 of 75
Quote:
Originally Posted by kaylawaylalayla View Post

5-8 minutes is too slow?! Oh man, I'm feeling blue over this. At school they taught us that 7 minutes was industry standard. I don't thinkni could even very poorly ice a sheet cake in two minutes.


I want to say the standard is 5-7 minutes total, including stacking/filling/icing the cake.  YMMV depending on the size of the cake -- there's usualy a few more minutes allotted for a half or full sheet, and a few more minutes on top of that for a special order.  "Few" depends on the chain's production timetable.

 

At one of my old employers we weren't allowed to put a top border on a "case" cake -- that saved a minute or two. The "allowed" designs were very simple.  Rosebuds were OK; actual roses-on-a-nail were discouraged unless you could make them fast.  Balloons and daisies (the kind where you just use the coupler), along with squiggles, geometric zigzags, and streamers were the quickest designs to execute.  We were also discouraged to use confetti -- I presume it was because of the time increment to pick up a handful and sprinkle it on the cake.

 

We had to make umpteen bags of different colored icing without couplers; instead, each bag had its own tip.  It saved time not having to unscrew/screw on different tips.

 

The production timetable directly influenced payroll.  If the total production wasn't accomplished on a given day (or days) for whatever reason, come the end of the week that percentage would be compared to whatever the payroll that had been earmarked for the following week.  If the week's production wasn't met, hours were cut.

post #45 of 75

I don't think my walmart has this standard of 32 cakes a day. It would be impossible because they give out free cookies to any kid who asks under 14 so the decorators get interrupted frequently. I feel bad cause I am one of those ppl..but hey I spend at least $100 every time I go and they don't have to put up with a 3 and 1 year old..lol

However that would drive me insane if I was that decorator.
 

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