I was hired about 2-years ago to serve as the working chef of a catering hall in Troy, MI. My primary duties have been in savories and garde manger. I have done an excellent job in these matters and enjoy an excellent relationship with my owners, but would like to earn more money within my existing job. What my owners do not know is that I am a skilled cake decorator, capable with sugar craft and cake design and more than capable of meeting or exceeding the quality of cakes they have been acquiring through third-party vendors these past 24-months. My question is, how might I approach my owners regarding this idea? For instance, I am thinking to suggest that I would agree to do all cake orders "off-the-clock", asking for 1/3rd of cake revenues instead of an hourly pay rate (they would get the remaining 2/3rd's). I would like to suggest that offering in-house decorating services would help increase their revenues and give them more customer services and marketing opportunities. Last, what if a bride were to request a technically challenging cake for a wedding event a year or more into the future, and I were to quit or get fired before that time is up? I was thinking to suggest that I would sign a contract for each job booked to insure my owner's legal rights? What say you? If you are a caterer with a strong chef on your payroll who you later find out to be a competent cake decorator as well, what type of an agreement would you be most responsive to? Thank you!