Coco's Bakery Restaurant operates more than 100 locations primarily on the west coast of the United States. As a growing restaurant chain specializing in casual dining experiences, the eatery provides practical employment opportunities consistently available in both front-of-house and kitchen help positions.
Facts About Working at Coco's Bakery Restaurant
Hiring Age: 16 years old (How old do you have to be to work at Coco's Bakery Restaurant?)
Available Positions: Team Member, Baker, Bus Person, Host, Hostess, Server, Line Cook, Prep Cook, Dishwasher, Assistant Restaurant Manager, Restaurant Manager, Delivery Truck Driver
Printable Application: No. Search Job Openings or visit official site.
Coco’s Bakery Restaurant Job Opportunities
Founded in 1948 as The Snack Shop along the Pacific Coast Highway, Coco’s Bakery Restaurant grew into a large, Western United States family dining chain complimented with a built-in bakery concept. Entry-level applicants may find work as hosts, servers, cooks, bakers, bussers, and dishwashers. Engaging personalities, desire to work in team-oriented environments, and the ability to take direction help candidates in search of part-time or full-time employment. The minimum hiring age rests at 16 years old for most entry-level applicants, though each location may provide age restrictions for certain positions.
Restaurant work typically suggests shared responsibilities and a fast-paced working environment. Front-of-house employees may perform similar duties on a daily basis. Associates hired to prepare food must typically possess basic culinary knowledge and perform daily tasks that comply with food preparation health guidelines. Managers execute all duties that subordinate workers must accomplish during each shift in order to ensure proper performance and guest satisfaction. Managerial candidates generally enjoy full-time schedules and access to certain job benefits that part-time crew members do not receive.
Coco’s Bakery Restaurant Positions and Salary Information
The minimum hiring age for most front of house positions stands at 16 years old, though some locations may ask that applicants stand at least 18 years old in order to work with kitchen equipment and serve alcohol. Management positions require applicants to stand at least 21 years old with more stringent hiring requirements, including up to two years of experience in restaurant management and perhaps some additional schooling above a high school education. Candidates should apply for the following positions:
- Positive attitudes, welcoming demeanors, and excellent communication skills benefit employees working as servers.
- Responsibilities include taking customer orders, suggestively selling options on the menu, and meeting guest expectations in accordance with corporate standards.
- On occasion, job duties incorporate host obligations, such as greeting and seating guests as well as maintaining, stocking, and cleaning server stations.
- Servers generally make minimum wage, which varies according to state regulations.
- Hourly pay may increase with the inclusion of tips.
- Responsible for initiating contact with restaurant guests, hosts should consistently display warm, friendly, and professional demeanors.
- Duties include greeting, seating, and cashing out customers.
- On occasion, hosts perform general dining room tasks, such as relaying daily specials, assisting with bussing tables, and taking drink orders.
- Knowledge of menu items, restaurant deals, and the ability to stand for long periods of time generally serve workers well.
- Hosts typically make minimum hourly wage to start, with the possibility of earning more with tenure and experience.
- Cooks maintain the responsibility of delivering remarkable service by preparing all food items with consistency and satisfying company recipe standards.
- These team members must also ensure safe work environments by utilizing proper food handling competences and following federal and state food safety guidelines.
- Backgrounds in culinary arts may prove useful, though not entirely necessary, for employment consideration.
- Additional responsibilities consist of line setup, daily food prep, and cleanup and breakdown at the conclusion of each shift.
- Hourly wages for cooks starts at around $10.00.
- A baker should exude a motivated, result-oriented attitude and demonstrate commitment to providing guests with exceptional baked goods every day.
- Daily responsibilities include preparing, baking, and packaging signature products, such as pies, muffins, breads, and pastries.
- Previous experience in bakeries and restaurants may benefit job potential, though hiring practices do not mandate prior knowledge of baking aptitudes.
- Bakers usually earn starting hourly wages of about $10.00.
- Managers provide excellent customer service, commitment to quality products, and lead by example.
- Team leaders act as assistant managers and support training managers and area managers by maintaining proper staffing, assisting in cost control, and ensuring guest satisfaction.
- Training managers function as restaurant managers by hiring, training, and coaching restaurant staff members, managing profitability, scheduling employees, balancing costs with labor hours, and compiling daily reports for corporate offices.
- Area managers sustain multiple restaurants within an assigned range and provide leadership to all subordinate managers and staffs.
- Team leaders typically make hourly pay around $13.00, while training managers earn annual salary options between $35,000 and $40,000.
- Area managers may earn up to $60,000 a year.
Tips for Applying
Interested candidates may apply in person at locations of choice or online. Applicants possessing friendly personalities, desires to work flexible schedules, and interest in joining team environments typically represent the type of employee the family dining chain seeks. When filling out hiring materials, ensure all information stands current and accurate by gathering all relevant materials before beginning the application process. Check spellings, confirm correct phone numbers and addresses, and write in clear handwriting. Misprinted and incorrect information may disqualify candidates.
Upon receiving application materials, Coco’s Bakery Restaurant hiring personnel typically contact selected applicants within a few days to a week after review. Depending on the number of viable candidates for similar positions, applicants may need to contact locations to ensure receipt and job status. Contact managers via telephone during slower hours so staff members may discuss hiring status at leisure with candidates. If checking in person, remain conscious of similar restrictions to management in order to show respect but also genuine interest in working for the restaurant company.
Benefits of Working at Coco’s Bakery Restaurant
Employees at the family-dining chain enjoy fast-paced, fun, and friendly work environments. Both part-time and full-time associates retain access to competitive wages, flexible schedules, and career advancement opportunities. Eligible workers qualify for medical, vision, and dental coverage, vacation benefits, performance-based bonuses, and even tuition reimbursement. All crew members receive:
- Meal discounts
- Paid training, and
- Access to company-offered 401(k) retirement plans.
Additional Information about Coco’s Bakery Restaurant
Coco’s Bakery Restaurant offers customers the opportunity to enjoy some favorite dishes. In addition to joining the restaurant “E-club” to receive current promotions and coupons, customers may also order food online. The restaurant website offers a tab to find a nearby location in order to request food for pick up. Full menu offerings remain available, as do the opportunities to place group orders. Additionally, customers may order pies online for pick-up at participating locations.
Andrea Sequeira says:
During my time with Coco’s, I managed and motivated restaurant employees through constant communications, performed store financial management, cash handling procedures and other required reporting. I also handled inventory responsibilities including food orders and receipts, ensured operations were in accordance with kitchen sanitation and safety standards at all times, and always resolved any items identified in inspection.