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Swing Cook II, 18-65

Department: Food Services
Office: 444 Harrison Avenue
Location: Boston, MA
Position Type: Food Service
Hours/Shift: Morning - First Shift
Employee Type:: Regular Full-time

 REQ. #18-65


 LOCATION:  444 Harrison Avenue (Food Services Building) 

 SCHEDULE: 40 hours, Wednesday - Sunday, 6:30 a.m. 3:00 p.m., swing shifts, 7:30 a.m. 4:00 p.m., or 10:30 a.m. - 7:00 p.m. (Holidays Included)



The Swing Cook II is primarily responsible for ensuring that all meals are prepared and are shipped in accordance with the specifications, standards and practices of the department. In addition to shipping meals, the incumbent is involved in the preparation, production, set up and service. At times, the Swing Cook II may be called upon to work on foods for catered events.

The Swing Cook II is exposed to the production of lunches, dinners, and internal catered events and some food service related functions at the Inn. The Swing Cook II is expected to be involved in the planning, preparation, portioning and packaging of all foods on the days s/he is scheduled to work. The incumbent will work and interact closely with all food service personnel, the Food Services Training Program (FSTP) students and volunteers.

In the absence of a manager, the Swing Cook II is responsible for directing the kitchen associates, students, and drivers on duty; ensuring that the production, service and delivery goals are achieved.



  •  High School Diploma or GED
  •  Minimum of three (3) year food service experience in institutional cooking, catering, kitchen and/or food service operations
  •  Experience shipping meals to various sites in varying quantities and variety is critical in this position  
  • Hepatitis A Vaccine, either administered by PSI during orientation, or through proof at time of hire

We are looking for an individual who is punctual, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative. Also important is someone who is focused on job quality and continued improvement, is tolerant, and is committed to department unity and teamwork.

  •  Must be able to lift at least fifty (50) pounds of weight
  •  Must be able to bend, stoop, and access walk-ins (refrigerators and freezers) for extended periods of time
  •  Ability to stand for extended periods of time while preparing large volumes foods, sometimes as many as 1,200 meals per day





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