Stocker - NAIA

DineAmic Hospitality•Chicago, IL

5d•Onsite

About The Position

Brought to you by DineAmic Hospitality and situated along the Chicago River in River North, NAIA is a sweeping Greek-Levantine dining destination inspired by the culture, cuisine, and hospitality of the Mediterranean. Led by internationally acclaimed Chef Athinagoras Kostakos, NAIA features vibrant mezze, fresh seafood, wood-grilled specialties, and an expansive beverage program in a stunning indoor-outdoor waterfront setting. At NAIA, Stockers play a vital role in supporting the daily operation by ensuring supplies, equipment, and service items are organized, stocked, clean, and readily available. This position is responsible for receiving deliveries, maintaining inventory and storage areas, polishing serviceware, stocking operational supplies, and performing light custodial duties to keep the restaurant running efficiently. Stewards work closely with both Front of House and Back of House teams, helping create a safe, organized, and well-maintained environment that supports exceptional guest experiences.

Requirements

Previous receiving, warehouse, stockroom, grocery, or restaurant inventory experience preferred.
Strong organizational skills and attention to detail.
Ability to work independently while managing multiple priorities.
Valid Food Handler Certification required.
Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.

Responsibilities

Receive, inspect, and verify deliveries for accuracy, quality, and completeness.
Unload, label, date, and properly store products in accordance with Company standards and food safety requirements.
Maintain organized, clean, and secure storage rooms, walk-ins, coolers, and supply areas.
Rotate inventory using First In, First Out (FIFO) practices and monitor product quality and expiration dates.
Conduct inventory counts, replenish supplies, and communicate inventory needs or delivery discrepancies to management.
Organize shelving, storage systems, and operational supplies to maximize efficiency and accessibility.
Transport products and supplies throughout the restaurant to support daily operations.
Stock service stations with glassware, dishware, silverware, linens, disposables, and other operating supplies.
Polish glassware, silverware, dishware, and service equipment to Company presentation standards.
Inspect service items to ensure they are clean, functional, and guest-ready.
Maintain cleanliness of storage rooms, receiving areas, loading docks, and other venue-storage and guest-facing spaces.
Sweep, mop, remove trash and recycling, and clean shelving, carts, equipment, and work areas.
Safely operate carts, ladders, and other equipment as needed.
Report maintenance, equipment, inventory, or safety concerns promptly.
Follow all Company policies, food safety regulations, sanitation standards, and workplace safety procedures.
Maintain a clean, organized, and hazard-free work environment at all times.