Stocker - Prime & Provisions

Job Overview

Prime & Provisions, situated in the heart of the Loop in downtown Chicago, is an award‑winning steakhouse known for its dry‑aged steaks, fresh seafood, exceptional hospitality, and sophisticated dining experience.

This position is responsible for maintaining clean, organized, and secure storage areas while accurately receiving deliveries, stocking inventory, and helping ensure operational efficiency.

• Receive and verify deliveries against purchase orders, invoices, and packing slips to ensure accuracy.
• Inspect shipments for quality and report shortages, discrepancies, or damaged items to management.
• Unpack, label, and organize products using established inventory and storage procedures.
• Rotate inventory using First In, First Out (FIFO) standards to promote product freshness and minimize waste.
• Maintain clean, organized, and secure storage areas, coolers, freezers, and dry storage.
• Monitor inventory levels and notify management when supplies are running low.
• Assist with routine inventory counts and maintain accurate inventory records.
• Break down cardboard boxes and dispose of packaging materials in designated recycling and waste receptacles.
• Keep receiving and storage areas clean, safe, and free of hazards.
• Safely transport products throughout the restaurant using appropriate equipment and safe lifting techniques.
• Follow all food safety, sanitation, and workplace safety standards.
• Perform additional duties as needed within the scope of the role.

• 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.

• Frequently lift and carry up to 50 pounds; occasionally lift heavier items with assistance.
• Stand, walk, bend, reach, kneel, and climb throughout the shift.
• Push and pull carts, dollies, and inventory throughout the restaurant.
• Work in varying temperatures, including walk‑in coolers and freezers.
• Must be able to move safely through kitchen areas, including slick floors, hot surfaces, sharp tools, and tight spaces.