Recruiter's Glossary

Examples: Line Check • Order Guide • Food Cost

Par Level

Term from Professional Cooking industry explained for recruiters

Par Level is a restaurant and kitchen management term that means the minimum amount of ingredients or supplies that should always be in stock. Think of it as a "safety line" - when inventory drops below this line, it's time to order more. For example, if a restaurant sets a par level of 50 pounds of potatoes, they'll place a new order whenever their stock falls below 50 pounds. This helps kitchens avoid running out of essential items while also preventing overordering. It's a basic but crucial concept in kitchen management and inventory control.

Examples in Resumes

Maintained Par Level inventory system for all dry goods and perishables

Established new Par Levels that reduced food waste by 25%

Trained staff on proper Par Level monitoring and ordering procedures

Typical job title: "Kitchen Managers"

Also try searching for:

Kitchen Manager Inventory Manager Restaurant Manager Food Service Manager Chef Sous Chef Kitchen Supervisor

Where to Find Kitchen Managers

Professional Associations

Online Communities

Job Boards

Example Interview Questions

Senior Level Questions

Q: How would you establish par levels for a new restaurant?

Expected Answer: A senior candidate should explain analyzing menu requirements, considering storage space, delivery schedules, shelf life of products, and seasonal changes. They should mention using sales data and including a safety margin.

Q: How do you adjust par levels during high/low seasons?

Expected Answer: Should discuss reviewing historical sales data, considering special events, seasonal menu changes, and storage limitations. Should mention communication with suppliers and staff about changes.

Mid Level Questions

Q: What factors affect par level calculations?

Expected Answer: Should mention delivery schedules, storage space, product shelf life, menu volume, and seasonal changes. Should also discuss budget considerations and vendor minimum orders.

Q: How do you train staff to maintain par levels?

Expected Answer: Should explain teaching proper counting methods, documentation procedures, when to report low stock, and how to properly rotate inventory.

Junior Level Questions

Q: What is a par level and why is it important?

Expected Answer: Should explain that par level is the minimum amount of product needed to maintain normal operations and how it prevents running out of ingredients while avoiding excess inventory.

Q: How do you check if something is below par level?

Expected Answer: Should describe basic inventory counting procedures, comparing current stock to par level sheets, and reporting low stock to supervisors.