Saucier

A Saucier is the third highest position in most kitchens, below only the chef and the sous chef. The word saucier (so-see-ay) is French and, translated, means ‘sauce chef’.

What Does A Saucier Do?

As the name implies, the saucier is responsible for most of the sauces in the kitchen. This position in the kitchen is also usually responsible for soups, stews, and hot hors d’oeuvres. The book, Le Guide Culinaire, by respected author/chef Auguste Escoffier, says that a saucier is “ responsible for all sautéed items and most sauces.”

Characteristics Of A Saucier

To be an effective saucier, you have to be able to work well under pressure, because that is one thing that a kitchen never runs out of. People who are able to work well as part of a team and are able to take constructive criticism are well-suited for life in the kitchen. Creativity is also a big plus, as the saucier may be responsible for creating new sauces, or helping with the creation of new menu items.

The Nitty Gritty: Salary

An experienced saucier is always welcome in a busy kitchen, and in general, they are rewarded fairly well for their efforts. Salaries obviously vary based on the kitchen and the area but a saucier with a culinary arts degree should expect a starting wage of about ten dollars an hour. When you gain experience, the wages go up considerably and can include full benefits and the possibility for advancement.