What Is the Job Description of a Saucier Chef?
A position as a saucier chef can require the ability to be creative while working under pressure. The saucier chef is responsible for the mainstay ingredient of most dishes---the sauces. A saucier chef is often the specialist of the food station they are assigned to in a kitchen.
Saucier chefs prepare sauces, gravy, soups and sometimes pasta dishes for restaurants, hotels or other hospitality businesses. This position requires a chef to be very knowledgeable about mixtures and spices that will create a distinctive sauce. The saucier chef reports to the executive chef in the kitchen hierarchy.
The minimum education requirement for a saucier chef is a high school diploma. This should be followed by a two- to four-year course at a vocational or private culinary school. Students receive hands-on training in culinary school. However, most food service establishments favor applicants who also have a few years of experience working in kitchens.
Many aspiring chefs begin working part-time in food service during or immediately following high school. This allows them to become familiar with the general format and inner workings of a kitchen. Future chefs need to learn how to work in a team situation under sometimes demanding conditions.
Daily tasks for a saucier chef include creating stocks, sauces, gravies and soups. They are responsible for working as part of a team to create the dishes for the day. They may fill in at other stations if needed. A saucier chef may also assist in the creation of new dishes and is also expected to practice safe and sanitary food preparation at all times.
A position as a saucier chef requires standing for the length of a shift. Restaurant hours are dependent on the hours customers choose to eat. This can be late into the evening. Shift hours vary and can include working hours such as full-time or part-time weekdays, nights and weekend days and nights.
The Princeton Review