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Chef Saucier Jobs (NOW HIRING)

PNH Properties LLC

Sous Chef

Nashville, TN

$48K - $65K/yr

Herschend is seeking an accomplished and creative Sous Chef to lead operations for our newest ... Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities. This is not an "all ...

SongTeller Hotel

Sous Chef

Nashville, TN · On-site

$48K - $65K/yr

Herschend is seeking an accomplished and creative Sous Chef to lead operations for our newest ... Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities. This is not an "all ...

Marsh House

Sous Chef

Nashville, TN

$55K - $65K/yr

As a AM Sous Chef, you will oversees all kitchen management, support the Executive Chef and ... Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe ...

Café Boulud

Chef de Partie

New York, NY

$20 - $24/hr

Saucier, Hot Appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in ...

Gate Fuel Service

SOUS CHEF

Ponte Vedra Beach, FL · On-site

$46K - $62K/yr

... saucier, prep, banquet, pantry, and hot line. Job Knowledge: Must have working knowledge of 5 basic ... Along with the Executive Chef, responsible for food cost and labor cost. 12. Exercise portion ...

Brasserie Boulud - New York

Chef de Partie

New York, NY

$22 - $24/hr

Position Summary The Chef de Partie is responsible for overseeing a specific station in the kitchen ... Manage and maintain your designated station (e.g., saucier, poissonier, garde manger, entremetier ...

Gate Fuel Service

KITCHEN - SOUS CHEF

Jacksonville, FL · On-site

$46K - $62K/yr

... saucier, prep, banquet, pantry, and hot line. JOB KNOWLEDGE: Must have advanced knowledge of ... Consult with the Executive Chef regularly on new ideas for the kitchen; to include menu items ...

Gate Fuel Service

CHEF TOURNANT/PRODUCTION

Jacksonville, FL · On-site

$64K - $88K/yr

... saucier, prep, banquet, pantry and hot line. JOB KNOWLEDGE: Must have working knowledge of 5 basic ... Along with the Executive Chef, responsible for food and labor costs. 13. Exercise portion control ...

Maple Hospitality Group

Chef de Cuisine

Chicago, IL

$135K - $150K/yr

Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant , known for his ... Exceptional butchery, saucier, and modern technique skills. * Financial Acumen: Advanced knowledge ...

Nemacolin

Junior Sous Chef - Lautrec

Farmington, PA · On-site

$45K - $62K/yr

As Junior Sous Chef, you will support the Chef de Cuisine and Sous Chef in executing daily culinary ... Demonstrate advanced knife skills and proficiency in varying cooking techniques, including saucier ...

Maple

Maple & Ash Chicago - Chef De Cuisine

Chicago, IL · On-site

$135K - $150K/yr

Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his ... Exceptional butchery, saucier, and modern technique skills. * Financial Acumen: Advanced knowledge ...

AccorHotel

Cook 1 Saucier - Banquets

Scottsdale, AZ

$18.25 - $22.75/hr

As a Cook 1 Saucier - Banquets, the care you devote to all aspects of food preparation will result ... Must aspire to be an Executive Chef * Diploma / Certification in a Culinary discipline an asset

Sundance Resort

Foundry Grill Chef de Cuisine

Sundance, UT · On-site

$59K - $81K/yr

Executive Chef/ Culinary Director Rate of Pay: DOE Shift: Minimum five days a week. Average 40 ... Working knowledge of classical and proper techniques for all line stations including Saucier ...

Sundance Mountain Resort

Foundry Grill Chef de Cuisine

UT · On-site

$62K - $86K/yr

Executive Chef/ Culinary Director Rate of Pay: DOE Shift: Minimum five days a week. Average 40 ... Working knowledge of classical and proper techniques for all line stations including Saucier ...

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Chef Saucier information

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How much do chef saucier jobs pay per hour?

As of Jun 12, 2026, the average hourly pay for chef saucier in the United States is $19.87, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $19.23 per hour, depending on experience, location, and employer.

What are Chef Sauciers?

A Chef Saucier, often called simply a 'Saucier,' is a specialized chef in a professional kitchen responsible for preparing sauces, soups, and sautéed dishes. This role is one of the most important positions in the classical French brigade system, as sauces are fundamental to many dishes. The Saucier must have deep knowledge of flavor profiles, sauce techniques, and timing, working closely with other chefs to ensure each dish is perfectly complemented. In many kitchens, the Saucier is considered one of the most skilled positions after the head chef.

What are the key skills and qualifications needed to thrive as a Chef Saucier, and why are they important?

To thrive as a Chef Saucier, you need a thorough understanding of classical and modern sauce preparation, culinary techniques, and often a formal culinary education or apprenticeship. Proficiency with kitchen equipment, inventory management systems, and food safety certifications is typically required. Creativity, attention to detail, and strong teamwork skills help a Chef Saucier excel in the high-pressure kitchen environment. These abilities are crucial for producing consistently high-quality sauces that enhance dishes and maintain the kitchen’s reputation.

What are the typical responsibilities of a Chef Saucier during a busy service?

As a Chef Saucier, you are primarily responsible for preparing and overseeing all sauces, stocks, and gravies, as well as sautéed dishes. During busy service, you must ensure sauces are made consistently to high standards, monitor inventory to avoid shortages, and coordinate closely with other station chefs to ensure timely plating. The role demands strong multitasking skills, attention to detail, and the ability to work efficiently under pressure. Collaboration with the executive chef and other kitchen stations is essential for a smooth workflow and exceptional dining experience.

What is the difference between Chef Saucier vs Chef de Partie?

AspectChef SaucierChef de Partie
CredentialsCulinary degree or equivalent experienceCulinary degree or equivalent experience
Work EnvironmentHigh-volume kitchens, often in fine dining or hotelsSpecific station within the kitchen, such as grill or fish
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, hotels, catering services
Role FocusOversees sauce preparations and related stationManages a specific station, including sauces, but with narrower scope

The Chef Saucier specializes in sauces and complements the work of the Chef de Partie, who manages a specific station. While both roles require similar culinary credentials and work in comparable environments, the Chef Saucier has a broader focus on sauces and gravies, often overseeing multiple stations related to sauces in high-volume kitchens.

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Chef Saucier jobs near you
Infographic showing various Chef Saucier job openings in the United States as of June 2026, with employment types broken down into 7% As Needed, 9% Full Time, 47% Temporary, 25% Contract, 3% Nights, and 9% Summer. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $41,333 per year, or $19.9 per hour.
Saucier

Saucier

Berghoff Catering & Restaurant Group

Chicago, IL

Other

Posted 11 days ago

Job description

The Saucier is responsible and accountable for the large production of sauces, soups, stews, hot hors d'oeuvres, as well as general prep production while maintaining overall safety and sanitation. In this position, there are additional opportunities to cook at on- and off-site events for the catering division on nights and weekends. RESPONSIBILITIES: Manages creation of sauces, including the ordering of products and management of the sauce cooler inventory.

Supports team in sauce production. Follow proper opening/closing procedures for kitchen and/or events. Complete specific projects as needed.

Maintain food quality and presentation. Cook food to proper temperature and follow recipes. Prep daily production as directed by Chef or Sous Chef.

Maintain cooking area in a sanitary state. QUALIFICATIONS One to two years of experience creating stocks, sauces, gravies, and soups, as well as operating various commercial kitchen equipment; Experience in restaurant kitchen stations: Saute, Grill, Fry, etc; Proficient culinary knife skills; Pleasant personality while maintaining a neat, clean appearance; Willingness to work irregular hours, nights and weekends, while constantly on your feet; Ability to regularly lift and carry 50 lbs; Working knowledge of Spanish preferred.

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