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Chef Saucier Jobs (NOW HIRING)

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 ...

1000 NORTH Sarasota

Kitchen Staff

Sarasota, FL

$18.25 - $23.25/hr

Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...

1000 NORTH Sarasota

Kitchen Staff

Sarasota, FL

$18.25 - $23.25/hr

Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...

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

Lead Cook - Banquet Saucier

Scottsdale, AZ · On-site

$18.25 - $22.75/hr

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

AccorHotel

Lead Cook - Banquet Saucier

Scottsdale, AZ · On-site

$18.25 - $22.75/hr

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

FAIRMONT

Lead Cook - Banquet Saucier

Scottsdale, AZ

$18.25 - $22.75/hr

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

Nemacolin

The Executive Pastry Chef is responsible for assisting in overseeing all day-to-day operations and ... Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier ...

Nemacolin

Executive Pastry Chef

Farmington, PA

The Executive Pastry Chef is responsible for assisting in overseeing all day-to-day operations and ... Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier ...

Nemacolin

Executive Pastry Chef

Farmington, PA · On-site

The Executive Pastry Chef is responsible for assisting in overseeing all day-to-day operations and ... Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier ...

Valentino Ristorante Italiano

Be Seen First

Fine Dining Line Cook

Clearwater, FL · On-site

$18 - $21/hr

... Chef Ciro Mancini. What You'll Do * Set up, stock, and run an assigned station (sauté, grill, saucier, garde manger, or pasta) * Prepare mise en place daily using standardized recipes and portioning

Blue Box Café by Daniel Boulud

Line Cook

New York, NY · On-site

$17 - $19/hr

Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...

Blue Box Café by Daniel Boulud

Line Cook

New York, NY

$17.25 - $21.50/hr

Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...

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Chef Saucier information

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How much do chef saucier jobs pay per hour?

As of Aug 14, 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.

How to become a chef saucier?

To become a chef saucier, one typically gains culinary training through a culinary school or apprenticeship, focusing on sauces, stocks, and basic cooking techniques. Experience in professional kitchens and developing skills in knife work, flavor balancing, and kitchen safety are essential, often progressing through entry-level cook positions before specializing as a saucier.

What is a chef saucier?

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.

How much does a chef saucier make?

A chef saucier typically earns between $30,000 and $50,000 annually, depending on experience, location, and the establishment. Salaries can increase with skill level, certifications, and working in high-end or busy kitchens.

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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What job categories do people searching Chef Saucier jobs look for?

The top searched job categories for Chef Saucier jobs are:

Chef Saucier jobs near you
Infographic showing various Chef Saucier job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $41,333 per year, or $19.9 per hour.

KITCHEN - SOUS CHEF

Gate Fuel Service

Jacksonville, FL • On-site

$46K - $62K/yr

Full-time

Medical, Retirement, PTO

Re-posted 2 days ago

Job description

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team.
Apply today! Take advantage of a unique opportunity to work with a breathtaking 360-degree view of downtown Jacksonville and the St. Johns River. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team.
EDUCATION: High School diploma or equivalent. Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with staff.
TRAINING & EXPERIENCE: Must have 5 years of cooking experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry, and hot line.
JOB KNOWLEDGE: Must have advanced knowledge of banquet production, upscale & casual ala carte dining, soup & sauce preparations, garde manger, butchering, food product knowledge, diverse cooking techniques, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.
JOB SUMMARY: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation, and cost control. Direct the efficient operation of kitchen staff.
PHYSICAL ABILITIES: Must be able to work on feet, moving about at a quick pace for long hours. Must be able to lift, move, and carry up to 50 pounds. Must be able to work in a hot environment. Must be able to navigate stairs throughout the course of the shift.
JOB DUTIES AND FUNCTIONS:
  1. Be punctual at all times and arrive to work on time, consistently.
  2. Must be able to work a flexible schedule, to include weekends, holidays, and split shifts.
  3. Upon entering the property, arrive in proper uniform, crisp, clean, and in good repair including wearing nametag. Demeanor must be professional and welcoming.
  4. Hair must be clean and cut in a becoming style; Management has final approval
  5. Attend all required training, safety courses; attend office and departmental meetings.
  6. Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
  7. Consult with the Executive Chef daily on menus and daily specials preparation.
  8. Consult with the Executive Chef regularly on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc.
  9. Oversee kitchen personnel to be certain production is up to standards.
  10. Maintain high sanitation and safety standards by training and working daily with staff.
  11. Ensure all personnel are properly trained on all appropriate equipment and accompanying safety features.
  12. Along with the Executive Chef, responsible for food cost and labor cost.
  13. Exercise portion control over all food items served.
  14. Work with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not available.
  15. Work in any area or department where needed, i.e., pantry, dish washing, etc.
  16. Direct activities of utility personnel to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows.
  17. Direct activities of servers in the kitchen to ensure proper procedures and pick up is handled promptly.
  18. Inform all servers of information pertaining to menu and specials.
  19. Responsible for the security and proper use of all equipment and foods in the kitchen.
  20. Responsible for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean.
  21. Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.
  22. Assist the Executive Chef in food inventory, the daily maintenance and the actual count.
  23. Assist in the scheduling of personnel as necessary. Help with maintaining a low kitchen labor.
  24. Order all produce.
  25. Become a "Certified Professional Food Manager" per N.A.I.
  26. Perform any other jobs that will assist in a quality product as assigned by the Executive Chef.

SCHEDULE: Varied schedule to include weekends and holidays
BENEFITS:
  • Vacation Pay, Holiday Pay, Sick Pay
  • Medical Plans
  • 401(k)

The River Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.

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