A career as a saucier is very prestigious because it is the highest position of any of the station cooks. This style of chef is found in the classic brigade-style kitchens used in some of the largest restaurants and entertainment venues. He is the person who is in charge of creating all the sauces, stews, soups, and can also be responsible for the hors d’oeuvres and stir fry foods on request.
The job description of a spicier chef will vary from restaurant to restaurant. In most cases, they will be responsible for preparing items as required by a daily menu. They will operate a variety of kitchen appliances and follow through on all job-related duties as assigned by the executive chef and possibly the sous chef.
To embark on a career as a saucier, it is important to attend culinary school. This is because any employer wants to gain a basic knowledge of preparing sauces, soups and broths. Some employers will even put a person in the kitchen for a day to see what they know before making an official job offer. Those who understand flavor profiles and the importance of being able to layer and develop flavors will be successful in their careers.
The hottest chefs with the best pay can be found at the biggest resorts and best-known restaurants across the country. A saucier at a Las Vegas resort can be paid $65,000 a year or more, according to GlassDoor.com. New York City, Chicago, Miami, and Los Angeles are known to be other metropolitan cities that pay very well for a saucier.
One needs to understand the job description of a spicier chef from start to finish to be prepared for what one is going to face on the job. A person may need to make chicken broth, beef broth, bouillon, or stew on a regular basis. Depending on what ethnicities are on the menu, the saucier may have to prepare Alfredo sauce, romanesco, marinara, vinaigrettes, buerre blanc, and more.
Some edgier chefs will be able to have free reign over the sauces they create, while others will follow a recipe that has been approved by the executive chef. Many more adventurous chefs will receive very limited on-the-job training because they’re supposed to know how to do their job from the moment they walk in the door. If a person doesn’t have a culinary school degree, it will be difficult to learn about all the sauces on the job.
Creating sauces and stocks is considered one of the most difficult things a chef has to do. Cutting vegetables, grilling meat, decorating and other tasks in the kitchen are visual. A saucier has to rely on their taste buds to develop the flavors and know when something else needs to be added. The job becomes especially difficult when salsa is needed at the right time, and that is why the position is prestigious.
While a saucier may be a member of the brigade and only at one station, he occupies the best station there is because not everyone can do their job. If you want to be cheeky, you have to know what you’re doing. If you do your job well, you might even get promoted to sous chef.