Saucier Chef: Job Description, Duties and Requirements

Sep 22, 2019

Learn about the education and preparation needed to become a saucier chef. Get a quick view of the requirements as well as details about training, job duties and additional requirements to find out if this is the career for you.

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A saucier chef is a chef that specializes in preparing sauces, soups and stocks. An aspiring saucier chef should obtain relevant work experience in a professional kitchen. Post-secondary education in this field is also available, and can help develop professional skills.

Essential Information

A saucier chef, a culinary team member responsible for making sauces and plating food, is most often found in high-end kitchens. While there are no strict education requirements for becoming a saucier, many culinary arts professionals complete postsecondary training to hone their culinary skills and learn about cooking techniques, kitchen safety, and flavor profiles.

Required Education No specific education required; experience in the field often preferred
Other Requirements Able to stand for long hours
Projected Job Growth* 11% between 2018 and 2028 (all chefs and head cooks)
Median Salary (2018)* $48,460 (all chefs and head cooks)

Source: *U.S. Bureau of Labor Statistics

Saucier Chef Job Description

Saucier chefs are culinary professionals frequently employed by well-staffed, high-end kitchens, such as those located in hotels, resorts, and fine-dining restaurants. The saucier chef is one part of the larger culinary staff who works explicitly to create the sauces that accompany dishes. Like other kitchen staff, saucier chefs work under the direction of head and sous chefs.

Saucier Chef Duties

Saucier chefs create a variety of sauces, soups, and stocks in both classical and contemporary culinary genres. They often work closely with other chefs to develop flavors that compliment entrees, appetizers, and desserts. Saucier chefs may be assigned to their own stations, where they apply the sauces they've created to dishes. They may also garnish and present the meal according to specific house recipes. In addition, saucier chefs might have to keep their work areas clean and follow strict safety and sanitation procedures.

Saucier Chef Requirements

Experience in food service is essential in finding employment as a saucier chef. These professionals often start out as food preparation workers or other lower-level kitchen staff and rise through the ranks to saucier-chef status. Aspiring saucier chefs may also opt to obtain formal training through postsecondary programs. Many colleges, universities, and vocational schools offer associate's and bachelor's degree programs in culinary arts. In these programs, students develop their cooking and food-preparation skills in functioning kitchens; they also learn about safety, nutrition, and sanitation.

Alternatively, saucier chefs may gain formal training through apprenticeships. These programs can take two years to complete and teach students in both kitchen and classroom settings. Apprenticeships are often available through culinary institutes and associations.

Additional Qualifications

Saucier chefs can expect to stand for long periods of time and occasionally lift heavy objects. They must also be able to work in high-pressure situations in busy kitchens, often around open flames. Saucier chefs must be good verbal communicators, since they work as part of a larger culinary team. Like any other member of a kitchen staff, saucier chefs must have flexible schedules and often work nights and weekends, which are high-traffic hours in the food-service industry.

Salary Info and Job Outlook

According to the U.S. Bureau of Labor Statistics (BLS), the median annual salary earned by chefs and head cooks was $48,460 in May 2018. The employment of chefs is expected to grow by 11% during the 2018-2028 decade, per the BLS.

Becoming a saucier chef may involve a combination of work experience and postsecondary education, although there are no formal education requirements to enter this field. This job can be physically and mentally demanding, particularly at peak dining times, and many chefs are expected to work evening and weekend hours.

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