Saucier
Job Title: Saucier
Requirement: Must pass U.S. work authorization verification
Saucier
The Saucier is responsible for preparing and maintaining the sauces, stocks, reductions, braises, and accompanying hot preparations that define the quality and consistency of our cuisine. This position requires strong classical cooking techniques, attention to detail, and the ability to work efficiently in a fast-paced, high-volume kitchen.
Responsibilities
- Prepare all sauces, stocks, demi-glaces, reductions, jus, and related components according to established recipes and standards.
- Execute hot line production with precision, consistency, and proper timing.
- Maintain organization, cleanliness, and food safety standards throughout the station.
- Monitor product quality, freshness, and proper rotation of ingredients.
- Assist with daily prep, inventory, and station setup and breakdown.
- Communicate effectively with chefs and fellow kitchen team members to ensure smooth service.
- Support other kitchen stations as needed while maintaining high culinary standards.
Qualifications
- Previous experience as a Saucier, Line Cook, or similar position in a fine dining or upscale restaurant.
- Strong understanding of classical cooking techniques and sauce preparation.
- Ability to multitask and perform under pressure while maintaining attention to detail.
- Knowledge of proper food handling, sanitation, and kitchen safety procedures.
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