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((Short description|Type of chef))
((Italic title))
((about||pitchers used to serve sauces|Sauce boat|people with the surname|Saucier (surname)|the U.S. Supreme Court decision|Saucier v. Katz))
((refimprove|date=January 2008))
[[File:Cooks_050918_154402.jpg#file|thumb|right|180px|Sauciers-in-training]]
A '''saucier''' (((IPA-fr|sosje))) or '''sauté chef''' is a position in the classical [[Brigade de cuisine|brigade style kitchen]]. It can be translated into English as ''[[sauce]] chef''. In addition to preparing sauces, the saucier prepares [[stew]]s, hot [[hors d'œuvre]]s, and [[Sautéing|sautés]] food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the [[chef]] and [[sous-chef]].

==Escoffier definition==
In [[Georges Auguste Escoffier]]'s system of the classic kitchen brigade, outlined in his ''[[Le guide culinaire|Guide Culinaire]]'', the saucier is "responsible for all sautéed items and most sauces".

==See also==
((portal|Food))
* [[List of restaurant terminology]]

==References==
((Reflist))

((Restaurant workers))

((DEFAULTSORT:Saucier))
[[Category:Chefs]]
[[Category:Cookware and bakeware]]
[[Category:Restaurant terminology]]
[[Category:Culinary terminology]]

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