Saucier

Summary: The Saucier is a specialized culinary professional responsible for preparing stocks, reductions, gravies, and a wide variety of hot and cold sauces that enhance and define the flavor profile of menu offerings. This role requires exceptional culinary technique, attention to detail, and the ability to maintain consistency in a fast-paced kitchen environment.

The Saucier works closely with the Executive Chef and Sous Chef to support menu development, quality standards, and operational excellence.

Responsibilities

Sauce Preparation Prepare and execute a variety of classical and contemporary sauces, including hollandaise, velouté, demi-glace, reductions, emulsions, and specialty sauces. Ensure consistency in flavor, texture, presentation, and quality across all preparations. Create and maintain stocks, broths, gravies, marinades, and glazes according to established recipes and standards.

Station Management Oversee and maintain the sauté station during meal service. Prepare proteins, hot appetizers, vegetables, and accompanying sauces to order. Manage workflow efficiently during peak service periods while maintaining quality standards. Menu Development & Collaboration Partner with the Executive Chef and Sous Chef to develop seasonal menu items, specialty sauces, and innovative flavor profiles.

Contribute ideas for recipe enhancements, plating techniques, and culinary presentations. Assist with testing and implementing new menu concepts. Quality Assurance Monitor food quality, taste, and presentation to ensure consistency and guest satisfaction. Verify proper seasoning, garnish application, and sauce pairings before dishes leave the kitchen.

Uphold established culinary standards and presentation guidelines. Food Safety & Sanitation Maintain a clean, organized, and sanitary workstation at all times. Adhere to all local health regulations, food safety standards, and company policies. Properly store, label, and rotate ingredients in accordance with food handling procedures.

Perform any other related duties as required or assigned Experience/Qualifications: Minimum of 2 years of experience in a professional kitchen, with experience in sauté, sauce preparation, or hot line cooking preferred. Experience working in a high-volume restaurant, hotel, resort, or fine dining environment is a plus.

Strong knowledge of classical culinary techniques, including reductions, emulsions, stocks, sauces, and knife skills. Ability to balance and refine flavor profiles through precise seasoning and ingredient adjustments. Demonstrated ability to perform efficiently in a high-volume, fast-paced kitchen environment. Strong organizational skills and attention to detail.

Physical ability to stand for extended periods and work in a hot, demanding kitchen setting. Must be able to legally work in the USA Education and Certification(s)/License(s): High school diploma or GED required. Culinary Arts degree, diploma, or equivalent formal culinary training preferred. Serv. Safe Certification or equivalent food safety certification preferred.

Discover Life at Rosen: Your career is here in our diverse and friendly workplace, where your individuality and ideas are valued. Our company, with more than 3,000 associates, thrives on teamwork and ingenuity. It is this team that makes Rosen Hotels & Resorts® in Orlando one of Florida’s most respected hospitality companies to work for.

Benefits

Affordable Health and Dental Insurance On-site Medical Center Competitive Compensation Holiday Pay Birthday Pay Paid Vacation and Personal Days Tuition Reimbursement and Higher Education Scholarships 401(k) Retirement Savings Plan Childcare Financial Assistance Hospitality and Dining Discounts Access to our Family Outreach Center Excellent Career Growth Opportunities And much more We are proud to be an equal-opportunity employer and a drug- and nicotine-free workforce.