Saucier

The Saucier is responsible and accountable for the large production of sauces, soups, stews, hot hors d’oeuvres, as well as general prep production while maintaining overall safety and sanitation. In this position, there are additional opportunities to cook at on- and off-site events for the catering division on nights and weekends.

RESPONSIBILITIES:

• Manages creation of sauces, including the ordering of products and management of the sauce cooler inventory.


• Supports team in sauce production.


• Follow proper opening/closing procedures for kitchen and/or events.

• Complete specific projects as needed.


• Maintain food quality and presentation.


• Cook food to proper temperature and follow recipes.


• Prep daily production as directed by Chef or Sous Chef.


• Maintain cooking area in a sanitary state.

QUALIFICATIONS

• One to two years of experience  creating stocks, sauces, gravies, and soups, as well as operating various commercial kitchen equipment;


• Experience in restaurant kitchen stations: Sauté, Grill, Fry, etc;


• Proficient culinary knife skills;


• Pleasant personality while maintaining a neat, clean appearance;


• Willingness to work irregular hours, nights and weekends, while constantly on your feet;


• Ability to regularly lift and carry 50 lbs;


• Working knowledge of Spanish preferred.