A Saucier is a position in the classical brigade style kitchen

Brigade de cuisine

Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.The concept was developed by Georges Auguste Escoffier...

, which is still used in large commercial kitchens such as some restaurants. It can be translated into English as sauce cook. This position prepares sauce

Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

s, stew

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

s and hot hors d'œuvres and sautés food to order. Although it is the highest position of the station cooks, the saucier is still considered subordinate to the chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

 and the sous-chef.

Escoffier definition

In Georges Auguste Escoffier's system of the classic kitchen brigade, outlined in his book Le Guide Culinaire

Le Guide Culinaire

Georges Auguste Escoffier's Le Guide culinaire, pronounced , is a pivotal book in the history of European haute cuisine, being Escoffier's largely successful attempt to codify and streamline the common French restaurant food of the day. The first edition was printed in 1903 in French. It was...

, a saucier is "responsible for all sautéed items and most sauces."

Name of pan

See also saucepan

A saucier also refers to the type of dish that sauces are made in. A saucier (also called a chef's pan) is characterized by sloping sides. The sides allow easy whisking as well as pooling of liquids which help to mimic smaller pan sizes.

Sauciers in popular culture

Frederic Forrest

Frederic Forrest

-Life:Forrest was born in Waxahachie, Texas, the son of Virginia Allie and Frederic Fenimore Forrest, a furniture store owner. He is known for his roles as Chef in Apocalypse Now, When The Legends Die, It Lives Again, the neo-Nazi surplus store owner in Falling Down, Right to Kill? and for playing...

's character Jay 'Chef' Hicks in the 1979 film Apocalypse Now

Apocalypse Now

Apocalypse Now is a 1979 American war film set during the Vietnam War, produced and directed by Francis Ford Coppola. The central character is US Army special operations officer Captain Benjamin L. Willard , of MACV-SOG, an assassin sent to kill the renegade and presumed insane Special Forces...

 informs the protagonist Captain Benjamin Willard

Benjamin L. Willard

Captain Benjamin L. Willard is a fictional character and the main protagonist in Francis Ford Coppola's film Apocalypse Now, and is portrayed by American actor Martin Sheen. His character is loosely based on the character Charles Marlow from Joseph Conrad's novella Heart of Darkness. He is a...

that he was "raised to be a saucier".