Saucier

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For the type of pitcher in which sauce is served, see sauce boat.

A Sauciér [sosˈje] is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. It can be translated into English as sauce chef. This position prepares sauces, stews and hot hors d'oeuvres and sautés food to order. It is the highest position of the station cooks, behind the chef and the sous-chef.

In Auguste Escoffier's system of the classic kitchen brigade, outlined in his book Le Guide Culinaire, a saucier is "responsible for all sautéed items and most sauces."

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. Despite the advantages of sauciers, they are almost never included in sets of cookware.