Saucier Four (4) years progressively challenging kitchen experience with demonstrated strengths in the areas of soup, stock and sauce cookery. Follow the set recipes of the soups, stocks and sauces of the kitchen. Be involved in the production of new soups, stocks and sauces to be used by the entire kitchen. Follow the outline of the soup, stock and sauce rotation, and confer with Sous Chef of any changes or corrections required by the change in business or schedules. Make each soup, stock and sauce a high priority and strive to understand all aspects of the cooking process and the ingredients. May fill in as Line Cook or Prep Cook as needed.