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Asaucier (French pronunciation:[sosje]) orsauté chef is a position in the classicalbrigade style kitchen. It can be translated into English assauce chef. In addition to preparing sauces, the saucier preparesstews, hothors d'œuvres, andsautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to thechef andsous-chef.
InGeorges Auguste Escoffier's system of the classic kitchen brigade, outlined in hisGuide Culinaire, the saucier is "responsible for all sautéed items and most sauces".
