Saucier

Rosen Hotels & Resorts; Orlando, Northern (FL, KY); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Health insurance

On-site Medical Center

401(k) Retirement Savings Plan

Paid vacations

Job summary

Rosen Hotels & Resorts in Orlando is seeking a Saucier to prepare stocks, reductions, gravies, and a wide range of sauces that define our menu offerings. You will work closely with the Executive Chef to support quality standards in a fast-paced kitchen.

The role requires exceptional technique, attention to detail, and a track record of consistent sauce execution in high-volume environments. A Culinary Arts background and ServSafe certification are preferred.

Qualifications

• 2+ years in a professional kitchen; sauce prep or hot line preferred.
• Experience in high-volume hotel/resort dining is a plus.
• Strong knowledge of classical culinary techniques.
• Ability to balance flavors and precise seasoning.
• Desire to contribute to menu development.
• Legally eligible to work in the USA.

Responsibilities

• Prepare and execute sauces and stocks per recipes.
• Manage station during service and coordinate with chefs.
• Support menu development and plating presentations.
• Ensure food safety and sanitation standards.
• Test new menu concepts and maintain quality.
• Maintain organization of workstation.

Skills

Sauté techniques

Sauce preparation

Stock & gravies

Knife skills

Attention to detail

Fast-paced kitchen

Education

Culinary Arts degree

High school diploma or GED

ServSafe Certification

Job description

The Saucier is a specialized culinary professional responsible for preparing stocks, reductions, gravies, and a wide variety of hot and cold sauces that enhance and define the flavor profile of menu offerings. This role requires exceptional culinary technique, attention to detail, and the ability to maintain consistency in a fast-paced kitchen environment. The Saucier works closely with the Executive Chef and Sous Chef to support menu development, quality standards, and operational excellence.

Responsibilities:

Sauce Preparation

• Prepare and execute a variety of classical and contemporary sauces, including hollandaise, velouté, demi-glace, reductions, emulsions, and specialty sauces.
• Ensure consistency in flavor, texture, presentation, and quality across all preparations.
• Create and maintain stocks, broths, gravies, marinades, and glazes according to established recipes and standards.

Station Management

• Prepare proteins, hot appetizers, vegetables, and accompanying sauces to order.
• Manage workflow efficiently during peak service periods while maintaining quality standards.
• Partner with the Executive Chef and Sous Chef to develop seasonal menu items, specialty sauces, and innovative flavor profiles.
• Contribute ideas for recipe enhancements, plating techniques, and culinary presentations.
• Assist with testing and implementing new menu concepts.

Quality Assurance

• Monitor food quality, taste, and presentation to ensure consistency and guest satisfaction.
• Verify proper seasoning, garnish application, and sauce pairings before dishes leave the kitchen.
• Uphold established culinary standards and presentation guidelines.

Food Safety & Sanitation

• Maintain a clean, organized, and sanitary workstation at all times.
• Adhere to all local health regulations, food safety standards, and company policies.
• Properly store, label, and rotate ingredients in accordance with food handling procedures.
• Perform any other related duties as required or assigned.

Experience/Qualifications:

• Minimum of 2 years of experience in a professional kitchen, with experience in sauté, sauce preparation, or hot line cooking preferred.
• Experience working in a high-volume restaurant, hotel, resort, or fine dining environment is a plus.
• Strong knowledge of classical culinary techniques, including reductions, emulsions, stocks, sauces, and knife skills.
• Ability to balance and refine flavor profiles through precise seasoning and ingredient adjustments.
• Demonstrated ability to perform efficiently in a high-volume, fast-paced kitchen environment.
• Strong organizational skills and attention to detail.
• Physical ability to stand for extended periods and work in a hot, demanding kitchen setting.
• Must be able to legally work in the USA.

Education and Certification(s)/License(s):

• High school diploma or GED required.
• Culinary Arts degree, diploma, or equivalent formal culinary training preferred.
• ServSafe Certification or equivalent food safety certification preferred.

Discover Life at Rosen:

Your career is here in our diverse and friendly workplace, where your individuality and ideas are valued. Our company, with more than 3,000 associates, thrives on teamwork and ingenuity. It is this team that makes Rosen Hotels & Resorts® in Orlando one of Florida’s most respected hospitality companies to work for.

Benefits Our Associates Enjoy:

• Affordable Health and Dental Insurance
• On-site Medical Center
• Competitive Compensation
• Holiday Pay
• Birthday Pay
• Paid Vacation and Personal Days
• Tuition Reimbursement and Higher Education Scholarships
• 401(k) Retirement Savings Plan
• Hospitality and Dining Discounts
• Access to our Family Outreach Center
• And much more

We are proud to be an equal-opportunity employer and a drug- and nicotine-free workforce.