Lead Saucier

Lead Saucier Rocky Mountain Catering + Events Full-Time / Lead Culinary Position $23.00 $27.00 Per Hour Rocky Mountain Catering is a leading high-end catering company renowned for its exceptional cuisine, impeccable service, and creative event execution. We specialize in creating unforgettable culinary experiences for a diverse range of clients and events, from intimate gatherings to large-scale galas. We pride ourselves on using the finest ingredients, innovative techniques, and a collaborative team environment. About the Role We are seeking a highly motivated and experienced Saucier/Lead Cook to join our dynamic culinary team. This role is crucial in ensuring the smooth and efficient operation of our high-volume kitchen, maintaining our exceptional quality standards, and fostering a positive and productive work environment. The ideal candidate will be a skilled culinary professional with strong leadership abilities, a passion for food, and meticulous attention to detail. The Soul of the Menu In a high-volume catering environment, the sauce is the soul of the menu. We are seeking a technically gifted and highly organized Lead Saucier to helm one of the most critical stations in our kitchen. As the Lead Saucier, you are responsible for the foundation of our flavor profiles. You will oversee the production of all stocks, mother sauces, emulsions, and reductions at scale, ensuring that whether we are serving 50 or 5,000 guests, the quality remains elite. This role requires a master of French technique, a scientist s precision, and the stamina of a marathon runner.

Key Responsibilities Production:

Lead the daily production of all stocks (brown, white, fish, vegetable) and the five mother sauces, utilizing high-capacity kettles and specialized equipment.

Consistency & Quality Control:

Perform rigorous taste-testing and viscosity checks. You must ensure every batch of sauce meets the Executive Chef s flavor, color, and texture standards.

Kitchen Prep:

Oversee and participate in the preparation and cooking of high-quality dishes according to established recipes and standards.

Station Leadership:

Manage a team of prep cooks. You will delegate tasks, manage "fire" times, and ensure the station remains organized under heavy pressure.

Waste Management:

Monitor the reduction of expensive wine bases and proteins. In a high-volume setting, you are responsible for minimizing food waste and maximizing yield from raw ingredients.

HACCP & Safety:

Maintain impeccable sanitation standards. You will be responsible for the safe cooling and storage of large volumes of hot liquids according to health department regulations.

Technical Qualifications Experience:

5+ years of culinary experience in a high-volume setting (large hotels, banquet halls, or premium catering), with at least 2 years specializing in the Saucier station.

Technical Mastery:

Deep knowledge of classical techniques (Roux, Monter au beurre, Deglazing) as well as modern applications (foams, fluid gels, and stable plant-based emulsions). Strong attention to detail and a commitment to quality.

Speed & Accuracy:

Ability to work efficiently in a "thick of it" environment where timing is dictated by event transport and service windows.

Mathematics:

Strong ability to scale recipes up or down accurately. You must be able to convert a recipe for 10 into a recipe for 1,000 without losing the balance of seasoning.

Ability to work flexible hours:

Including evenings and weekends, as required by event schedules. Culinary degree or diploma is a plus.