Saucier vs cook manager

The differences between sauciers and cook managers can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both a saucier and a cook manager. Additionally, a cook manager has an average salary of $36,668, which is higher than the $30,614 average annual salary of a saucier.

The top three skills for a saucier include food handling, fine dining and culinary. The most important skills for a cook manager are kitchen equipment, customer service, and food service.

Saucier vs cook manager overview

	Saucier	Cook Manager
Yearly salary	$30,614	$36,668
Hourly rate	$14.72	$17.63
Growth rate	16%	16%
Number of jobs	5,479	12,383
Job satisfaction	-	-
Most common degree	Associate Degree, 66%	High School Diploma, 39%
Average age	38	38
Years of experience	4	4

Saucier vs cook manager salary

Sauciers and cook managers have different pay scales, as shown below.

	Saucier	Cook Manager
Average salary	$30,614	$36,668
Salary range	Between $23,000 And $39,000	Between $26,000 And $50,000
Highest paying City	-	-
Highest paying state	-	-
Best paying company	-	-
Best paying industry	-	-

Differences between saucier and cook manager education

There are a few differences between a saucier and a cook manager in terms of educational background:

	Saucier	Cook Manager
Most common degree	Associate Degree, 66%	High School Diploma, 39%
Most common major	Culinary Arts	Business
Most common college	-	-

Saucier vs cook manager demographics

Here are the differences between sauciers' and cook managers' demographics:

	Saucier	Cook Manager
Average age	38	38
Gender ratio	Male, 91.4% Female, 8.6%	Male, 59.7% Female, 40.3%
Race ratio	Black or African American, 10.1% Unknown, 5.0% Hispanic or Latino, 18.0% Asian, 8.1% White, 57.6% American Indian and Alaska Native, 1.3%	Black or African American, 9.2% Unknown, 4.8% Hispanic or Latino, 16.0% Asian, 7.4% White, 61.6% American Indian and Alaska Native, 1.2%
LGBT Percentage	6%	6%

Differences between saucier and cook manager duties and responsibilities

Saucier example responsibilities.

Manage and control all receive productusing FIFO.
Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
Make sure of proper (FIFO) rotation of sauces make.
Work primarily saut station, but all stations as needed.
Prepare all sauces, hot appetizers and all saut ed food.
Maintain the highest level of food safety practices as set out by HACCP and SAFESERVE.

Cook manager example responsibilities.

Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
Utilize FIFO and organize shelves.
Educate and confirm employees follow ServSafe procedures
Utilize fryers, broilers, grills, ovens and other industrial cooking equipment.
Operate large volume cooking equipment such as grills, deep fat fryers, and griddles.
Train and certify in ServSafe food handling, storage, and preparation, and communicate these skills to educate kitchen staff.

Saucier vs cook manager skills

Common saucier skills

Food Handling, 30%
Fine Dining, 26%
Culinary, 19%
Mother Sauces, 11%
Food Preparation, 11%
Saut, 1%

Common cook manager skills

Kitchen Equipment, 33%
Customer Service, 20%
Food Service, 5%
Payroll, 5%
Food Preparation, 3%
Customer Complaints, 3%

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Food Preparation and Restaurant Industry
Saucier
Saucier vs Cook Manager

Updated January 8, 2025

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