Saucier vs line cook

The differences between sauciers and line cooks 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 line cook. Additionally, a line cook has an average salary of $32,894, 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 line cook are culinary, sanitation standards, and food handling.

Saucier vs line cook overview

	Saucier	Line Cook
Yearly salary	$30,614	$32,894
Hourly rate	$14.72	$15.81
Growth rate	16%	16%
Number of jobs	5,479	168,993
Job satisfaction	-	4
Most common degree	Associate Degree, 66%	High School Diploma, 36%
Average age	38	38
Years of experience	4	4

Saucier vs line cook salary

Sauciers and line cooks have different pay scales, as shown below.

	Saucier	Line Cook
Average salary	$30,614	$32,894
Salary range	Between $23,000 And $39,000	Between $26,000 And $40,000
Highest paying City	-	Seattle, WA
Highest paying state	-	Hawaii
Best paying company	-	Gate City Bank
Best paying industry	-	Hospitality

Differences between saucier and line cook education

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

	Saucier	Line Cook
Most common degree	Associate Degree, 66%	High School Diploma, 36%
Most common major	Culinary Arts	Culinary Arts
Most common college	-	-

Saucier vs line cook demographics

Here are the differences between sauciers' and line cooks' demographics:

	Saucier	Line Cook
Average age	38	38
Gender ratio	Male, 91.4% Female, 8.6%	Male, 73.1% Female, 26.9%
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, 9.4% Unknown, 4.8% Hispanic or Latino, 18.2% Asian, 8.9% White, 57.6% American Indian and Alaska Native, 1.2%
LGBT Percentage	6%	6%

Differences between saucier and line cook 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.

Line cook example responsibilities.

Used strong organizational skills to manage steamers efficiently for both eat-in and take-out services.
Supervise cooks and manage the preparation, portioning, garnishing, and storage of all food items, cutting meat size.
Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
Operate mixers and manage ingredients to meet product quality and uniformity standards.
Used equipment such as meat slicers, salamanders and steamers.
Develop food preparation skills and knowledge of tools involve; such as proper use of knives and automate slicers.

Saucier vs line cook skills

Common saucier skills

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

Common line cook skills

Culinary, 12%
Sanitation Standards, 11%
Food Handling, 11%
Team Work, 9%
Kitchen Equipment, 8%
Cleanliness, 8%

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Saucier vs Line Cook

Updated January 8, 2025

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