So as some of you know, I've been having doubts about going into the cooking field. Lately, what I produce has been either a hit or a miss but usually serviceable. But I've noticed my chef has always been impressed with my sauces. Yesterday, we made sweetbreads and chicken quenelles in a mushroom cream sauce...bang on according to chef. As was the sauce for my seafood cioppino, steamed mussels, hollandaise sauce...I can go on. So my latest enlightenment has struck my curiosity about the position of saucier (forgot if thats how it was spelled). I'm pretty sure with a huge establishment like hotel or resorts, they would have a small team dedacated to making sauces where as a small or even trendy restaurant would have you multitask with other duties. I'm hoping for people's insight on this position. What should I expect if I was to take this job. Thx all!