The saucier is oftentimes a semi-managerial position, with seniority over other line chefs. The sous chef, (under-chef) has seniority over the saucier and other line chefs, and the head chef (chef de cuisine) has seniority and authority over all of the kitchen workers. This career is a good choice for the very motivated person who enjoys a challenge and an active workplace, day in and day out. Attention to detail is important as well, for following recipes and keeping track of cooking supplies, stock levels, and managerial duties are often expected of a restaurant chef. Being in good physical shape and maintaining excellent personal hygiene is also important for a position where one can expect to be on their feet at least eight hours a day, lifting heavy pots and kitchen equipment on a constant basis.
