Ballet Sauté in Fourth Position — How to Do It
A sauté is a small jump that begins and ends in the same position. Sauté in fourth position builds strength, coordination, and clean classical alignment and is commonly taught in both Cecchetti and Vaganova technique.
Starting Position
- Stand in fourth position:
- One foot in front of the other
- Front heel aligned with the back toe
- Both legs turned out
- Weight evenly distributed between both feet
- Core engaged, spine tall
- Arms typically in preparatory, first, or fourth position (depending on the exercise)
Step-by-Step Technique
- Plié
- Bend both knees evenly into a demi-plié.
- Keep heels on the floor.
- Knees track directly over the toes.
- Hips stay square and level.
- Jump (Sauté)
- Push evenly through both feet.
- Fully stretch ankles, feet, and knees in the air.
- Legs stay in fourth position—do not change placement midair.
- Land
- Land softly toe → ball → heel.
- Absorb the landing through a demi-plié.
- Maintain turnout and balance.
- Finish
- End in fourth position, ready to repeat or continue the combination.
Key Technique Tips
- Think “lift up”, not “jump forward.”
- Keep the torso calm and lifted.
- Equal weight on both legs prevents wobbling.
- Use the plié for power and softness.
Common Mistakes
- Losing turnout on takeoff
- Hips shifting or twisting
- Hard landings
- One leg doing more work than the other
Musical Timing
- Usually performed on one count
- Common in 2/4 or 3/4 time
- May be slow for beginners or quick in petit allegro
Why Sauté in Fourth Is Important
- Prepares dancers for changements, assemblés, and sissonnes
- Builds coordination between front and back legs
- Strengthens feet, ankles, and calves
- Improves balance and alignment
Visual Reference
For a clear, quick demonstration of Sauté in Fourth Position, watch Jacklyn Dougherty’s ballet tutorials here:
👉 https://www.youtube.com/@JacklynDougherty
