Job Search Status
Open to workDesired start date: Flexible
Desired Job Title
Chef de CuisineWork Type
Full TimeLocation Preference
On-SiteLocation: Baltimore, MD
Open to relocation: Yes
Open To Work
Michael Gliniecki
Baltimore
Work Preference
Summary
Dedicated culinary professional with over 20 years of diverse restaurant experience, most recently in Spanish cuisine while leveraging a strong foundation in French techniques. Expertise in seasonal and local ingredients enhances the ability to create innovative dishes that resonate with diners. A rich background in Italian cuisine and pasta making complements a well-rounded culinary skill set, ensuring versatility and creativity in menu development. Committed to delivering exceptional dining experiences through a blend of tradition and modern culinary practices.
Overview
20
20
years of professional experience
Work History
Executive Sous Chef
La Cuchara Restaurant & Bar
Baltimore, MD
02.2025 - 01.2026
- Directed and supervised all operations within back of house environment.
- Oversaw protein fabrication and butchering while directing produce, fish, and meat ordering processes.
- Managed expo operations, facilitating verbal communication in Spanish and English for up to 300 covers nightly.
- Worked alongside executive chef/owner to enhance menu offerings and align with seasonal trends.
Executive Sous Chef
The Bygone/ Ruxton Prime Steakhouse
Baltimore, MD
05.2023 - 01.2025
- Directed kitchen operations, ensuring efficient management of all aspects.
- Developed and introduced innovative menu items in alignment with seasonal changes and special promotions.
- Skillfully butchered various meat and fish proteins while developing stocks and sauces to elevate menu offerings.
- Oversaw ordering and receiving processes in collaboration with management team to ensure operational efficiency.
Chef de Cuisine
Foraged Eatery
Baltimore, MD
11.2021 - 09.2022
- Spearheaded restaurant reopening in a larger location with an enhanced focus on refined dining experiences.
- Coordinated daily prep lists while supervising ordering and receiving activities to ensure efficiency.
- Oversaw operations at each station, including meat, fish, entremetier, cold appetizers, and expeditor roles.
- Collaborated with chef/owner to innovate and enhance a la carte and chef's table tasting menus.
Sous Chef
Magdelena at the Ivy hotel
Baltimore, MD
11.2016 - 03.2020
- Coordinated and managed diverse kitchen stations, including meat, fish, saucier, entremetier, hot appetizers, and cold appetizers, to maintain high culinary standards.
- Assisted executive chef in crafting menu items and developing unique daily specials.
- Restructured and optimized organization of each station for enhanced efficiency.
Sous Chef
Fleet Street Kitchen/ Waterfront Kitchen
Baltimore, MD
04.2013 - 10.2016
- Oversaw meat and fish entrée station operations, ensuring quality garnishes and diverse hot appetizer dishes.
- Oversaw daily ordering and receiving of goods, ensuring efficient supply chain operations.
- Collaborated on the creation and refinement of dishes and catering strategies for various on/off-premise events.
Education
B.S. - Culinary Arts
Johnson & Wales University
Providence, RI01.2008
Culinary Arts - undefined
Sollers Point Technical High School
Baltimore, MD01.2004
Skills
- Advanced cooking techniques
- Ordering and inventory management
- Butchery and fabrication
- Stocks and sauces
- Menu and recipe development
- Communication kitchen management
- Forecasting and planning
- Scheduling
- Creative thinking
- Organization and cleanliness
Timeline
Executive Sous Chef
La Cuchara Restaurant & Bar
02.2025 - 01.2026
Executive Sous Chef
The Bygone/ Ruxton Prime Steakhouse
05.2023 - 01.2025
Chef de Cuisine
Foraged Eatery
11.2021 - 09.2022
Sous Chef
Magdelena at the Ivy hotel
11.2016 - 03.2020
Sous Chef
Fleet Street Kitchen/ Waterfront Kitchen
04.2013 - 10.2016
Culinary Arts - undefined
Sollers Point Technical High School
B.S. - Culinary Arts
Johnson & Wales University