Conor O'Neill
Baltimore
Summary
Experienced leader blending Michelin-level culinary precision with large-scale food production and operations management. Proven success leading cross-functional teams, driving food safety and quality, and optimizing day-to-day operations across kitchens and food-tech environments. Looking to bring a hospitality-first mindset, hands-on leadership, and fast-paced execution to Wonder’s innovative restaurant model.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Production Manager
Plated
04.2025 - Current
- Manage production team and operations workflow for high-volume meal kit preparation.
- Enforce strict quality and food safety controls while meeting tight deadlines.
- Lead shift meetings, coach line leads, and coordinate with logistics and culinary teams.
Sr. Culinary Development Manager
McCormick & Co.
10.2024 - 01.2025
- Led recipe innovation and launch strategy for core product lines.
- Partnered cross-functionally with marketing, culinary, and sales to ensure product-market fit.
- Drove culinary immersions and team training across multiple departments.
Senior Innovation Chef
Kettle Cuisine
09.2023 - 10.2024
- Led recipe development, food costing, and commercial scale-up for sous vide meals.
- Partnered with QA and Ops to maintain compliance, shelf-life, and process integrity.
- Managed test kitchen operations and mentored junior staff.
Culinary Product Developer & Test Kitchen Manager
Freshly
06.2020 - 02.2023
- Brought premium meals to market from ideation through scale-up.
- Coordinated production trials, staff training, and quality improvement initiatives.
- Oversaw inventory, procurement, and day-to-day team pacing in a high-output kitchen.
Junior Sous Chef
Rye Street Tavern
02.2020 - 06.2020
- Supervised line cooks in a high-volume fine-dining environment.
- Maintained shift-level safety and cleanliness, including team briefings and prep reviews.
Chef de Partie
Le Bernardin (3 Michelin Stars)
08.2017 - 09.2018
- Rotated across all stations, upholding elite standards of service and execution.
- Honed team leadership, station ownership, and compliance with NYC DOH regulations.
Education
B.B.A. - Food Business Management
Culinary Institute of America (CIA)
Hyde Park, NY01.2017
Skills
- Team Leadership & Staff Training
- FOH/BOH Coordination
- Food Safety & Sanitation Protocols
- Scheduling & Labor Management
- Inventory Control & Shelf-Life Adherence
- Conflict Resolution & Floor Management
- Guest Service Excellence
- Startup & Fast-Casual Operations
Certification
- ServSafe Manager Certified
Availability & Notes
- Open availability including nights and weekends
- Able to lift 50+ lbs and stand full shifts
- Seeking full-time growth in an innovative, service-driven food environment
Timeline
Production Manager
Plated
04.2025 - Current
Sr. Culinary Development Manager
McCormick & Co.
10.2024 - 01.2025
Senior Innovation Chef
Kettle Cuisine
09.2023 - 10.2024
Culinary Product Developer & Test Kitchen Manager
Freshly
06.2020 - 02.2023
Junior Sous Chef
Rye Street Tavern
02.2020 - 06.2020
Chef de Partie
Le Bernardin (3 Michelin Stars)
08.2017 - 09.2018
B.B.A. - Food Business Management
Culinary Institute of America (CIA)
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