JIMI BIVINS
Mount Pleasant
Overview
16
16
years of professional experience
Work History
Catering Chef
Wild Hare Catering
09.2022 - 03.2025
- Led catering for up to 1,500 guests per meal at national events.
- Fed artists and crew at festivals and tours.
- Private chef services for several musicians.
- Maintained high team standards and personal accountability.
- Enhanced operational efficiency in diverse, high-pressure settings.
Executive Sous Chef
Country Club of Sapphire Valley
03.2019 - 09.2022
- Managed kitchen operations, enhancing efficiency and team collaboration.
- Developed diverse menus, increasing customer satisfaction and repeat visits.
- Trained staff in culinary techniques, improving service quality and consistency.
- Optimized inventory processes, reducing waste and controlling costs.
- Created successful wine pairings, enriching dining experiences.
Sous Chef
Rhubarb
01.2017 - 01.2019
- Ensured high standards of food preparation and presentation, enhancing customer satisfaction.
- Prepared and organized all necessary ingredients, optimizing workflow and reducing prep time.
- Maintained sanitation standards, ensuring a clean and safe kitchen environment.
- Assisted in managing multiple stations, fostering teamwork and efficient service.
- Conducted thorough end-of-day checks, ensuring inventory accuracy and quality control.
Demi Chef/Stagier
Link Restaurant Group
10.2014 - 10.2016
- Prepared diverse dishes, enhancing culinary skills and teamwork in fast-paced environments.
- Executed catering for varied events, ensuring high-quality service and customer satisfaction.
- Crafted house-made charcuterie, contributing to menu diversity and customer delight.
- Collaborated with guest chefs on events, fostering innovation and broadening culinary expertise.
Chef
Owl’s Eye Vineyard & Winery
04.2009 - 09.2014
- Managed kitchen operations and food procurement, enhancing menu variety and quality.
- Organized cooking classes and demos, promoting local produce and culinary skills.
- Collaborated with local farmers for fresh ingredients, supporting community agriculture.
- Planned and executed special events, increasing customer engagement and satisfaction.
Education
Diploma -
Burns High School
Lawndale, NC01.1995
Culinary Management
Central Texas College
Killeen, TX01.2005
Skills
- Culinary Management
- Menu Development
- Food Preparation
- Catering
- Inventory Management
- Team Leadership
- Butchery
- Charcuterie
- Event Planning
- Food Safety
Awards
Winner of 2017 Jean-Louis Palladin Professional Work/Study Grant
JAMES BEARD FOUNDATION
Timeline
Catering Chef
Wild Hare Catering
09.2022 - 03.2025
Executive Sous Chef
Country Club of Sapphire Valley
03.2019 - 09.2022
Sous Chef
Rhubarb
01.2017 - 01.2019
Demi Chef/Stagier
Link Restaurant Group
10.2014 - 10.2016
Chef
Owl’s Eye Vineyard & Winery
04.2009 - 09.2014
Culinary Management
Central Texas College
Diploma -
Burns High School
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