In-Demand Head/executive chef Jobs

Chef de Partie | Burradoo Restaurant
Three Blue Ducks —Burradoo NSW
- $68,000 a year
- Full-time
- Restaurant experience
- Kitchen
- Parental leave
- Employee assistance program
Sommelier | Burradoo Restaurant
Three Blue Ducks —Burradoo NSW
- $75,000 a year
- Full-time
- Restaurant experience
- Parental leave
- Employee assistance program
Sales Executive – Retail Account
My Muscle Chef —Yennora NSW
- Full-time
- Hybrid work
- CRM software
- Management
- Sales
Quick Apply
Executive Sous Chef - Night Shift
My Muscle Chef —Yennora NSW
- Full-time
- Supervising experience
- Organisational skills
- Leadership
- Employee discount
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Sommelier | Burradoo Restaurant
Three Blue Ducks —Burradoo NSW
Staff discounts at all Ducks locations. We’re creating a thoughtful, produce-led dining experience where wine plays a key role in telling the story of the land,…
$75,000 a year

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Chef de Partie | Burradoo Restaurant

Three Blue Ducks -
Burradoo NSW

Apply Now

Job Details

Full-time
$68,000 a year

Benefits

Parental leave
Employee assistance program
Employee discount
Referral program

Qualifications

Restaurant experience

Full Job Description

About Three Blue Ducks x Burradoo Park Farm

Three Blue Ducks at Burradoo Park Farm is a 600-acre working regenerative farm in the NSW Southern Highlands, home to three distinct food venues: The Bakehouse by Three Blue Ducks, The Farmhouse by Three Blue Ducks, and the Three Blue Ducks restaurant, our most elevated dining experience yet. Every one of these venues is shaped by what grows, grazes, and is harvested on-site - and every person in our team is part of that story.

The Restaurant

Three Blue Ducks is opening a new destination restaurant at Burradoo Park Farm in Winter, and we're looking for talented Chefs and Chef de Parties to join our opening team. Set within a restored 1800s farmhouse, the restaurant will offer an intimate, seasonal dining experience, shaped entirely by what's grown and raised on-site. You'll be working under Group Executive Chef Troy Crisante (formerly co-head chef at three-hatted Quay) and Head Chef Rhys Connell (formerly of three-hatted Sepia), with broader direction from co-owners Darren Robertson and Andy Allen.

We're looking for chefs with fine dining or high-quality restaurant experience who take pride in consistency, detail, and working in a professional kitchen - and who get genuinely excited about exceptional produce. Join us to create Three Blue Ducks’ most elevated dining experience to date

About you:

Proven experience in fine dining or high-performance kitchens
Strong technical ability with a focus on precision, consistency and presentation
Deep respect for seasonal produce and ingredient integrity
Highly organised with the ability to perform under pressure during service
Professional, accountable and committed to high standards
Works well within a structured team environment

Why Join Us?

Work closely with engaged owners and a supportive leadership team
Lead a flagship, multi-concept venue in a beautiful regional setting
The chance to be part of a business that genuinely cares - about people, produce and the planet
Long-term growth and development within the business
Staff discounts at all Ducks locations
Access to our Employee Assistance Program, Parental Leave Policy & Employee Referral Program
Opportunities for growth within a respected, values-driven group

Want to be a Duck? We’d love to hear from you - Apply Now!

Three Blue Ducks is an equal opportunity employer. We celebrate diversity and are committed to building an inclusive, respectful workplace. We strongly encourage applications from Aboriginal and Torres Strait Islander people and from people of all backgrounds, abilities and identities.

Apply Now

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Chef de Partie | Burradoo Restaurant

Sommelier | Burradoo Restaurant

Sales Executive – Retail Account

Executive Sous Chef - Night Shift

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