We’re on the hunt for a passionate and experienced Group Executive Chef to join the Ducks family. This is a rare opportunity to lead the culinary direction of one of Australia’s most loved restaurant groups - built on honest food, strong values, and a genuine commitment to sustainability.

You will have a hand in overseeing the kitchen teams across our venues in Byron Bay, Bellingen, Rosebery, Nimbo, and Melbourne, Ducks at The Bruns, (And soon to be Burradoo), guiding and mentoring our Head Chefs, leading menu development, and driving consistency and creativity across the group.

You’ll be hands-on, collaborative, and deeply connected to the ethos of farm-to-table cooking. We’re looking for someone who can balance big-picture strategy with a genuine love of being in the kitchen - someone who can inspire teams, champion local producers, and continue to evolve what the Ducks stand for.

The role is based at our Rosebery head office, with flexibility required to visit our other venues across NSW and VIC.

You’ll be responsible for:

• Guiding and supporting Head Chefs across all venues

• Driving menu development and seasonal changes

• Building strong relationships with farmers and suppliers

• Overseeing food quality, consistency and profitability

• Managing kitchen budgets, P&Ls, cost of goods, labour costs, and financial reporting

• Monitoring financial performance across all kitchens and taking action to meet targets

• Leading R&M and Capex projects across all kitchens

• Supporting recruitment, training, and kitchen culture across the group

• Ensuring smooth operational systems across all kitchens

• Supporting recruitment, training and kitchen culture across the group

• Working closely with venue teams to ensure operational systems and processes run smoothly

What you’ll bring:

• Proven experience as an Executive or Group Chef in a multi-site or high-volume restaurant group

• Strong leadership and communication skills - you know how to motivate, guide and grow your team

• A hands-on approach - you love being in the kitchen and leading by example

• Strong financial acumen - experience managing P&Ls, budgets, cost control, and forecasting

• Confidence using and managing systems like Deputy, Cooking the Books, and Lightspeed (or similar)

• Experience managing R&M and Capex across multiple kitchens

• Creativity and passion for showcasing local, seasonal produce

• An understanding of sustainability and respect for where food comes from

• Calm under pressure and adaptable when things change (as they often do!)

• A down-to-earth attitude and genuine care for your team and the wider Ducks community

At Three Blue Ducks, we’re more than a restaurant group - we’re a community. You’ll work alongside passionate people, have creative input across multiple venues, and be part of a company that values sustainability, work-life balance, and real connection.

Perks & Benefits

• Flexible, varied hours to support work-life balance

• A supportive, inclusive team culture

• Paid parental leave

• Staff discounts across all Three Blue Ducks venues and partners

• Performance-based bonus structure tied to venue targets

• Training and development opportunities - including direct engagement with local farmers, producers, and winemakers

• The chance to grow your career with a purpose-driven, values-led hospitality group

Want to be a Duck? 

We’d love to hear from you - Apply now!

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