Head Chef

About Us

A unique pub situated on the Exeter canal, 15 mins walk from the quayside and now 5 minutes from Marsh Barton train station. The pub has one of the largest beer gardens in the south with over 1000 outdoor spaces. We host various events and functions that cater from 100 to our busiest one of the year hijacking 4000 people. With outdoor bars and BBQs, no week is ever the same at the double locks.

In the winter it was a lovely traditional pub with log fires and lots of dogs.

We believe every pub should be different. This means that you'll be writing your own recipes that match the food vision of your business using fresh seasonal ingredients. The food vision could be all about showcasing local produce, country pub classics, seafood, small plates and sharers, dry‑aged meat—each pub is different and it's up to you as head chef to put your own creative stamp on that vision.

We work with fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Premium fresh food crafted by skilled chefs in Premium Pubs.

• Head Chefs get to have full autonomy to create your own menus and specials
• Access to our Apprenticeship Scheme and Development Programmes
• Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
• Access to inspirational food trips with our top quality suppliers
• Regular Chef Forums with other Head Chefs to inspire and develop
• Free meals
• 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
• Share save Scheme
• Enhanced Company Pension Scheme
• 28 Days Holiday per year

We are seeking an experienced and passionate Head Chef to lead our busy kitchen team in a fast‑paced, high‑volume environment.

• Lead, motivate, and develop the kitchen team to deliver exceptional food and service standards.
• Create and implement seasonal menus using fresh, high‑quality ingredients.
• Manage all aspects of kitchen operations, including daily service, private functions, and catering requirements.
• Oversee stock control, ordering, stock takes, and waste management.
• Take responsibility for the Burger Shack Van operations, including menu planning and ordering.
• Ensure full compliance with food hygiene, health & safety, and all relevant legislation.
• Maintain excellent standards in line with Environmental Health Officer (EHO) regulations.
• Monitor kitchen performance, food quality, and consistency at all times.
• Use tablets and digital systems confidently for ordering, stock management, and operational tasks.

• Proven experience as a Head Chef in a busy, fast‑paced kitchen.
• Strong leadership and team management skills.
• Experience developing seasonal menus and working with fresh ingredients.
• Excellent organisational and stock management abilities.
• Thorough knowledge of food safety, HACCP, and EHO regulations.
• Comfortable using tablets and digital kitchen management systems.
• Ability to remain calm under pressure while maintaining high standards.

If you are a driven and creative chef looking for your next challenge, we would love to hear from you.

• Menu Development
• Food Safety
• Food Preparation