Assistant Grower (transition to Head Grower) with Osip Restaurant

Assistant Grower (Transition to Head Grower)

Reports To: Head Grower (April–August) / Directors (from September). Department: Market Garden – Osip & The Old Pharmacy. Location: Bruton, Somerset.

Purpose

The Assistant Grower is a transitional leadership role designed to develop into the position of Head Grower from September onward. Working closely with the current Head Grower during the spring and summer season, the Assistant Grower will gain full understanding of the systems, standards, and responsibilities required to independently manage two market garden sites totalling approximately one acre. The gardens directly supply Osip and The Old Pharmacy, whose menus are led by seasonality and availability from the land. Each restaurant has a distinct culinary identity and specific growing requirements. The role requires close collaboration with chefs to ensure consistent delivery of exceptional, seasonal produce while maintaining the integrity and long‑term health of the land.

About the Gardens

• Approximately one acre under cultivation across two sites in and around Bruton.
• Over 200 varieties of vegetables and soft fruit.
• Three polytunnels for season extension.
• One propagation greenhouse (all plants raised in‑house).
• The gardens are managed using chemical‑free, agroecological principles incorporating no‑till/no‑dig systems, on‑site fertility building, diverse polycultures, green manures, and season extension techniques.
• Surplus produce is sold to other restaurants within the local area.

Transition Structure

April–May: 8 hours per week (£13 per hour)

June–August: 16 hours per week (£13 per hour)

From September: Full‑time Head Grower role (compensation to be negotiated).

During the transition period, the Assistant Grower will work alongside the Head Grower during peak planting and harvesting season. From September onward, the successful candidate will assume full responsibility for managing the gardens independently, with limited weekly assistance during peak season. This timeline is flexible and can be discussed during the recruitment process.

Principal Responsibilities

Crop Production & Garden Management

• Propagation, planting, and succession scheduling.
• Bed preparation and soil fertility management.
• Cultivation and weeding throughout the season.
• Managing irrigation for field and protected crops.
• Harvesting, washing, and preparation of produce.
• Developing and maintaining crop plans in collaboration with the restaurants.

Kitchen & External Communication

• Ongoing communication with kitchen teams regarding availability and quantities.
• Preparation and distribution of fresh lists.
• Managing surplus sales and coordinating deliveries.

Planning & Administration

• Record keeping and yield tracking.
• Budgeting and financial oversight of the garden.
• Purchasing supplies and materials.
• Seasonal planning and preparation.

Infrastructure & Stewardship

• Maintenance of tools, irrigation systems, polytunnels, and greenhouse.
• Maintaining gardens to a high aesthetic and horticultural standard.
• Respectful interaction with landowners and their workers.
• Hosting tours for media, guest chefs, and restaurant patrons.

Team Leadership

• Managing occasional helpers and volunteers.
• Working independently for extended periods while maintaining high productivity.

Essential Knowledge, Experience & Skills

• Minimum two full seasons’ experience in organic or regenerative vegetable production.
• Commitment to chemical‑free, no‑till/no‑dig growing systems.
• Strong understanding of seasonality within the South West UK climate.
• Competency with human‑powered market garden tools and techniques.
• Excellent time management and organisational skills.
• Clear and professional communication skills.
• Full UK driving licence and personal vehicle due to rural location.
• Flexibility regarding seasonal hours and occasional weekend work.

Desirable

• Experience growing for restaurant kitchens.
• Crop planning for consistent quantities and succession harvests.
• Knowledge of agroecological techniques.
• Experience leading tours or speaking to groups.
• Background in hospitality.
• Commitment to professional development.
• A strong interest in food and cooking.

This job description outlines the general nature and level of work required for the role. It is not an exhaustive list of duties or responsibilities. The company reserves the right to amend or add to this job description in line with business needs. Employees are expected to adopt a flexible approach and undertake reasonable additional duties as required.

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