Assistant Grower: Path to Head Grower in Market Garden

JOB DESCRIPTION: 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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