Responsibilities: Steward the land using regenerative practices that prioritise soil health, biodiversity and long-term resilience Grow and supply a diverse range of ingredients aligned with seasonal menus and culinary direction Collaborate closely with chefs to plan crop rotations, harvest timing, and creative use of whats thriving Maintain beautiful, thriving garden spaces that guests move through and connect with daily Balance the big picture with hands-on rigour – caring for plants, systems, tools and fellow growers and team members with clarity and heart