Horticulturist

Work Amidst Nature in the Heart of the Winelands

Imagine starting your day with the sunrise over lush vineyards and the tranquillity of farm life. At Boschendal, the surroundings are not just a backdrop; they're integral to our work and our inspiration. Nestled in the heart of South Africa's golden triangle of wine country, our farm offers a unique escape from the hustle of city life. A Typical Day at Boschendal: Experience a different pace and setting of work life. Whether it's walking among the vineyards, engaging with guests, or collaborating on a new project, every day here is a blend of meaningful work and the beauty of the natural landscape.

OUR PURPOSE: Regenerating our Future

At Boschendal, our purpose is clear: to nurture the land, inspire our people, and strengthen our community. Guided by core values, we strive to offer something truly meaningful, from our regenerative practices to our dedication to artisanal craftsmanship.

HORTICULTURIST

We are seeking an experienced and passionate Horticulturist to oversee the garden areas that directly supply Arum's kitchen as Arum plans to source majority of its ingredients from Boschendal itself. The successful candidate will ensure that produce is seasonal, high-quality, and aligned with the chefs' culinary vision, while maintaining the beauty and sustainability of Boschendal's broader regenerative landscape.

KEY DUTIES AND RESPONSIBILITIES INCLUDES BUT ARE NOT LIMITED TO:

Food Garden & Crop Management

• Plan and maintain a productive kitchen garden that meets the restaurant's seasonal menu needs.
• Work closely with the Head Chef and kitchen team to understand upcoming dishes, flavour profiles, and ingredient requirements.
• Oversee planting schedules, soil health, composting, pest management, and irrigation systems.
• Grow and harvest vegetables, herbs, flowers, and microgreens to fine-dining quality standards.
• Ensure consistent supply of fresh produce, edible flowers, and herbs to the kitchen.

Garden Aesthetic & Regeneration

• Maintain the visual and ecological integrity of the garden as part of Boschendal's regenerative farming programme.
• Promote biodiversity and soil health through organic, regenerative, and sustainable practices.
• Contribute to the storytelling of the garden — guests should experience the connection between soil, season, and plate.

Operational & Team Responsibilities

• Implement horticultural best practices.
• Manage daily work schedules, planting plans, and maintenance routines.
• Ensure equipment, tools, and resources are used efficiently and safely.

QUALIFICATIONS & EXPERIENCE

Formal Qualification (Essential) :

• A recognised qualification in Horticulture, Botany, Agronomy, or Environmental Science — Diploma or Degree level is required.
• This role demands a deep scientific understanding of plant growth, soil composition, and seasonal cycles to ensure that the Arum kitchen is supplied with the highest-quality, flavour-rich produce.

Experience (Minimum 3 Years) :

• Hands-on experience supporting a productive food garden, horticultural project, or farm-to-table initiative is essential.
• Client facing and guided tours experience is essential.
• Candidates must be able to demonstrate practical competence in soil health, pest management, irrigation systems, and organic production techniques.
• Candidates need to be able to explain concepts to guests in both the restaurant and in the garden.

Culinary Collaboration:

• Experience working closely with chefs or hospitality teams is a must. The successful candidate must be able to translate culinary needs into garden plans, ensuring a seamless connection between the kitchen and the land.

Technical & Scientific Knowledge:

• Strong understanding of plant nutrition, crop rotation, propagation, and regenerative agriculture principles. Ability to record, analyse, and report on yield and soil performance data.

Preferred Experience:

• Exposure to permaculture, organic certification processes, or eco-estate landscaping is a must.

Key Skills & Attributes

•Deep passion for plants, food, and the connection between the garden and the kitchen.

•Strong communication skills — able to translate chef requirements into garden plans.

•Organised, detail-oriented, and proactive.

•Physically fit and enjoys working outdoors in all conditions.

•Team player with a positive, can-do attitude aligned to the Boschendal ethos.