Do you want to be part of a pioneering institution at an international level in the world
of Gastronomy and its value chain? Do you like innovation and research? BCC
INNOVATION, the interdisciplinary research and innovation centre of the Basque
Culinary Center (San Sebastian), needs to add the following professional profile to its
team:

Job Context and Main Purpose

They will be incorporated with a cross-cutting role in the different lines of activity of
BCC Innovation, especially in the areas of Innovation and Entrepreneurship, integrating
the methodological approach and specific tools of Human-Centred Design in the
innovation processes of the Technology Centre, in the projects to develop new products,
services, experiences and business models and in general in the creative resolution of
problems/challenges.

The job includes the analysis of the status of current innovation processes of the centre,
to be followed by action to adapt/complement these, including training for other
members of the department. It will also include contact with potential industrial
partners, preparation of proposals and the development of innovation projects with
customers and support for processes of incubation or acceleration of start-ups/new
business projects.

• University degree (university education in Design will be an advantage).
• Experience of at least 3 years in research centres or R&D departments of companies.
• Extensive theoretical and practical knowledge of the Human-Centred Design approach, procedures and tools characteristic of Design Thinking, and experience in prototyping processes and agile testing/validation.
• Knowledge of the “lean” methodological approach (management, start-up, etc.).
• Experience in the development of new products and services, which have been taken to the market, applying the above approaches/methodologies.
• Experience in facilitating groups, work sessions, workshops and processes of innovation and creative problem solving.
• Availability and flexibility to travel.
• Flexibility and adaptation to the situations of uncertainty and ambiguity that constantly arise in innovation processes.
• A special affinity and passion for the world of gastronomy-food and/or professional experience in it will be an advantage.
• International experience will be an asset.
• Working languages: English, Spanish and Basque.
• Critical thinking.
• Interpersonal and communication skills.
• Self-leadership.