LABe restaurant chef

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A person is required to manage production and service in the LABe – Digital Gastronomy Lab restaurant, complying with the self-monitoring sanitary criteria (HACCP) and reinforcing the good image of the BCC.
They will collaborate in the design of the menus, cook and keep the facilities clean and tidy, complying with the existing processes and financial budgets.

Morning: 09:00 – 17:00
Afternoon: 16:00 – 00:00
Split shift: 13:00 – 17:00 / 20:00 – 00:00

10 May 2019


  • Organise and prepare the production of the gastronomic services.
  • Keeping the facilities clean and tidy.
  • Surplus management.
  • Collaboration with orders.
  • Control, conservation and utilisation of raw materials and products used.


  • Kitchen experience.
  • Graduate of the Basque Culinary Center.
  • Knowledge of state-of-the-art culinary techniques.
  • Flexibility with regard to working hours.
  • Teamwork.
  • Languages: Spanish. English and Basque will be an advantage.

Interested? Send us your application and we'll get in touch with you.

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Realise the full potential of your business or project with LABe

For Startups For Corporates

For Startups

An incubator for talent and enterprise that backs projects while putting gastronomic concepts to the test in a real setting.

For Corporates

A laboratory that makes it possible to test food tools and products, and a place to develop new lines of business.

For Horeca

A space for applied technical training and professional advice on new technologies and digital gastronomy.

What does the future taste like?