Culinary/Pastry Externship - The Little Nell - Summer 2026

The Little Nell•Aspen, CO

2d•Onsite

About The Position

The Culinary/Pastry Extern will participate in partnership with their university’s externship program through The Little Nell with an objective to enhance their food product knowledge while gaining an overall understanding of the F&B operation and its outlets through training and exposure. Depending upon individual initiative, previous work experience and business demands, each Extern will be assigned to one or all of the stations within the culinary department. The Little Nell Culinary department is made up of several kitchens in support of the following restaurant outlets and kitchens: Element 47, Ajax Tavern, Banquets, and Pastry. This position reports to the Executive Sous Chef.

Requirements

To participate in this program a student must be seeking an internship as required by a University for class credit towards their degree, preferably in Hospitality Management
Minimum 6 months of work experience in hospitality, restaurants or related field
Strong communication and interpersonal skills, with a desire to learn and grow in the culinary industry
Strong knowledge of safe cooking technique and principles
Skilled in influencing and acting as a role model to others
Strong desire to learn all operational and strategic facets of the business
Ability to comply with all policies and procedures for Food & Beverage & Culinary departments
Ability to assist in emergency and security procedures as directed by management
Ability to maintain a positive, professional, team-player attitude

Responsibilities

The Extern reports directly to the Executive Sous Chef/ Sous Chef /Chef de Cuisine of that outlet and through the use of the school evaluation form as well as a hotel performance evaluation will evaluate you
Rotation depends upon the business demand, the Externs initiative & performance
Responsible for labeling of all products and cleanliness of the walk-in coolers and freezer
Must comply with all policies and procedures for the F&B department, The Little Nell, and Aspen One
Must practice proper product utilization with minimal waste
Must be flexible to work overtime hours, possibly in other culinary departments when business demands
Required to fill out daily mise en place lists at the end of the shift when working a station
Must maintain station and area cleanliness throughout shift and clean work area at shifts end
Must be self-motivated and able to work with minimal supervision
Must practice correct FIFO and Sanitation procedures
Maintain professional grooming standards and adhere to uniform dress code standards, the hotel provides uniforms and cleaning services for uniforms
Complete a 6-hour orientation program & attend Forbes training
Other duties as assigned