Culinary/Pastry Extern - The Little Nell - Summer 2025

Company Description

Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Little Nell is also home to the new The Nell Spa. During ski season, Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub, and a newly renovated spa and health club. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit www.thelittlenell.com or follow @thelittlenell on Instagram, Twitter and Facebook. 

Job Description

Position Summary
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, Pastry and Aspen Mountain Club. This position reports to the Executive Sous Chef.

Job Posting Deadline
Applications for this position will be accepted until March 30, 2025.

Essential Job Functions/Key Job 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

Qualifications

Education & Experience 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

Knowledge, Skills & Abilities
•    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

Additional Information

Work Environment and Physical Demands 
•    Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time
•    Regularly work i