Culinary​/Pastry Externship Summer

Overview

The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, offering luxurious amenities, personalized service, mountain views, renowned dining, spacious accommodations, and access to Aspen’s famed mountain town.

A Relais & Châteaux resort, The Little Nell is recognized for its award-winning wine and culinary programs and dedicated service. The property features two restaurants, three bars, a wine cellar and a speakeasy. The Spa at The Little Nell embodies a holistic lifestyle philosophy. Ski season offers a slopeside ski concierge and winter adventures; summers include lush gardens, off-road adventures, stargazing, fly fishing and mountaintop yoga, plus a pool, hot tub and health center year-round.

The Little Nell has been named a Forbes Five-Star hotel since 1995 and a AAA Five-Diamond hotel since 1991, with additional accolades in wine programs and dining.

The Little Nell also offers residences, including 26 private mountainside homes and 12 guest rooms at the base of Aspen Mountain with dedicated service and easy ski-in/ski-out access. An expansion will bring Nell hospitality to Rockefeller Center in 2027. For more information, visit  or follow @thelittlenell on social channels. Official communications from Talent Acquisition or Human Resources are sent from domain emails associated with the Little Nell family of sites.

Position Summary

The Culinary/Pastry Extern will participate in a university externship program with The Little Nell to enhance food product knowledge and gain an understanding of the F&B operation and its outlets through training and exposure. Depending on initiative, experience and business demands, the extern may be assigned to one or more stations within the culinary department. The Culinary department supports Element 47, Ajax Tavern, Banquets, and Pastry, reporting to the Executive Sous Chef.

Job Posting Deadline

Applications for this position will be accepted until March 15, 2026.

• The Extern reports directly to the Executive Sous Chef / Sous Chef / Chef de Cuisine of the assigned outlet and will be evaluated through school and hotel performance evaluations.
• Rotation depends on business demand, the Extern’s initiative and performance.
• Labeling of all products and cleanliness of walk-in coolers and freezers.
• Compliance with all policies and procedures for the F&B department, The Little Nell, and Aspen One.
• Practice proper product utilization with minimal waste.
• Flexibility to work overtime and possibly assist in other culinary departments as needed.
• Fill out daily mise en place lists at the end of shifts when working a station.
• Maintain station and area cleanliness; clean work area at shift end.
• Be self-motivated and able to work with minimal supervision.
• Practice correct FIFO and sanitation procedures.
• Maintain professional grooming standards and adhere to uniform dress code; uniforms and cleaning services are provided by the hotel.
• Complete a 6-hour orientation and attend Forbes training.
• Other duties as assigned.

Education & Experience Requirements

• Student must be seeking an internship for class credit through a university, 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.
• Knowledge of safe cooking techniques and principles.
• Ability to influence and act as a role model to others.
• 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.
• Positive, professional, team-player attitude.

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods.
• Regularly work in wet, hot and humid conditions and may walk on slippery surfaces.
• Occasionally lift, push or pull up to 50 lbs. (weight limits vary by position).

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