Culinary/Pastry Externship - The Little Nell - Summer 2026 at Aspen Skiing Company

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Dec, 25

Salary

0.0

Posted On

01 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Interpersonal Skills, Safe Cooking Techniques, Product Utilization, Team Player Attitude, Flexibility, Self-Motivation, Sanitation Procedures

Industry

Hospitality

Description

Company Description The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town. A Relais & Châteaux resort, The Little Nell is consistently 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 new Spa at The Little Nell is rooted in ‘The Aspen Idea’ - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little 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 health center year-round. The Little Nell has been acknowledged with numerous awards for decades 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. For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. For more information, visit www.thelittlenell.com or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. 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, and Pastry. This position reports to the Executive Sous Chef. Job Posting Deadline Applications for this position will be accepted until November 15, 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 & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Paid Time Off Programs • Paid Leave Programs • Employee Ski Pass • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster

Responsibilities

The Culinary/Pastry Extern will participate in training and exposure to enhance food product knowledge and gain an understanding of the F&B operation. Externs will rotate through various stations in the culinary department based on business demands and individual initiative.