Culinary Externship - The Little Nell - Summer 2026

Culinary Externship - The Little Nell - Summer 2026

The Culinary 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, and Banquets. This position reports to the Executive Sous Chef.

Applications for this position will be accepted until May 24, 2026.

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.

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.

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).

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.