Job Description

Summary 

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, Banquets, Pastry and AspenX Mountain Club.

Job Posting Deadline 

Applications for this position will be accepted until November 3, 2024.

Essential Job Functions

•    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

•    The intern/extern 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 report to the shift on time

•    Must maintain a professional grooming standard

•    Must be self-motivated and able to work with minimal supervision

•    Must be able to stand for several hours at a time and be able to lift at least 50 lbs

•    Must practice correct FIFO and Sanitation procedures

•    The Culinary department will provide whisks, spatulas, spoons and ladles. The hotel also provides uniforms and a cleaning service. Every new employee must complete a 6-hour orientation program

Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.