Required Years of Experience
2 years
Job Details
At Dakar, we embody Teranga—the Senegalese spirit of warmth, hospitality, and exceptional service. We create a memorable experience through soulful West African cuisine and a vibrant, welcoming atmosphere. West African cuisine is rich with history, flavor, and heart—and we’re honored to share its story with every guest.
Position: Back Server
We are seeking a dedicated Back Server to work alongside our Front-of-House Team by preparing service materials and assisting with table maintenance. This role requires a strong attention to detail, a commitment to consistency, and an appreciation for the fine dining experience. The Back Server reports directly to the General Manager and plays a vital role in ensuring the highest standards of quality in every guest experience.
Responsibilities include but are not limited to:
Pre-Service- Polish and organize silverware; prep trays for both seatings.
- Set up service items: plates, bowls, napkins, towels, water pitchers, and utensils.
- Fill handwashing kettles and assist servers with table setup.
- Greet guests warmly and follow handwashing protocol.
- Empty handwashing basins after each table.
- Refill water glasses and assist with busing bread bowls, plates, and glasses.
- Wipe and reset tables; fold or replace guest napkins.
- Assist at the pass when needed and mark tables for upcoming courses.
- Support teamwork and ask questions when unclear.
- Reset all tables for the second seating.
- Restock silverware, water bottles, towels, and restroom supplies.
- Vacuum dining room and return purse stools.
- Bus and wipe tables; assist bartender with glassware.
- Bring in porch furniture and roll rugs.
- Empty towel buckets and napkin hampers.
- Dry and store water pitchers; return plates and bowls to the dish area.
- Vacuum and check out with the supervisor before leaving.
Required Qualifications:
- Minimum 2 years of restaurant experience
- Strong attention to detail and a passion for fine dining hospitality
- Ability to thrive in a collaborative environment
Schedule:
- Five-day shift (2:30 pm - 11:00 pm CT)
Attire:
- Black close-toed nonslip shoes and professional pants
- Hair must be pulled and pinned back
About You:
- Reliable and supportive; attendance and punctuality is high priority
- Keeps a positive attitude in high stress situations with strong problem-solving skills
- Works expeditiously while maintaining quality; adaptable to varying deadline-driven needs
- Maintains high expectations for self; a continual learner that is always seeking growth
To apply for this position, serious candidates only:
Upload your resume and a cover letter including why you want to work at Dakar NOLA. Applicants without a cover letter will not be considered.
About Dakar NOLA
Dakar NOLA is a modern Senegalese tasting-menu restaurant in New Orleans, founded by Chef Serigne Mbaye and Effie Richardson, offering a seasonal, pescatarian menu that bridges the flavors of Senegal and the Gulf South. Since opening in late 2022, Dakar NOLA has earned earning Dakar NOLA global acclaim as No.6 in North America's 50 Best Restaurants 2025 and The Best Restaurant in South USA, and national acclaim, recognized as Eater’s All-Time 38 Most Essential and Influential Restaurants in America in the past 20 years, the 2024 James Beard Award for ‘Best New Restaurant’, Bon Appétit’s The 24 Best New Restaurants’, Esquire’s ‘The 50 Best New Restaurants in America’, and USA Today’s ‘Restaurants of the Year’. Chef Mbaye, a two-time James Beard nominee and TIME 100 Next honoree, brings Michelin-starred training and deep cultural storytelling to each course, setting Dakar apart with a distinctive focus on the spirit of teranga—Senegal’s tradition of warm, generous hospitality that makes every guest feel welcome. For more information about Dakar NOLA, visit dakarnola.com
Compensation Details
Compensation: Hourly (Based on Experience)
Benefits & Perks: Health Insurance, 401k
Required Skills
Ability to Work Under Pressure
Effective Communication Skills
Time Management Skills
Customer Service Orientation
Team Collaboration
Attention to Cleanliness and Hygiene
Organizational Skills
Flexibility in Job Duties
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Dakar NOLA is a modern Senegalese tasting menu restaurant. Like the cuisines of the two coastal cities from which it takes its name, Dakar NOLA highlights seafood from local waters and produce from farmers here in South Louisiana. The menu is inspired by Chef Serigne Mbaye’s most cherished memories of his childhood in Senegal, where he learned to cook at his mother’s knee. Dinners at Dakar NOLA feature multiple courses, some served family style in homage to west African dining traditions.
Our goal is to explore and define modern Sengalese cuisine by using traditional Sengalese cooking spices and techniques as well as cooking techniques Chef Serigne has learned working in the kitchens of Commander’s Palace, Atelier Crenn, and Atelier Joel Robuchon.
Chef Serigne Mbaye studied culinary arts at New England Culinary Institute. He has worked at various restaurants featuring Japanese, Cuban, French, and Creole cuisines in the years since. These experiences have led him to discover flavor combinations he previously had never imagined. But he remains focused on Senegalese cuisine and the myriad of possibilities available using that rich tradition as a culinary foundation.
Many Africans who came to Louisiana during the slave trade were Senegalese. The echoes of their food traditions, as well as those of Africans from Haiti and the entire west coast of the continent, still echo in the Creole pots of New Orleans. Though born in New York and raised in Dakar, Chef Serigne feels most at home in New Orleans where his culinary voice can express itself most fully.
Awards / Distinctions
2025
2024
