Required Years of Experience
2 years
Job Details
Thank you for your interest in Dakar. We review future interest applications on an ongoing basis and will reach out if a role aligns with your background and our needs.
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.
We are a small, collaborative team that values intentional hospitality, curiosity, respect, and continuous growth. We are always interested in connecting with thoughtful, passionate hospitality professionals who are excited by our mission, our food, and our culture. While specific roles may not be immediately available, we welcome applications for future opportunities.
Potential roles may include:
Front of House:
- Servers
- Hosts
- Bartenders
- Support Staff
Kitchen:
- Line Cooks
- Prep Cooks
- Pastry Cooks
- Dishwashers
- A genuine interest in Dakar’s food, mission, and values
- A strong sense of teamwork and accountability
- Curiosity, humility, and a desire to learn
- Commitment to excellence in craft and hospitality
- All positions are based in New Orleans, LA
- Compensation and benefits vary by role and experience
- Applicants must be authorized to work in the U.S.
- Culinary degree a plus, Michelin background a plus
- Banquet experience required for front-of-house server positions
How to apply:
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 NOLADakar 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: Salary/Hourly (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, 401k
Required Skills
Collaboration
Strong Communication Skills
Adaptability
Cultural Awareness
Attention to Detail
Customer Service Orientation
Passion for culinary arts
Ability to work in a fast paced environment
Read more
Gallery
African, Cajun / Creole
Upscale Casual
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
2026
2025
2024
