Required Years of Experience
4 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: Server
We are seeking a dedicated Server to work alongside our growing Front-of-House Team. This role requires a strong attention to detail, a commitment to consistency, and an appreciation for the fine dining experience. The 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:
- Deliver attentive, engaging service from start to finish
- Share the stories and cultural inspiration behind our food and drink offerings
- Work closely with our chefs and FOH leaders to ensure a seamless guest experience
- Attend pre-service meetings and is knowledgeable about menu and possible allergens
- Effectively communicates current and accurate information about the menu
(i.e. preparation techniques, ingredients and plate presentation) to guests - Maintains table cleanliness before, throughout, and after service
- Performs any and all other duties as assigned by the General Manager and/or Leadership
Required Qualifications:
- Minimum 4 years of restaurant experience; Banquet service required.
- 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 - Close)
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.4 in North America's 50 Best Restaurants 2026 and The Best Restaurant in South USA two years in a row (2025, 2026), and national acclaim, recognized as No.6 in North America's 50 Best Restaurants 2025, Michelin Guide Recommended 2025, 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 four-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)
Required Skills
Customer Service Orientation
Team Collaboration
Cultural Awareness
Effective Communication
Time Management
Stress Management
Attention to Cleanliness and Organization
Ability to Learn Quickly
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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
2026
2026
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