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: Chef de Cuisine
We are seeking a dedicated Chef de Cuisine to work alongside our Executive Chef in executing thoughtful, precise preparation that upholds the integrity of our cuisine. This role requires exceptional attention to detail, strong leadership, and a passion for culinary craftsmanship. The Chef de Cuisine is responsible not only for maintaining the highest standards of quality and consistency in every dish but also for managing and inspiring the kitchen team to perform at their best. Reporting directly to the Executive Chef, this position plays a vital role in ensuring operational excellence, effective team management, and the seamless execution of Dakar NOLA’s distinctive culinary vision.

Required Qualifications:

1. Culinary Leadership and Vision

• Develop and execute innovative, high-quality menus aligned with Dakar NOLA’s brand identity and guest expectations.

• Maintain consistency and excellence in all dishes, from conception to execution.

• Manages, inspires and leads the kitchen team, promoting creativity and collaboration.

2. Kitchen Operations Management

• Directly manage all day-today kitchen operations including preparation, cooking, plating, and service coordination to ensure it runs efficiently

• Ensure compliance with sanitation and food safety regulations.

• Manages scheduling, performance, and development of all kitchen staff including but not limited to hiring, training, mentoring and supervision, fostering a positive and collaborative environment

3. Inventory and Supply Chain Management

• Monitor inventory levels and ensure timely procurement of high-quality ingredients.

• Control food costs, minimize waste, and maintain vendor relationships

4. Financial Management

• Manage kitchen budgets, including food and labor costs.

• Conduct audits to identify efficiency improvements and cost control opportunities.

• Maintain profitability without compromising quality.

5. Quality Control and Consistency

• Implement strict quality control standards to ensure consistency in flavor, presentation, and portioning.

• Conduct regular tastings and reviews to maintain high culinary standards.

• Address guest feedback promptly to reinforce the restaurant’s commitment to excellence.

6. Collaboration and Communication

• Collaborate with front-of-house leadership to ensure seamless guest experiences.

• Partner with ownership on strategic menu planning and events both onsite and offsite. 

• Participate in culinary events representing the Dakar NOLA brand.

7. Staff Training and Development

• Design and implement training programs to develop culinary and leadership skills among staff.

• Identify and mentor emerging talent within the kitchen.

• Foster a culture of learning, respect, and culinary innovation.

8. Health and Safety Compliance

• Ensure full compliance with local, state, and federal health and safety regulations.

• Conduct routine safety audits and maintain a clean, safe working environment.

9. Menu Engineering and Development

• Continuously analyze menu performance and guest preferences.

• Collaborate with the Executive Chef on new dishes and refine existing ones to reflect seasonality, innovation, and authenticity. Participates in tasting and approving new menu items including desserts before they are officially added to the menu.

• Incorporate feedback from guests and staff to enhance the dining experience.

10. Brand Representation and Culinary Excellence

• Embody Dakar NOLA’s culinary identity and uphold its reputation for excellence.

• Represent the restaurant at industry events and collaborations.

• Maintain professionalism, creativity, and cultural authenticity in all aspects of the role.

Schedule:

• 11:00am - 10:00pm CT with occasional morning availability

• Available to work on-call, shifts, after hours, over weekends, and on holidays as needed

Attire:

• Black close-toed shoes and professional pants

• Hair must be pulled and pinned back

• No nail polish, nails short and clean

• Minimal makeup, if applicable

Equipment

• Bring a personal set of professional kitchen knives and maintain them in proper working condition (clean and sharpened) 

About You:

• Minimum 7-10 years of Chef de Cuisine or Executive Sous Chef at a Michelin or
  James Beard recognized restaurant

• Culinary degree a plus, Michelin background a plus

• Fluency in English is required.

• Reliable and supportive; attendance and punctuality is high priority

• Thrives in a leadership position with a player-coach mentality

• 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:

Please send your resume and a cover letter including why you want to work at Dakar NOLA to: careers@dakarnola.com with the subject line: Chef de Cuisine. Applicants without a cover letter will not be considered. Applicants must be able to attend in-person interviews.

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