Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.


Click on one of the positions below for job descriptions and to apply:


Packing Shed Maintenance Mechanic »
Onion Harvest Truck Driver »


Download our CA or NV Job Applications here:


Download our NV Employment Application (ENGLISH) »
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How to Apply:
Applications are available using the links below or you can pick an application up at our office. We have convenient ways for you to apply for a position:


1. By Fax
Please fax in your cover letter, completed application, and resume (if available) include salary requirements to: 775-463-6394.


2. Email Your Resume
Attach your Employment Application and Resume (if available) then email them to:
Employment@PeriandSons.com. Please include the word JOB APPLICANT in the subject line.


3. Mail or Deliver to Our Office
Mail or Deliver your Resume and/or Employment Application to our office:
Peri & Sons Farms
PO Box 35 | 102 McLeod St., Yerington, NV 89447
775-463-4444

Open-faced Shallot, Bacon and Roquefort Sandwiches
Salty, sweet and tangy, these upscale sandwiches have a creamy, robust flavor and are a snap to put together. Be sure to use a good-quality French or sourdough loaf for this recipe — it makes all the difference. This recipe makes 4 open-faced sandwiches but can easily be doubled.
PREP TIME
10 minutes
COOK TIME
30 minutes
Open-faced Shallot, Bacon and Roquefort Sandwiches
Ingredients
1 small loaf of French or sourdough bread
16 large shallots, stem ends removed, peeled and halved
8 slices bacon
8 ounces Roquefort of blue cheese, crumbled
3 tablespoons olive oil, divided
2 tablespoons sour cream
1 tablespoon prepared horseradish
Salt and pepper, to taste
Directions
Combine sour cream and horseradish in a small bowl; season with salt and pepper. Cover and refrigerate until ready to use.

Toss shallots with 2 tablespoons oil and season with salt. Arrange in one layer on a nonstick baking sheet. roast for 30 minutes, until the shallots become soft and golden. Remove from heat and let cool for a few minutes before handling.

While the shallots are roasting, cook bacon according to package instructions. Once cooked, move to a plate lined with a paper towel to drain.

Slice bread down the center lengthwise and then slice each half into two pieces; you should have 4 slices of bread. Arrange bread, cut side up on a baking sheet and drizzle with the remaining tablespoon of oil. Season with salt and pepper.

When shallots have been removed from the oven to cool, place bread in the oven and and toast for about 3 minutes. Be sure to keep your eyes on the bread — it burns quickly with this method.

To assemble sandwiches, lay each slice of bread on a work surface. Spread some of the sour cream sauce on each slice. Place 2 slices bacon on each piece of bread, and 1/4 of the shallots on each slice. Add cheese to top of sandwiches and serve immediately.
Looking for inspiration? Try these recipes:
Sweetie’s Onion Dip
Sweetie’s Onion Dip
Roasted Beet and Squash Salad
Roasted Beet and Squash Salad
Pork Chops with Apples and Onions
Pork Chops with Apples and Onions