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 »
Farm Equipment Mechanic and Service Technician »
Nevada: Payroll Clerk »
California: Safety Coordinator »
Inventory Manager/Firebaugh, CA Facility »
IT Help Desk Technician »
Inventory Purchasing Specialist/Yerington, NV »


Online Application (ENGLISH) »

Peri & Sons Farms es un empleador que ofrece igualdad de oportunidades. Ofrecemos muchos beneficios excelentes a los empleados elegibles de tiempo completo que incluyen salarios competitivos, 401 (k), seguro médico, dental, de la vista, capacitación pagada, vacaciones y más, en un ambiente de trabajo libre de drogas.

Haga clic en una de las posiciones a continuación para ver las descripciones de trabajo y para aplicar:

Nevada: Gerente de Recursos Humanos »

Mecánico de mantenimiento de empaque »
Mecánico de equipos agrícolas y técnico de servicio »
Nevada: empleado de nómina »
California: Coordinador de seguridad »
Gerente de Inventario/Instalación de Firebaugh, CA »
Técnico de mesa de ayuda de TI »
Especialista en compras de inventario/Yerington, NV »


Solicitud en línea (español) »

Roasted Chicken with Herbs and Cranberries
This festive dish boasts a quick prep time and makes the perfect main for a weekend evening. If you cannot find fresh cranberries, buy a bag of frozen cranberries and defrost what you need for this dish. This recipe makes 4 servings.
15 minutes
1 hour / 0 mins
Roasted Chicken with Herbs and Cranberries
1 pound bone-in, skin-on chicken thighs and drumsticks
2 tablespoons olive oil
1 tablespoon unsalted butter
Juice and zest from 1 fresh orange
1 fresh orange, quartered
1/2 cup fresh cranberries
1 medium onion, peeled and quartered
4 Yukon Gold potatoes, quartered lengthwise
8-12 baby carrots, halved lengthwise
2 cloves garlic, minced
1/2 cup chicken or vegetable stock
1 tablespoon pure maple syrup
2 small sprigs fresh rosemary
Salt and pepper, to taste
Preheat your oven to 375 F.

Heat a large, heavy, oven-proof skillet to medium-high and add oil. Season chicken pieces with salt and add to skillet; cook for 3 minutes on all sides, flipping with kitchen tongs. You do not want to cook the chicken through at this point, this step is to brown the skin. Once chicken is browned, remove to a plate and set aside.

Reduce heat to medium and add butter and garlic; cook for one minute. Add stock, making to scrape up all of the brown bits from the bottom of the pan with the back of a wooden spoon. Add orange juice, orange zest and rosemary sprigs; continue to simmer until liquid reduces by half. Remove from heat once your liquid has reduced.

Add chicken back to pan and arrange onions, carrots, cranberries, potatoes and the orange quarters around the chicken. Drizzle maple syrup over the entire pan and season with salt and pepper. Cover the pan loosely with foil.

Place pan in oven and roast for 40 minutes; remove foil and cook for another 5 minutes. Remove from heat and let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Bacon Onion Jam
Bacon Onion Jam
Slow Cooker Macaroni and Cheese with Hatch Chiles and Caramelized Onions
Slow Cooker Macaroni and Cheese with Hatch Chiles and Caramelized Onions
Watermelon Tomato Salad
Watermelon Tomato Salad