Careers
Perenn Bakery’s mission is to provide a gathering place that intentionally empowers education, care, and sustainability through the sharing of thoughtfully crafted food.
***ATTENTION FRANKLIN AND NASHVILLE CANDIDATES - HIRING EVENT REGISTRATION IS LIVE***
Perenn Bakery will be hosting its first onsite recruiting events for our Franklin and Nashville locations on Tuesday, April 22nd, and Thursday, April 24th! We will be holding two open houses for candidates to visit, walk around the spaces, and interview with our hiring managers. These events will be held at the following locations on the following dates and times: Perenn Oak Barrel on Tuesday, April 22nd, from 10AM-4PM, and Perenn Franklin on Thursday, April 24th, from 10AM-4PM. Please apply online using the link below prior to the events.
See below for links specific to interview times with specific departments at our Franklin and Oak Barrel locations. We ask that you only sign up for one date/time with the manager of the department you are interested in interviewing with. We look forward to seeing you there!
Interview Registration Links for Tuesday, April 22nd from 10AM-4PM at Perenn Oak Barrel (2934 Sidco Dr. Ste 130, Nashville, TN 37204)
Bread and Pastry Production Interviews on Tuesday, April 22nd at Perenn Oak Barrel
Back of House Interviews on Tuesday, April 22nd at Perenn Oak Barrel
Front of House Interviews on Tuesday, April 22nd at Perenn Oak Barrel
Interview Registration Links for Thursday, April 24th from 10AM-4PM at Perenn Franklin (94 East Main St, Franklin, TN 37064)
Bread and Pastry Production Interviews on Tuesday, April 22nd at Perenn Franklin
Back of House Interviews on Tuesday, April 22nd at Perenn Franklin
Front of House Interviews on Tuesday, April 22nd at Perenn Franklin
Our People
Hospitality is a feeling.
It is the feeling of being taken care of.
We strive to make a long-lasting impression on every patron who dines at our restaurants with an overarching responsibility to offer genuine hospitality. We cannot do this without our team members.
Every team member is instrumental in our success. Perenn aims to provide an environment where our team members' hard work truly makes a difference and helps us in our pursuit of unsurpassed quality.
Keeping with our mission, and joining the philosophy of other restaurant groups, we incorporate an equitable compensation fee within all of our pricing to ensure fairness and equal treatment of our team members.
We are able to offer our team members a livable wage as well as HELP cover the cost of benefits for our full-time team members with the inclusion of these service fees.
Perenn is proud to join in on these efforts to change the world of hospitality.
Our Benefits
Wages start at $17 per hour and most positions are eligible to participate in our company-wide tip pooling program
Medical, dental, and vision insurance for all employees (we pay the insurance premium for all full-time employees partaking in our dental and vision insurance program and offer a stipend to cover part of the insurance premium for all full-time employees electing into our medical insurance program)
Medical, dental, and vision insurance begin within the first 30 days of employment
401K program through Human Interest
Paid time off and paid sick time for full-time employees (eligible after employee’s first 30 days)
Paid parental leave
Discounts at all of our locations
Reimbursement for employee-reseached educational opportunities (if you are interested in a training related to your field, WE WANT YOU TO GO!)
Referral bonuses
Family meal provided every day
Unlimited coffee and tea drinks
Any yes, taste testing our pastries is a requirement
Our Open Positions
From dishwashers, and servers, to cooks and greeters, we are constantly looking to add members to our team. Please search and apply for our open positions by clicking the links below. If you do not see an open position that fits your talents, we are always accepting applications for all positions via the General Job Inquiry links. Click on the heading above for our open positions.
