I'd pass on Per Se
Working for TK is obviously an amazing resume builder and opens a lot of doors, but at this stage in your career how much does that really impact you? It sounds like you have experience being a CDC or exec. chef for quite some time. If Per Se is willing to consider you as a sous chef then you know a little bit about what you're doing, right? Unless you feel extremely motivated by their cuisine/level of fine dining and want to really spend some time playing the whole Michelin game (and be in NYC) - why do it?
I asked someone I knew to describe what it was like for them to work at Per Se, he responded w/ one word: "sterile". I have never seen their kitchen but it seems like they have a massive brigade - and that you're having to jump through so many hoops and go thru all this red tape to even find what your possible salary might be -- or if you even have the job -- says a whole lot about how they are as a company IMO. Not to say that they'd treat you bad, but this is a massive restaurant group and you'd just be another cog in the machine.
At your stage I would rather take a job where I could have a much more personal connection with my employer, more creative control over my menu and kitchen staff, and hell yes, more money too.
Just my two cents.
Best of luck with it all