Rhino Foods, Inc.
Anthony R. Liberatore is an experienced engineering specialist currently working at Rhino Foods, Inc. since October 2021. Prior to this role, Anthony held various positions at Cabot Creamery Co-operative, including Warehouse and Continuous Improvement Supervisor and Night Shift Production Supervisor. At International Paper, Anthony served as a Process Engineer and Front Line Leader, as well as Air and Water Process Manager. Early career experiences include roles as a Process Engineer Intern and Optimization Engineer Intern at RockTenn, and various positions in customer service and food service from 2004 to 2013. Anthony holds a Bachelor of Science degree in Bioprocess Engineering from SUNY-ESF, obtained in 2014, and has foundational education from Onondaga Community College.
Rhino Foods, Inc.
In 1991, Rhino Foods created the first ready-to-eat cookie dough for commercial use in ice cream. Can you imagine a world without cookie dough ice cream? Neither can we. After more than 25 years, we continue to lead the industry with our delicious cookie dough, baked cake and brownie pieces used in your favorite frozen treats. At Rhino, we are proud to have passed the rigorous audit to become a Certified B Corporation. Many companies say they care about their people, the community, and the environment in which they live, but at Rhino we don’t just “say”; we turn it into reality. We are known nationally for our workplace practices which we love to share and launch with other companies. Our commitment to building mutually beneficial lasting relationships with our customers, suppliers, and employees make us a great partner and place to work.