Reading Bakery Systems (RBS), a manufacturer of industrial baking systems, has announced promotions in its organization designed to improve efficiency, innovation and customer experience.
“As a fast growing organization, we need to ensure that we’re taking the right steps that will allow us to grow intelligently and in alignment with our strategic objectives,” said Joseph Zaleski, president, Reading Bakery Systems. “We continue to rely on experienced, proven team members who have the vision to help us manage that growth successfully.”
RBS announced the following promotions:
- Cameron Johnston was promoted to director of engineering. In his new role, Cameron will be responsible for electrical, mechanical and R&D engineering. Cameron joined RBS in 2008, as a part-time drafter. After graduation from Penn State University, he was hired full-time as an applications designer. During his tenure at RBS, he has served in the roles of electrical designer, project manager, and most recently as director at the RBS Science and Innovation Center.
- Michael Snarski was promoted to manager of the RBS Science and Innovation Center. Michael will be responsible for customer product trials, as well as internal research and development projects. Michael joined RBS in 2015 as a food science technologist. He is a graduate of Penn State University, with a Bachelor’s Degree in Nutritional Science and Biology.
- Steven Moya was promoted to process engineer. In this position, Steve is responsible for preparing and conducting trials at the RBS Science & Innovation Center, predominantly on continuous mixing and high-pressure extrusion systems. Steven joined RBS as an engineering intern, and upon graduation from Penn State University, accepted a full time position as a mechanical designer.
- Andrew M. Torres was promoted to process technician at the RBS Innovation Center. Andrew is now responsible for production line setup, calibrations and operation in order to produce products according to RBS or customer specifications. He is also responsible for cleaning and maintaining all Innovation Center equipment. Prior to joining RBS, Andrew was a baker at a local pretzel manufacturer and bread bakery.
