Rhonda Jordan has held a variety of leadership roles during her 22-year career at Kraft. She was recently named is President, Health & Wellness, Kraft Foods Inc. In this role, Rhonda will lead the development of our health and wellness strategies and plans across the company, including marketing, product development, technology and alliances. Rhonda is a member of Irene Rosenfeld’s extended Kraft Executive Team and reports to Tony Vernon, Executive Vice President and President, North America.
Prior to this appointment, Rhonda was President of the company’s $4.0 billion U.S. Cheese and Dairy business. Rhonda assumed this position based on her leadership track record in smart management of business fundamentals, expert marketing and innovation. Rhonda’s responsibilities for day to day management of the business included leadership of key functions, including marketing, sales, finance, operations, research and development, logistics and strategy.
Prior to Cheese & Dairy, Rhonda was President of Kraft’s Grocery business. In this role, Rhonda led a $2.7 billion business, including iconic brands such as Kraft salad dressings, Miracle Whip dressing, A.1.steak sauce, Grey Poupon mustard, Jell-O gelatin and pudding, Cool Whip frozen topping and Stove Top stuffing. She is credited with driving quality improvements, packaging innovation and more robust marketing across the brands, such as contemporization of the 100+ year old Jell-O brand.
In 2004, Rhonda was Senior Vice President, Cheese and Dairy in Kraft’s global marketing and category development group. During her assignment, Rhonda led the creation of global strategies for Kraft’s Cheese & Dairy business and oversaw the development of global marketing campaigns, including the highly successful and award-winning “Taste of Heaven” campaign for Philadelphia Cream Cheese, one of Kraft’s largest global brands.
From 2002 to 2004 Rhonda was Executive Vice President and General Manager, Pizza, following assignments including Vice President of Marketing, Pizza, and Category Business Director positions for a number of cheese categories. In these roles, Rhonda benefited from a broad range of experiences across well-established as well as newly emerging businesses and developed a track record for consistent delivery of results.
Rhonda holds bachelor’s and master’s degrees from Northwestern University and its J.L. Kellogg School of Management. She serves on the board of directors of Chicago’s Off-the-Street Club and also on the board of directors for Colfax Corporation.