PSNM members - Survey

Dear PSNM members, 

Please complete the following survey and email your responses in an attached document to 

Diana Cox at jdcox@shaw.ca

Step 1: Select all the questions below, then right-click, and select Copy

Step 2: Open a Word document, right-click, and select Paste 

Step 3: Complete the survey

Step 4: Save the document on your computer, and send it to Diana Cox before February 26, 2023. 

PSNM Survey Questions

February 12 - 26, 2023

Question #1)

Are you a CSNM Member?

Yes

No

Question #2)  

Are You a PSNM Vendor Member only?

Yes 

No 

Question #3)

Are you a PSNM Student Member?

Yes 

No 

Question #4)

Are you interested in an active role on the PSNM Board of Directors?

Yes 

No 

Question #5)

Which PSNM Board Role are you interested in taking?

President              

President Elect     

Treasurer

Education Chair

PSNM Web site

Not Interested

Question #6)

Name if interested in a PSNM Board Role 

_______________________________________

Question #7)

Do you believe the PSNM should dissolve as a Society?

Yes 

No

Thank you for taking a few minutes of your time to complete this survey. 

It is truly appreciated. 

Chef Manager - Victoria

JOB SUMMARY

Position: Chef Manager
Company: Berwick Retirement Communities
Job Location: Berwick Royal Oak - Victoria, BC
Job Type: Full-time
Job salary: From $25.00 an hour

WORK PERFORMED

• Prepare and supervise operations of the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Assist the Executive Chef in the unit, taking over the Executive Chef’s duties in his/her absence.
• Ensure all necessary reporting is completed in a timely manner in the absence of the Executive Chef (Invoices, payroll, schedules etc.)
• Assist the Executive Chef with inventories, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Be directly involved in menu planning and development, expenditures and maintaining proper inventory levels.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Promptly report any workplace accident or incident to Executive Chef/Director of Hospitality Services.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

QUALIFICATIONS

• 5+ years of related culinary supervisory experience in a fast-paced, quality focused environment.
• Red Seal culinary certification
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, requires mornings, evenings, and weekend availability.

To Apply - Follow the link to the hiring company for further information. 

Your feedback is important - IDDSI Texture Modified Food Usage Survey

 You are invited to provide input for the IDDSI Texture Modified Food Usage Survey

This survey is intended to describe your needs and will be used as collective baseline data to communicate to suppliers the demand for IDDSI texture-modified foods. Your input will help to bring more value & products to Canada.

Completion of this survey is requested by Thursday, September 15, 2022, to expedite collaboration with suppliers. 

Your feedback is appreciated and will help advance IDDSI implementation in Canada. Thank you so much for your time and support!

Click on this link to start the survey now - https://forms.office.com/r/BLxFJehHqc

Your feedback is important - IDDSI Texture Modified Food Usage Survey

 You are invited to provide input for the IDDSI Texture Modified Food Usage Survey

This survey is intended to describe your needs and will be used as collective baseline data to communicate to suppliers the demand for IDDSI texture-modified foods. Your input will help to bring more value & products to Canada.

Completion of this survey is requested by Thursday, September 15, 2022, to expedite collaboration with suppliers. 

Your feedback is appreciated and will help advance IDDSI implementation in Canada. Thank you so much for your time and support!

Click on this link to start the survey now - https://forms.office.com/r/BLxFJehHqc

[Study] Impact of Covid-19 Pandemic

Study: Impact of Covid-19 Pandemic on the Health and Well-being of Food Service Workers Within Health Care Facilities

If you:

1. 19 years or older

2. Speak English 

3. Worked as a food service worker/ dietary worker with any healthcare facilities during Covid-19

and are interested in taking an interview and sharing your stories, please email: Cheuk.lam3@msvu.ca

All participants will receive a $25 gift card for their time

Survey: Do you eat natural/whole foods?

Survey: Do you eat natural/whole foods?

Researcher: Abby Taher, School of Kinesiology and Health Sciences, Queen's University

Please email qunaturalfoodstudy@gmail.com if you are eligible and are interested!

Survey for LTC Dietitians

The Gerontology Nutrition Society has developed a survey to establish a baseline on the current market employment/contract conditions for Registered Dietitians working in Long Term Care in the province of BC.

The surveys are anonymous. The result will be shared by presentation early in the new year and via email to individuals who provide an email address for results distribution purposes.

Please share this survey link with any RD colleagues you know working in the field to help optimize the data derived from this initiative.

If you have any questions about this survey, please feel free to contact Shauna Prouten RD IFNCP at sprouten.sp@gmail.com .

https://forms.gle/J2q2aqwWuCdRQHHF8

Thanks in advance for your support!

Sincerely,

Shauna Prouten RD IFNCP

Survey from Zoë Maika

Zoey is our Nutrition University Transfer alumna. She is now continuing her study at UBC in the Dietetics program.

This term, she is conducting research on food waste management in healthcare facilities. This survey is directed at food service managers and supervisors and will help inform my final report, which will discuss the efficacy of current food waste reduction methods and suggest possible improvements. It contains 5 questions and will take 5-10 minutes to complete. Responses are anonymous. Thank you for your time!

https://ubc.ca1.qualtrics.com/jfe/form/SV_eA2HF4ooExtfZc2

Your feedback is needed - Survey from the Ministry of Health

Short Survey from The BC Centre for Disease Control and the Ministry of Health
Link to the survey: click here.
Deadline: June 11^th

In the process of supporting the consistent and coordinated implementation of Canada’s food guide across provincial and regional policies and practices, 2 provincial resources have been identified as requiring an update:

1. Meals & More
2. Audits & More

To lay the groundwork for a comprehensive update of these resources, the BC Centre for Disease Control, in collaboration with the Ministry of Health is gathering preliminary feedback on the 2 resources above. This information will shape a more comprehensive engagement that will occur at a later date.

Simply complete the survey by clicking the above link to give your feedback.

Thank you so much for your time and please email rola.zahr@bccdc.ca or andrea.godfreyson@gov.bc.ca for further information and inquiries.