As a current Johnson and Wales student, I can't claim to have complete knowledge of this, but I can tell you what I do know. I've realized looking around at some of the alumni I've seen that the degree itself is fairly meaningless. What isn't, however, is the amount of resources at your disposal from within the school. If you're willing to take a few extra steps, talk to people outside of class, and make use of everything outside of the main curriculum, there are quite a few doors it can open to you (or so it seems to me.)
Don't go just to add a degree to your resume - do it with the intent of learning things. If you don't know what you want to get out of it, or what you want to do afterwards, you'll be wasting your time and money. Make use of everything available to you there and make sure you're continuing to learn on your own and not just what your being taught. Make sure you have actual restaurant experience to back up your education (this one appears vital....your current job sound like a great place to stay for a while before considering school.) Of course...this is all operating under the assumption that you wish to go to a school. Don't feel pressured to, because as you can see from the many experienced chefs before me it's by no means a necessity. however, know that there are ways it can help you, and doors it can open for those willing to try.